A quick and easy biscuit.
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/4 cup melted butter (optional)
- Preheat oven to 450 degrees F.
- Lightly spray a cookie sheet or cake pan (nonstick, too) with cooking spray.
- Stir together the dry ingredients in a large bowl. Slowly add the cream until you have a sticky dough when mixed.
- Fold the dough onto itself twice and make a ball. Pat or roll to a 1/2 inch thickness.
- Flour your biscuit cutter or knife and cut out your biscuits, taking care not to twist the cutter. Place on cookie sheet or in cake pan. If you want a crispier side, separate them; for a softer side, place them touching each other.
- Brush the tops with melted butter if desired.
- Bake for 8-12 minutes, or until the top is brown.
Traditional cream biscuits often call for self-rising flour. If using it, omit the baking powder and salt, as they are in self-rising flour.
When cutting out your biscuits, try to get them as close together as possible to minimize scraps and having to re-roll. You may want to make square biscuits to eliminate them. Each time you re-roll the dough, it makes a tougher biscuit.