Description
These super quick and easy biscuits are also our favorites. The only trick is to make sure you get the dough to the right consistency… not too dry, not too wet. But it’s a simple recipe. Just go easy on the amount of cream, and add it just a little bit at a time until the dough holds together.
Ingredients
Scale
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 cup to 1 1/2 cups heavy cream
- 1/3 cup butter, melted
Instructions
- Preheat the oven to 425 degrees F.
- Combine flour, baking powder, salt and sugar in a medium sized mixing bowl and whisk to blend dry ingredients.
- While stirring, slowly add 1 cup of the cream to the dry mixture. Try to gather the dough in a ball, and if it is too dry, then slowly add enough additional cream to make the dough just hold together in a ball. You don’t want it so wet that it seems sticky or goopy, so add cream very slowly, stirring and tossing the dough all the while, until it holds together.
- Turn the dough out onto a lightly floured board and gently knead for about a minute or until it is holding together and springing back when poked. Don’t over-knead.
- Form the dough into a square and pat it down until it is about 1/2 inch thick. Cut into 12 pieces.
- Dip each piece of dough into the melted butter so that all surfaces are coated in butter, and place on ungreased baking sheet, about 2 inches apart.
- Bake at 425 degrees for about 14 to 16 minutes or until golden brown and risen. Allow to cool slightly before serving.