| Cuisine: American | Type: Bread | Serves: 8 biscuits |
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Source:
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Cook's Illustrated |
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Attributes:
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Comments:
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Does not require you to cut in butter or fat. These biscuits actually benefit from relatively rough treatment during kneading. |
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Serving Suggestions:
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Ingredients:
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2 cups unbleached all-purpose flour 2 tsp. granulated sugar 2 tsp. baking powder 1/2 tsp. table salt 1-1/2 cups heavy cream (more or less) |
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Instructions:
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1. Adjust oven rack to upper-middle position and heat oven to 450°F. Line a baking sheet with parchment paper or silpat. 2. Whisk together flour, sugar, baking powder, and salt in a bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out on to a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 30 seconds. No need to be overly gentle. 3. Shape the dough into a 3/4-inch-thick circle (you can use a cake pan to form it -- just press it into the pan until even). Cut the biscuits into circles or wedges. You can wrap in plastic wrap and refrigerate at this point for up to 2 hours. Bake until golden brown, about 15 minutes, rotating the pan halfway through cooking. |
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Related recipes:
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None |
2009-11-13