Cream Biscuits

Sarah’s Notes: As quick as Jiffy mix, but you control the quality of these ingredients.

Makes 8-10 2 1/2” biscuits

2 cups all-purpose flour (whole wheat pastry flour works, but is a little heavier)
2 teasp. sugar
2 teasp. baking powder
1/2 teasp. salt
1 1/2 cups heavy cream (half and half works, too)

  1. Preheat oven to 425 F.  Rack should be in upper-middle position.
  2. Line baking sheet with parchment paper (the baker’s friend)
  3. Whisk together dry ingredients in a medium bowl.
  4. Add 1 1/4 cup cream and stir with wooden spoon till dough forms (~30 seconds).
  5. Transfer dough from bowl to countertop, leaving floury bits in bowl.
  6. Add cream to bowl remainders 1 tablespoon at a time till moistened.
  7. Add bowl contents to rest of dough and knead by hand about 30 seconds.
  8. Roll or pat out dough gently to about 3/4” thickness.
  9. Cut into rounds or wedges and place on baking sheet.  Immediately place in oven.
  10. Bake about 15 minutes or till golden brown (can turn sheet once but I don’t like the effect that has on oven temp/baking time in regular ovens).

Serve as soon as possible.