- 1
- 15 mins
- 30 mins
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder (double-acting)
- 3 ⁄4 cup heavy cream
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- II
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 to 1 1/2 cups heavy cream
- 1 stick unsalted butter, melted and cooled
Preparation
Step 1
Sift dry ingredients together.
Fold in cream until it makes a soft dough that can be easily handled. (You may need to add up to a full cup of cream).
Turn on to a floured board and knead for about one minute.
I make these as drop biscuits: Take a large mound of dough (one heaping tablespoonful) and dip into melted butter.
Arrange biscuits on a baking sheet spritzed with baking spray. Bake at 425 for 15-18 minutes.
II
Preheat the oven to 425 degrees F.
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Slowly add 1 cup of the cream, stirring with a rubber spatula, to form a smooth dough. Add up to 1/2 cup additional cream if mixture is too dry, being careful not to overwork the dough or the biscuits will be tough.
Turn out onto a lightly floured surface and pat into a square, about 1/2-inch thick. Cut into 12 squares and dip into the melted butter to coat on all sides. Place on an ungreased baking sheet and bake until golden brown, 10 to 12 minutes. Remove from the oven and serve hot.