Cream Biscuits

These biscuits are simple to make and taste good too. They have a fluffy texture, and they seem to melt in your mouth. They have a slightly sweet flavor from the heavy cream. The secret for all biscuit recipes is to not over mix or handle the dough. Otherwise, your biscuits will be tough and dense. You can even freeze these for up to one month. Just place the biscuits on a cookie sheet, freeze for a few hours, and then put them in a freezer safe zip lock bag. Everyone in my family adores these biscuits, and I hope yours will too!

Ingredients:
2 Cups (10 ounces) all-purpose flour
2 teaspoons baking powder
2 teaspoons granulated sugar
1/2 teaspoon table-salt
1 1/2 Cups heavy cream

1. Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees Fahrenheit. Line a baking sheet with nonstick parchment paper.
2. Whisk together the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn dough out on to a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
3. Pat the dough into a 8-inch round, about 3/4 inch thick. Using a floured 2 1/2 inch biscuit cutter stamp out 8 biscuits, gently patting the dough scraps back into a uniform for 3/4-inch-thick piece as needed. Arrange the biscuits, upside down, on the prepared baking sheet.
4. Bake biscuit until lightly browned, 15 to 17 minutes, rotating the pan halfway through. (increase time if from frozen to 20-25 minutes.) Let cool for a 5 minutes, then serve.

   

   I love a good homemade biscuit. Don't you?

From The America's Test Kitchen Family Baking Book