Quick Cream Biscuits Or Shortcakes
10m prep 15m cook 25m ready
Eight 3-inch shortcakes The cream in this recipe replaces the butter in a standard biscuit dough, resulting in biscuits that are quicker and easier to make but with all the richness you expect in a biscuit. Preheat the oven to 450°F. Lightly grease a baking sheet.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 cups (250g) all-purpose flour
- (2 to 4 tablespoons [25 to 50g] sugar, to taste)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups (345g) heavy cream
- (4 teaspoons sugar)
Let's Cook
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Step 1.
Whisk together thoroughly in a large bowl: 2 cups (250g) all-purpose flour; (2 to 4 tablespoons [25 to 50g] sugar, to taste); 2 ½ teaspoons baking powder; ½ teaspoon salt
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Step 2.
Add all at once: 1 ½ cups (345g) heavy cream
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Step 3.
Mix just until most of the dry ingredients are moistened. Scoop up big spoonfuls of the dough, roughly form them into biscuit shapes, and place on the baking sheet. For shortcakes, if desired, sprinkle on top of the biscuits: (4 teaspoons sugar)
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Step 4.
Bake until very lightly browned, 12 to 15 minutes. Serve warm.
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