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.
By Tracey
Cream Biscuits
from Cook’s Illustrated
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups heavy cream
Directions:
Preheat oven to 450 F with a rack in the upper third. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the cream and use a wooden spoon to stir until a rough dough comes together. Lightly flour your work surface, then turn the dough out. Knead for about 30 seconds until the dough is smooth. Roll or pat the dough into a 3/4-inch thick circle. Use a 2 1/2-inch round biscuit cutter to cut biscuits from the dough (be sure to use a straight up and down motion, no twisting the cutter!). You can gather and reroll the scraps as necessary to get more biscuits. Transfer the biscuits to the prepared baking sheet.
Bake for about 15 minutes, or until the biscuits are golden brown. Remove the baking sheet to a wire rack and allow to cool slightly before serving.
Makes 8 biscuits.
