November 11, 2009 in breads
These are my favorite biscuits ever. Not only are they delicious but they’re super simple. One of my least favorite things to do in the kitchen is use a pastry cutter. I cannot stand using a pastry cutter and I hate cleaning them even more. So guess what! These guys don’t need one. There’s absolutely no butter to cut in!
I was a little skeptical the first time I tried them since it’s the butter that gives biscuits the nice flakiness that everyone loves but these truly are delicious. They work great with sausage gravy or a delicious jam.
- 2 cups all-purpose flour
- 1 tablespoons baking powder
- 2 teaspoons sugar
- ½ teaspoon salt
- 1-1/4 cups heavy cream
- Center a rack in the oven and preheat the oven to 425 degrees F. Get out a sharp 2-inch-diameter biscuit cutter, and line a baking sheet with parchment or a silicone mat.
- Whisk the flour(s), baking powder, sugar and salt together in a bowl. Pour about 1 cup of the cream over the dry ingredients, grab a fork and start tossing the ingredients together. If necessary, add more cream, a spoonful at a time, until youâ€™ve got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick, gentle kneading â€“ 3 or 4 turns should be just enough to bring everything together.
- Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands or roll it with a pin until it is about ½ inch high. Donâ€™t worry if the dough isnâ€™t completely even â€“ a quick, light touch is more important than accuracy.
- Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get them ost you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working them as little as possible, pat out to a ½-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet. (The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting â€“ just add a couple more minutes to the oven time.)
- Bake the biscuits for 14 to 18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.