James Beard’s Cream Biscuits
Original source:  emerils.com/revised jg
Yield:  12 biscuits

 

Ingredients:

2 cups all-purpose flour
1 T baking powder
2 t sugar
1 t salt
1 to 1 ½ cups heavy cream
¼ # unsalted butter, melted and cooled

 

Procedure:

Preheat the oven to 425 degrees.

In a large bowl, whisk together the flour, baking powder, sugar and salt.  Slowly add 1 cup of the cream, stirring with a rubber spatula, to form a smooth dough.  Add up to ½ cup additional cream if mixture is too dry, being careful not to overwork the dough or the biscuits will be tough.

Turn out onto a lightly floured surface and pat into a square, about ½ thick.  Cut into 12 squares and brush with melted butter on both sides.  Place on an ungreased sheet pan and bake until golden brown, 10 to 12 minutes.  Remove from oven and serve hot.

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