Otherwise known as cream biscuits. But mine came out so pale that Joe and I renamed them. I saw this recipe on Ashley's blog and they looked too simple not to try. And they were definitely easy to make. The only change I made was to use 1 cup of heavy cream and 1/2 cup half and half. I think I may have under-baked them a tad, but overall they were very good! Nice and creamy - Joe really enjoyed them. I'll be making these again, just baking them a little longer to try to give them a healthy glow!
Cream Biscuits
2 cups all-purpose flour
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 cups heavy cream
Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Whisk dry ingredients together in medium 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.
Pat the dough into a 3/4-inch thick circle. Cut the biscuits into rounds using a 2 or 2-1/2″ biscuit cutter. Place the biscuits on the parchment-lined baking sheet. The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours. Bake until golden brown, about 15 minutes.
Yields: 1 dozen 2″ biscuits
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