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From Reiman Boards:
Buttery Biscuits
4 cups all purpose flour, plus more for dusting
2 Tablespoons baking powder
2 teasp. sugar
1 teasp salt
2 sticks (1 cup) unsalted butter, cold, cut into small pieces ( I used regular butter, and cut back on the salt a little) But do use butter, that i think is what made them so good.
2 cups heavy cream, plus more for brushing ( I used half and half, as that was what I had) They were still delicious)
Heat oven to 400 degrees.
In large bowl, wisk together flour, baking powder, sugar, and salt. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs with a few larger clumps remaining.
Pour in the cream; using a rubber spatuala, fold cream into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be sticky.
Turn out onto a lightly floured surface. I think I kneaded it a little bit, which I do when I made biscuits in the past. With floured fingers, gently pat the dugh into a round about 1 inch thick, pressing any loose bits. Do not overwork the dough. Use a floured 2 1/4 inch round biscuit cutter to cut out the biscuits as close together as possible.
Place the biscuits on an unlined baking sheet about 1 1/2 inches apart. Generously brush the tops of trhe biscuits with cream. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 20 - 25 min. Transfer the biscuits to a wire rack to cool.
Buttery Biscuits
4 cups all purpose flour, plus more for dusting
2 Tablespoons baking powder
2 teasp. sugar
1 teasp salt
2 sticks (1 cup) unsalted butter, cold, cut into small pieces ( I used regular butter, and cut back on the salt a little) But do use butter, that i think is what made them so good.
2 cups heavy cream, plus more for brushing ( I used half and half, as that was what I had) They were still delicious)
Heat oven to 400 degrees.
In large bowl, wisk together flour, baking powder, sugar, and salt. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs with a few larger clumps remaining.
Pour in the cream; using a rubber spatuala, fold cream into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be sticky.
Turn out onto a lightly floured surface. I think I kneaded it a little bit, which I do when I made biscuits in the past. With floured fingers, gently pat the dugh into a round about 1 inch thick, pressing any loose bits. Do not overwork the dough. Use a floured 2 1/4 inch round biscuit cutter to cut out the biscuits as close together as possible.
Place the biscuits on an unlined baking sheet about 1 1/2 inches apart. Generously brush the tops of trhe biscuits with cream. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 20 - 25 min. Transfer the biscuits to a wire rack to cool.
Nommie