this quick biscuit
Posted by culinaryneophyte on December 24, 2010
Say that five times fast.
Are you guys getting sick of dessert posts? I am, so here’s something a little different: heavy cream biscuits. You can whip these up on Christmas morning — pre- or post-gift opening — and no one will believe how incredibly easy they were to make.
♦2 c. all-purpose flour
♦1 tbl. baking powder
♦1/2 tsp. salt
♦1-1/4 c. heavy cream, plus some for brushing
Sift together flour, baking powder and salt. Add cream and stir until dough forms. Gather into a ball, and roll out onto a lightly floured surface — about 10 inches round (1/2-inch thick). Using a circular cutter (or a drinking glass, in my case), cut as many rounds as possible out of the dough. Make sure you dip the cutter/glass in flour before each cut; it’ll make your life a lot easier. Gather scraps, roll into another round and repeat. Place biscuits on a greased baking sheet. Brush with additional heavy cream. Bake for 12 to 15 minutes at 425 degrees.
Total time? 10 minutes prep, 15 minutes bake.
Cost? $2 heavy cream
Overall success relative to expectations? 9 out of 10. Four ingredients and less than a half hour later, I had biscuits more banging than Pillsbury (and cheaper). I got about 12 out of this recipe, and I’d suggest serving with butter and/or jelly. The outside was crisp, the inside was flaky and my house smelled amazing. And I finally got to bust out my new silicone brush to soak these suckers in heavy cream!! (It’s the little things.)