Full Disclosure: I am a Northerner. I call soda “pop.” I know how to drive in snow. I’d never seen a collard green until, oh, 3 years ago. Are these biscuits southern? I have absolutely no idea. Are they delicious? Are they delicious?! Does the NBC Olympic anthem make me giggle with joy each time it plays? (Yes. The answer is a resounding yes.)
These are insanely easy, and when you bite into one fresh out of the oven with a little pat of butter melting on top, they are down right transcendent. I only made a half-recipe because that was all the cream I had. And I was not happy about it.
Made about 10 biscuits, perhaps a dozen if I had been stricter about the height and scrap-usage
- 3 tablespoons melted butter
- 2 cups all-purpose flour, plus more for dusting the surface
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 1/2 cups heavy cream
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Melt butter in a small pot or microwave dish, and set aside.
- Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl.
- Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using two additional tablespoons, or half the unused cream.)
- Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch.
- Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in melted butter and arrange on the baking sheet.
- Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze for future use. [Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.]