I still had half a carton of heavy cream sitting in the fridge leftover from the ganache for my chocolate cupcakes. It kills me to waste cream, butter or chocolate even when the stuff I make sometimes ends up in the trash anyway. I just can’t throw out straight cream, butter or chocolate. Since I wasn’t up for the caloric overkill of whipping cream pound cake I made these cream biscuits from ATK. I threw in some cheddar and dill for some savoury goodness.
Pour in the heavy cream
Stir until it comes together with a spatula, but don’t over do it.
Knead lightly until it comes together into a ball. I like to do this over saran wrap so clean up is easy.
Squish down and cut into squares. I like squares because there are no scraps to deal with. Plus, I don’t have biscuit cutters 🙁
I can never help picking at something warm. So the rise wasn’t so great, but the texture was really nice and soft, something I would have expected considering it was made with heavy cream.
America’s Test Kitchen’s Revised Cookbook Chock Full Of Recipes
These are very simple, made with flour, sugar, baking powder, salt, and heavy cream — NO butter or Crisco.
2 cups (10 oz) all purpose flour, plus extra for the counter
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup heavy cream
1. Adjust an oven rack to the upper middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, and salt together in a large 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.
2. Pat the dough into a ¾-inch thick circle. Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter or 8 wedges using a knife. Place the biscuits on the parchment lined baking sheet. Bake until golden brown, about 15 minutes.