Cream Biscuits

These biscuits melt in your mouth and are a delight to eat. Smear on some grape jelly and a pat of butter and you have a delicious dessert/appetizer/breakfast/snack. For an added oomph, drizzle some homemade caramel sauce. Desserts should account for every meal. The original recipe says sugar is optional – I declare the sugar absolutely necessary.

Cream Biscuits
Recipe from Smitten Kitchen
Makes 10 biscuits

3 tablespoons melted butter
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using two additional tablespoons, or half the unused cream.)

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze for future use.

Note: Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5. If freezing, dip biscuits in melted butter just before baking. I find that the tops of my biscuits don’t brown as well when frozen. Baking in the upper third of the oven helps the browning, but creates a slightly burnt bottom.

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