›› Ruben Anderson
This extraordinarily easy recipe makes a quick and fluffy biscuit—a perfect accompaniment for pickle soup found in the August Village Vibe. The secret is that butter is replaced with whipping cream, which gives great flavour and steam to help the biscuits rise tall. It is as easy as stirring it all together.
Ingredients:
2 ⅔ cups flour
2 tbsp baking powder
1 ½ tsp salt
4 tsp sugar
2 cups whipping cream
Directions:
- Whisk dry ingredients together.
- Add whipping cream and stir until dry ingredients are just moist.
- Lightly flour a work surface and fold the dough once or twice until it comes together. Press or roll to ½” thick.
- Use a 2” round cutter—do not twist the cutter, just push down and pull straight up. Twisting can seal the edges of the biscuit and reduce rising. Gather the scraps, fold together, press to ½” and cut again. Arrange close together on a lightly buttered baking sheet or parchment paper.
- Use a pastry brush to spread the last drops of whipping cream from the carton on the tops of the biscuits.
- Bake in preheated 400° oven until golden, usually 12-15 minutes.
These biscuits can also be baked from frozen to accompany a quick weeknight dinner. After you have cut them, gently arrange them in a freezer bag. Suck the air out with a straw and seal the bag.
Carefully lay them in the freezer so they can solidify without being squished.
To bake, simply put them in a preheated oven and let them bake an extra two or three minutes.
