This is new to me, I have never made biscuits without cutting shortening or butter into the flour, the recipe just uses heavy cream. This is recipe #14 of the kingarthurflour.com Best Basic Recipes. The recipe says you will get 9-11 biscuits, I feel like to get even 9 biscuits, I had to roll the dough too thin and the biscuits are pretty flat. They do have really good flavor and reminded me of getting Fisher Scones at the Ellensburg Rodeo! A tasty breakfast that took me down memory lane.
1¾ cups flour
1/4 cup cornstarch
3/4 tsp salt
1 Tbl baking powder
2 tsp sugar
1-1¼ cups heavy cream
1-2 Tbl melted butter
Whisk together the flour, cornstarch, salt, baking powder, and sugar. Stir in enough heavy cream to moisten the dough thoroughly. You’ll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together easily, without dry bits falling off.
Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8″ circle about 3/4″ thick. If you’re uncertain about your ability to make a nice freeform 8″ round, pat the dough into a lightly floured 8″ round cake pan, then turn it out onto a lightly floured surface.
Use a sharp 2 ¼” biscuit cutter to cut rounds (I prefer to make a large square and use a pizza cutter and cut 9 squares, you’re only working the dough once). Place them on a lightly greased (or parchment-lined) baking sheet. Brush the biscuits with butter, if desired, for extra flavor. Place the pan in the freezer for 30 minutes. This will improve the biscuits’ texture and rise.
Preheat the oven to 425°F while the biscuits are in the freezer. Bake the biscuits for 20 minutes, till they’re golden brown. Remove from the oven. If you have any melted butter left over, brush it on the baked biscuits. Serve immediately.
More Delicious Biscuits!