Thursday, March 4, 2010

Cream Biscuits

Biscuits so good (and easy too!) you'll never want those in a can or from the freezer again! From the America's Test Kitchen Family Cookbook (forget Betty Crocker this is my go-to cookbook).

2 cups all purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream

Preheat oven to 450 degrees and spray baking sheet. Whisk together dry ingredients. Add in cream and stir until a dough forms (about 30 seconds). Turn the dough out onto a floured counter and knead until smooth, about 30 seconds. I then pat the dough out into a flat shape (roughly circular) about 3/4 inch thick and cut into 8 wedges. You can also use a biscuit cutter to cut out circles. Put on your baking sheet and bake about 15 minutes.

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