Time:10 minutes to make, 15 minutes to bake
A one bowl, dump-and-stir affair, cream biscuits are
the ultimate first-thing, last-minute option—perfect
for scantily clad beach-house kitchens or for when you want
to bake but don't feel like hauling out the heavy machinery.
The tenderizing properties that butter normally brings to a a biscuit recipe are here left to the devices of heavy
cream (slimmed down with milk to keep the crumb light).
Light they are, though the texture of a cream biscuit
is cakier than that of a traditional "lardy" biscuit.
These have a crisp surface patina and a warm nuttiness
on the palate.
Equipment Mise en Place
For this recipe you will need a large mixing bowl, a
rubber spatula, a rolling pin, a 2-inch biscuit cutter,
some parchment paper and a sheet pan.
Ingredients
2 1/2 cups (13.75 ounces) Anson Mills Colonial Whole Grain Flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup heavy cream
1/2 cup whole milk
Directions
1. Adjust the oven racks to the low and upper-middle positions
and heat the oven to 450 degrees. Line a sheet pan
with parchment and set it aside.
2. Turn the flour, baking powder, and salt into a
large bowl and toss to combine. Make a well in the
center and pour the cream and milk into it. Blend lightly
with a rubber spatula until the dry ingredients are
uniformly moist. Do not overwork. The dough will
be wet and heavy. Cover the bowl with plastic wrap
and let the dough rest for 5 minutes.
3. Turn the dough out onto a lightly floured surface
and roll or pat it out to a 1-inch thickness. Dip
a 2-inch biscuit cutter in flour, stamp out 5 biscuits,
and place them on the sheet pan. Press the dough
back into one piece, roll it lightly to smooth and
resume cutting biscuits until the dough is gone.
There should be 9 or 10 biscuits.
4. Bake the biscuits on the lowest rack until they
are nicely risen and deep golden brown on the bottoms,
6 to 8 minutes. Transfer the pan to the upper
rack and bake to brown the tops, 6 to 8 minutes more.
Remove them from the oven and serve them hot with
plenty of sweet butter and honey or jelly.
Makes 9 or 10 biscuits
|
