Quick Cream Biscuits OR Shortcakes

Name: Quick Cream Biscuits OR Shortcakes
Yield: 1 servings
Ingredients: 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)

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Cuisine :
Course : Dinner

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.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(1 serving) Units:

As Written US Metric

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 Prepare

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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

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
Step 2.

Add all at once: 1 ½ cups (345g) heavy cream
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)
Step 4.

Bake until very lightly browned, 12 to 15 minutes. Serve warm.