So, you probably know that if you beat heavy cream long enough it turns into butter, right? I have a scone recipe on my site called “simple cream scones” and basically, they use heavy cream and just a little butter, vs lots of butter and some milk (equal amounts of fat, though). These biscuits are the same idea. I love using up what I have on hand so if I’m making scones or biscuits and I have leftover heavy cream, this is a recipe I need to have on the ready.
For me, biscuits are the best thing to have with chili or soup. I bring meals to people in my church and sometimes, when I know I have a few coming up I’ll make a double batch of soup and freeze it in containers. I’ll thaw what I need and bake off some biscuits to send along – easy.
Simple Cream Biscuits
2 c. all purpose flour
1 tbsp. baking powder
3/4 tsp. kosher salt
1 1/4 c. heavy cream
4 tbsp. melted, unsalted butter, divided
- Preheat oven to 425 and line baking sheet with parchment or Silpat.
- In a medium bowl, whisk flour, baking powder and salt. Heat 2 tbsp of the butter till melted. Add cream to dry ingredients and fold to combine, then add butter and fold until just mixed.
- Spread some flour on countertop and scrape dough onto counter. Knead gently to bring together then pat into about a 10 in. round, 1 to 1 1/2 inches high.
- Cut into rounds using biscuit cutter or round drinking glass. Arrange rounds on prepared pan. Rearrange scraps until all dough is used (should have 8).
- Heat remaining two tbsp. butter until melted and brush on top of rounds.
- Bake for 13-15 minutes or until beginning to turn golden brown.
- Let cool slightly and serve with butter and jelly.