These biscuits come together so easily and without any fancy equipment. I don’t know about you, but until this recipe I haven’t been able to get my biscuits to come out correctly…they usually end up resembling hockey pucks rather than biscuits. BUT, this recipe has changed all of that!
Quick and Easy Cream Biscuits
2 C unbleached all-purpose flour, plus extra for the counter
2 t granulated sugar
2 t baking powder
1/2 t table salt
1 1/2 C heavy cream
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
Shape the dough into a 3/4-inch-thick circle by placing the dough into a 9-inch round cake pan and press the dough into the pan until it’s evenly distributed. Then, flip the pan over to get the dough out onto the countertop. If your dough doesn’t come out easily then it’s too sticky and you’ll have to knead some more flour into it. Cut biscuits into rounds (I used a glass because I don’t have a biscuit cutter). Place rounds on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours if needed.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
Makes Eight 2 1/2-Inch Biscuits
’s Test Kitchen America