Biscuits

I love the act of cutting the butter into flour, but there’s a time and a place for that, and sometimes you just need biscuits without all the legwork! This recipe uses heavy cream instead of butter, and the result is still super tender and very flavorful.

Resource: KingArthurFlour.com

Adapted by Tierney Larson

Ingredients:

1 3/4 cup (206g) of unbleached all-purpose flour

1/4 cup (28g) cornstarch

3/4 tsp of kosher salt

1 tbl baking powder

2 tsp granulated sugar

1-1/14 cup (227g-283g)of heavy cream (enough to make a cohesive dough)

1-2tbl (14g-28g) melted butter

Prepare a baking sheet with parchment or a sil pat.

In a medium bowl, whisk together the flour, cornstarch, salt, baking powder and sugar. Add the lesser amount of heavy cream and stir until you have a cohesive dough, adding more cream if necessary, being careful not to over mix the dough.

The dough should come together when you pick it up, without any dry bits falling off. If you have dry bits still in the bowl, sprinkle tiny drops of heavy cream on them to moisten them and incorporate them into the dough.

Turn the dough out onto a lightly floured surface and gently press it down into an 8 inch circle about 3/4 of an inch thick. Using a 2 1/2 inch biscuit cutter, cut out the biscuits and place them about 1 1/2 inches apart onto the prepared baking sheet. Brush them with melted butter, and then place them in the freezer for 30min. While the biscuits are chilling, preheat your oven to 425F. Bake for 20-22 min until golden brown.