I’ve been in the mood for a quick, simple, almost effortless biscuit, I think I found it! I love biscuits because they are so versatile, but on most days I’m not in the mood to cut in butter and roll out dough.
These biscuits combine the fat and the liquid into one thing, heavy cream. They have the great quality of a flaky biscuit, but require much less work. They come together in about 5 minutes and bake for 15, so in 20 minutes you can have beautiful biscuits on your table to serve with your favorite soup, salad, or with breakfast. Not the most healthy thing, but when you are looking for health, biscuits are not where you head!
Adapted from Cook’s Country
- 3 cups flour
- 1 Tbs. sugar
- 1 Tbs. baking powder
- 3/4 tsp. salt
- 2 1/4 cup heavy cream
Adjust the oven rack to the upper-middle position of your oven and pre-heat to 450 degrees. Line a baking sheet with parchment paper, or use a well seasoned baking stone.
In a large bowl combine the flour, sugar, baking powder, and salt. Once the ingredients are combined stir in cream until just mixed, about 30 seconds. Turn onto a floured surface and knead 3-5 times, until all ingredients are just combined.
Shape dough into a rectangle 6 inches by 8 inches and about 3/4 of an inch thick. Using a butter knife score into 12 biscuits. (Biscuits can be placed on cookie sheet and covered at this point and refrigerated for up to 2 hours before baking, if desired.) Place the biscuits onto the baking sheet and bake for 15 minutes, or until golden brown. Remove from cookie sheet and serve immediately.