|By food network|
Cream Biscuits are the cheater's method for making biscuits. There is no butter to cut or rub in -- the fat needed comes from the heavy cream. As long as you remember not to over-mix or over-knead, these biscuits will come out light and airy every time. They are quick to make and would be delicious with the Lobster Stew recipe from this week's Mystery Monday post.
2 C. flour
2 tsp. sugar
1 tsp. salt
1 T. baking powder
1 cup heavy cream (approximate)
Sift together dry ingredients in a large bowl. Gradually add enough cream to form a soft dough. Knead lightly on a floured surface (handle gently to retain air pockets in dough needed for biscuits to rise). Roll out 1/2- to 3/4-inch thick. Cut into 2-inch rounds. Arrange on an ungreased baking sheet, leaving a 1/2-inch space between each round. Bake at 425 degrees 10-12 minutes until golden brown. Makes 8 biscuits.