Yet another gem from my friends at Cooks Illustrated. I watched them make these biscuits on an episode of America's Test Kitchen this weekend and made a mental note to try these as soon as possible. We love homemade biscuits at our house and while we don't have them too often, it's always a nice treat! What I really love about the recipe is that I don't have to cut butter into the dry ingredients. Just stirring the cream in is SOOO much easier to me. Besides that, it's faster which is always a good thing.
These were wonderful! They baked up light and fluffy and so delicious! Well worth the little bit of extra effort to have homemade biscuits instead of the canned ones from the store.
Cream Biscuits
from CooksIllustrated.com
2 cups unbleached all-purpose flour, plus extra for the counter
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon table salt
1 1/2 cups heavy cream
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
Shape the dough into a 3/4-inch-thick circle. Cut biscuits into rounds or wedges. Place rounds or wedges on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
Makes about 8 round or wedge-shaped biscuits.
