Ingredients
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 2 1/4 cups heavy cream
Details
Preparation
Step 1
Preheat the oven to 375°.
In a large bowl, combine the flour, baking powder, salt and pepper. Add 2 cups plus 2 tablespoons of the cream and stir with a wooden spoon until a stiff, shaggy dough forms. Turn the dough out onto a lightly floured work surface and knead until even moistened.
Roll out half of the dough 1/2 inch thick. Using a 2 1/2-inch round cookie cutter, stamp out 8 biscuits; arrange the biscuits on a sturdy baking sheet. Repeat with the remaining dough.
Gather the scraps, pat them out and stamp out 2 more biscuits.
Brush the tops of the biscuits with the remaining 2 tablespoons of heavy cream. Bake the biscuits until well-risen and browned, about 20 minutes.
MAKE AHEAD The unbaked biscuits can be frozen in a single layer for up to 2 weeks.
SERVE WITH Chicken Potpie with Cream Biscuit Topping.
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