These are my recent go-to for a quick brunch/lunch. They can be whipped up in about 15 minutes and work wonderfully as the base for a breakfast sandwich, are heavenly smothered with butter and honey (but really what isn't??) and great as a side to almost any main course. I found this recipe in Cook's Illustrated All-Time Best Bread Recipes....enough said.
Quick and Easy Cream Biscuits-Adapted by me
Makes 8 (clearly I got mine to make more than 8)
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1. Preheat oven to 450 degrees and line baking sheet with parchment paper or Silpat.
2. Whisk flour, sugar, baking powder and salt together. Stir in cream (I use my hand) until all combined. Transfer dough to a lightly floured counter and knead dough briefly until smooth.
3. Roll dough out until it reaches the desired thickness you want for your biscuits. The original recipe suggests a 3/4 inch-thick-circle (do some people really measure this??!) Cut into rounds (use the top of a drinking glass if you have no biscuit cutter) and place on baking sheet.
4. Bake until biscuits are golden brown, about 15 minutes.
Serve warm or microwave for 30 seconds before eating.
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