HEAVY CREAM BISCUITS
America's Test Kitchen; cream biscuits contain no butter. The fat needed to make these biscuits tender comes from the heavy cream--do not substitute a lower fat product.
Provided by ratherbeswimmin
Categories Breads
Time 37m
Yield 8 biscuits
Number Of Ingredients 5
Steps:
- Position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper.
- Whisk the flour, sugar, baking powder, and salt together in a big bowl.
- Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
- Turn the dough out onto a lightly floured surface and gather into a ball.
- Knead the dough briefly until smooth, about 30 seconds.
- Pat the dough into an 8-inch round, about 3/4-inch thick.
- Using a flour 2 1/2 inch biscuit cutter, stamp out (don't twist) 8 biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed.
- Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
- Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
- Transfer to a wire rack; let cool for 5 minutes, then serve warm.
- Make ahead--the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
- They can be frozen for up to 1 month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large zip-lock bag.
- Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.
Nutrition Facts : Calories 272.4, Fat 16.8, SaturatedFat 10.3, Cholesterol 61.1, Sodium 253.7, Carbohydrate 26.4, Fiber 0.8, Sugar 1.2, Protein 4.1
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