The Kitchen Door

Tonight was “quick and easy” dinner night.  I wasn’t going to blog about it but as we were eating the biscuits, I changed my mind.  These biscuits are delicious, soft, pillowy, quick, and easy to make.  Mike is not much of a biscuit eater (???) and even he loved them!

This particular recipe calls for heavy cream instead of butter or shortening.  How cool is that?!  No “cutting in” necessary here, just stir with a wooden spoon.

I learned later (after reading the recipe correctly) that the dough benefits from a good 30 second knead time.  My biscuits would have risen higher had I not used such a light hand (that’s how they differ from other biscuits).  Anyhow, regardless of my little slip up these babies are yummy and soft and breakfast just got a whole lot easier around here to boot.

I got the recipe from this book: America’s Test Kitchen Family Cookbook

Cream Biscuits

Makes about 8 2" biscuits.

The Ingredients

• 2cups flour, plus extra for the counter
• 2 tsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups heavy cream

The Instructions

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
2. 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.
3. 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.

By: The Kitchen Door

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