Yes, I said it… best biscuits ever. Not only were the really easy to make, they were incredibly delicious. I’ve been on a quest to find the biscuit recipe for over a year now, and I’m pleased to say I’ve finally found it! They were nice and fluffy on the inside and they were rich and creamy. So delicious that they didn’t even need butter. *Gasp* I know… biscuits without butter? Its probably a crime. But these were so rich and creamy they really didn’t need it!
Try these. If you don’t like them… well there must be something wrong with you! Just kidding! But really, we were that pleased with them!
2 c all purpose flour
2 tsp white sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 c heavy cream
Preheat oven to 450°F. Line a baking sheet with parchment paper. Whisk dry ingredients together in medium bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
Pat the dough into a 3/4-inch thick circle. Cut the biscuits into rounds using a 2 or 2-1/2″ biscuit cutter. Place the biscuits on the parchment-lined baking sheet. The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours. Bake until golden brown, about 15 minutes. Yields: 1 dozen 2″ biscuits
Source: Adapted from the America’s Test Kitchen Family Cookbook, 2006.