These biscuits are an occasional, special treat. They are loaded with cream but very light, fluffy, and delicious–perfect for strawberry, peach, or mixed-berry shortcakes. The biscuits can also be used as a topping for cobblers. You can reduce a bit of the flour and add in some cornmeal for a sweet, textural change as well. You can sprinkle the top with white, cinnamon, or turbinado sugar. On their own they make a fine breakfast, spread with a bit of your favorite jelly or jam. The recipe is adapted from the Gourmet Magazine Cookbook.
4 c. flour
2-1/4 Tbsp. baking powder
1/2 tsp. fine sea salt
1/2 c. sugar, plus extra for sprinkling
2-2/3 c. heavy cream, plus extra for brushing biscuits
Preheat oven to 425 degrees. Line two baking sheets with parchment paper. In a large mixing bowl sift together flour, baking powder, and salt. Add 1/2 cup sugar and stir to mix. Make a well in the center and, using a fork, slowly pour in the cream. Stir until you have a crumbly dough. Turn out onto a very lightly floured surface and roll dough with a rolling pin to 3/4 inch thickness. You don’t want the dough thin. Cut out into circles with a cookie cutter. You should have about 14 biscuits after the first rolling-out of the dough. Gather the scraps and piece them together with your hands. Don’t use a rolling pin this time. Cut out 10 more biscuits. Place biscuits 12 per cookie sheet. Brush each biscuit with cream, then sprinkle with a little sugar. Bake 10-12 minutes, rotating halfway through baking, until biscuits are puffed and very light golden on top. Cool on rack. Makes 24 biscuits.