Cream biscuits are melt-in-your-mouth delicious on their own for breakfast, served with Fried Chicken (page 347) and savory stews, for desserts baked in a cobbler with juicy fruit (see page 178), or in the classic Strawberry Shortcake (page 365).
Recipe information
Yield
makes eight 1 1/2 -inch biscuits
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Stir together in a large bowl: 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 4 teaspoons sugar (optional), 2 teaspoons baking powder.
Step 3
Add: 6 tablespoons (3/4 stick) cold butter, cut into small pieces.
Step 4
Cut the butter into the flour with your fingers or a pastry blender until they are the size of small peas. Measure: 3/4 cup heavy cream.
Step 5
Remove 1 tablespoon and set aside. Lightly stir in the remainder of the cream with a fork until the mixture just comes together. Without overworking it, lightly knead the dough a couple of times in the bowl, turn it out onto a lightly floured board, and roll out about 3/4 inch thick. Cut into eight 1 1/2-inch circles or squares. Reroll the scraps if necessary.
Step 6
Place the biscuits on a baking sheet lined with parchment paper and lightly brush the tops with the reserved tablespoon of cream. Bake for 17 minutes or until cooked through and golden.
