MAKES 16 biscuits
TOTAL TIME: 30 minutes
Do not substitute a lower-fat dairy product, such as half-and-half or milk, for the heavy cream.
|
2 |
cups (10 ounces) all-purpose flour |
|
2 |
teaspoons sugar |
|
2 |
teaspoons baking powder |
|
½ |
teaspoon salt |
|
1½ |
cups heavy cream |
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper.
2. Whisk flour, sugar, baking powder, and salt together in large bowl. Stir in cream until dough forms, about 30 seconds. Transfer dough to lightly floured counter and knead by hand until smooth, about 30 seconds.
3. Pat dough into 8-inch square, about ¾ inch thick. Using chef’s knife, cut dough into sixteen 2-inch squares. Arrange biscuits upside down on prepared baking sheet, spaced about 1½ inches apart. Bake until lightly browned, 12 to 14 minutes, rotating baking sheet halfway through baking. Transfer biscuits to wire rack and let cool slightly. Serve warm.