The beauty of these tender biscuits is that there’s no butter or shortening to ‘cut in.’ The heavy cream provides the fat. These are equally good as shortcakes with strawberries.
INGREDIENTS:
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
3/4 teaspoon salt
1 1/2 cups heavy cream or whipping cream
2-3 tablespoons melted butter (for brushing)
METHOD:
Heat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined. Using a fork, add the heavy cream and mix just until the mixture is moistened. Turn the mixture out onto a lightly floured surface and gently knead two or three times to make a cohesive mound.
Add a little more flour to the work surface and place dough on top. Pat the dough into a flattened circle, patting (or rolling) to about 3/4-inch thick. Using 2 to 2 1/2-inch biscuit cutters, cut out biscuits. Take the dough scraps and again form them into a circle and cut out a few more or until you have used all of the dough.
Arrange the biscuits closely on the baking sheet. Brush tops lightly with melted butter. Bake for 12 to 14 minutes, or until lightly browned. When baked, brush the tops again with melted butter.
Serve warm with butter and preserves, or top with sausage gravy.
