Cream Biscuits

(recipe, Merrill Stubbs)

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Introduction

According to [%bookLink code=0679450815 "The Fannie Farmer Cookbook"], this recipe was used at James Beard’s summer cooking classes in Seaside, Oregon. The truth is, I don’t really care where they originated, only that they are both the best and the easiest biscuits I have ever come across.

Ingredients

2 cups flour
1 tsp. sugar
1 tsp. kosher salt
1 Tbsp. baking powder
1 to 1½ cup heavy cream
1 Tbsp. butter, melted

Steps

Preheat the oven to 425 degrees. Combine the flour, sugar, salt, and baking powder in a mixing bowl, stirring with a fork to blend. Slowly add the cream, stirring constantly, until the dough holds together.
Knead gently on a lightly floured surface for about 1 minute. Pat the dough into a ½-inch thick round and cut into 12 wedges. Arrange the wedges 2 inches apart on an ungreased baking sheet and brush the tops with the melted butter.
Bake for 12 to 15 minutes, until lightly browned. Serve warm.

Note

Read Merrill Stubbs' essay about cooking for friends.