Cream Biscuits (Sara Moulton)

By zircon50

This is a recipe I developed while working in the Gourmet magazine test kitchen. It is so easy and versatile that I use it as the basis for any biscuit-related recipe I make.

Ingredients

• 2 cups unbleached all-purpose flour
• 1 to 3 tablespoons sugar, optional
• 1 tablespoon baking powder
• 1/2 teaspoon table salt
• 1 to 1 1/2 cups heavy cream

Preparation

Step 1

Preheat the oven to 425°F. Lightly grease a cookie sheet.

Stir together the flour, sugar (if using), baking powder, and salt in a large bowl. Pour in enough of the cream to just form a dough.

On a lightly floured surface, knead the dough gently several times and divide into 4 to 12 equal balls as desired. Pat out each ball to make a 3/4-inch-thick round on the cookie sheet.

Bake 15 to 20 minutes, depending on size, or until pale golden. Transfer to a rack and let cool slightly.

(Makes 4 sandwich-size biscuits or up to 12 smaller ones.)