Ruth Reichl's Cream Biscuits

By mirelsonp

Recipe source: Saveur
If you don't have "00" Italian pasta flour, substitute cake flour. Its low gluten content lets you mix it with the cream without developing the gluten.

Ingredients

• 2 cups (10 oz.) "00" pasta flour, plus more
• 1 tbsp. baking powder
• 1 ⁄2 tsp. kosher salt
• 1 1⁄4 cups heavy cream, chilled, plus more for brushing

Details

Servings 20
Adapted from saveur.com

Preparation

Step 1

1. In a large bowl, whisk the flour with the baking powder and salt. Pour the cream into the flour and stir until a dough forms. Transfer the dough to a lightly floured work surface and briefly knead until smooth.

2. Using a rolling pin, flatten the dough until 5⁄8 inch thick. Using a 2 1⁄4-inch round cutter, cut out circles of dough, rerolling scraps as needed to get 20 biscuits. Arrange the biscuits 2 inches apart on a parchment paper-lined baking sheet and freeze for 1 hour or up to 3 days.

3. Heat the oven to 425°. Brush the tops of the biscuits with more cream and bake, rotating the baking sheet halfway through cooking, until golden brown, about 20 minutes. Transfer to a rack and let cool for 5 minutes before serving.