Categories: Biscuits, Breakfast
Ingredients
- 2 cups all-purpose flour (10 oz.)
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups heavy cream
Directions
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Position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper.
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Whisk the flour, sugar, baking powder, and salt together in a big bowl.
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Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
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Turn the dough out onto a lightly floured surface and gather into a ball.
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Knead the dough briefly until smooth, about 30 seconds.
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Pat the dough into an 8-inch round, about 3/4-inch thick.
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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.
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Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
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Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
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Transfer to a wire rack; let cool for 5 minutes, then serve warm.
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Make ahead—the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
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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.
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Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.