Cream Biscuits

Total Time: 37 mins Preparation Time: 20 mins Cook Time: 17 mins

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

Recipe

• 1 position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper.
• 2 whisk the flour, sugar, baking powder, and salt together in a big bowl.
• 3 stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
• 4 turn the dough out onto a lightly floured surface and gather into a ball.
• 5 knead the dough briefly until smooth, about 30 seconds.
• 6 pat the dough into an 8-inch round, about 3/4-inch thick.
• 7 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.
• 8 arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
• 9 bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
• 10 transfer to a wire rack; let cool for 5 minutes, then serve warm.
• 11 make ahead--the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
• 12 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.
• 13 bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.