Top with your favorite jam or preserves, or use them for a sausage gravy breakfast. Or, simply serve the biscuits hot with a hearty stew or soup and pass the butter.
Other ideas: sausage and biscuit sandwiches, topping for pot pie, strawberry shortcakes.
Prep Time: 12 minutes
Cook Time: 12 minutes
Total Time: 24 minutes
Yield: Makes About 10 Biscuits
- 2 cups all-purpose flour, 10 ounces
- 2 1/2 teaspoons baking powder
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 1 1/2 cups heavy cream or whipping cream
- 2 to 3 teaspoons melted butter for brushing
In a large bowl, whisk together the flour, baking powder, sugar, and salt until well blended. With a fork, stir in the heavy cream and mix just until the mixture is moistened. Turn out onto a lightly floured surface and knead two or three times, as necessary to make a soft, cohesive dough.
Shape the dough into a flattened circle, patting to about 3/4-inch thick. Cut out circles about 2 to 2 1/2 inches in diameter with biscuit cutters. Take the dough scraps and again form into a circle and cut out a few more. Repeat until you have used all of the dough.
Arrange the biscuits on the baking sheet.
Bake for 12 to 14 minutes, or until lightly browned.
Remove from the oven and brush tops with melted butter.
Makes about 10 biscuits.
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