Cream Biscuits
Ingredients
- 425 g all-purpose flour | (3 cups)
- 16 g granulated sugar | (4 tsp)
- 14 g baking powder | (1 tbsp)
- 1.2 g baking soda | (0.25 tsp)
- 7.5 g salt | (1.25 tsp table salt)
- 475 g heavy cream | (2 cups)
- 2 tbsp butter, melted (optional)
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450° F. Line rimmed baking sheet with parchment paper.
- In medium bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt.
- Microwave heavy cream until just warmed to body temperature (95° to 100° F), 60 to 90 seconds, stirring halfway through microwaving. Stir cream into flour mixture until soft, uniform dough forms.
- Spray ⅓-cup dry measuring cup with vegetable oil spray. Drop level scoops of batter 2 inches apart on prepared sheet (biscuits should measure about 2½ inches wide and 1¼ inches tall). Respray measuring cup after every 3 or 4 scoops. If portions are misshapen, use your fingertips to gently reshape dough into level cylinders.
- Bake until tops are light golden brown, 10 to 12 minutes, rotating sheet halfway through baking. Brush hot biscuits with 2 tablespoons melted butter, if using. Serve warm.
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