Baruchfoundation 3 tablespoons melted butter
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups heavy cream
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups heavy cream
Preheat the oven to 425°F.
Sift two cups flour, the baking powder, salt and sugar into a large bowl. Slowly pour in 1 1/4 cups cream. Stir but don’t over mix it. Add remaining 1/4 cup cream, a little at a time.
On a flour mat or other floured surface, use your hands to make the dough into a ball.
Gently press it to a thickness of about 3/4 inch. (I didn’t get mine quite thick enough.. and it does make a difference.)
Cut into rounds. Use the rest of the scraps and continue to make rounds. Place the biscuits on a baking sheet lined with parchment paper.
Brush the tops with melted butter. Bake at 425 for about 12 minutes or until golden. (Mine didn’t look as pretty as hers because I hadn’t cut them thick enough, but they still tasted great!)
Serve with desired meal.
