I have shared many different biscuit recipes with you in the past, but these might make their way to the top of your favorite list. They are quick, easy and can made ahead of time (definitely a plus for busy weeknights). The great thing about these biscuits is that you can make and bake them right away or make, freeze and bake later. The choice is up to you! If you want to bake them immediately after shaping, just place in a preheated oven for 15 minutes. I like to keep a few in my freezer for those unexpected guests. That way you always have fresh from the oven biscuits without the hassle. After forming into rounds, freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When you are ready to bake just pop them into the oven straight from the freezer. No need to thaw!
One Year Ago: Butterfinger Chocolate Chip Peanut Butter Cookies
- 6 cups unbleached all-purpose flour, plus extra for the counter
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 ½ teaspoons salt
- 4 ½ cups heavy cream
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the heavy cream until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 60 seconds, adding extra flour as needed if the dough is too sticky.
- Pat the dough on a lightly floured work surface into a 3/4-inch-thick circle. Cut out the dough rounds with a 2 1/2-inch round biscuit cutter. Lay the biscuits on the prepared baking sheet, spaced about 1/2 inch apart. Gather up the scraps of dough and reknead them briefly to combine, then pat the dough again into a 3/4-inch-thick round and cut more biscuits; repeat this process again for a third time. You can either discard any remaining bits of dough or gently pat them into hand-formed biscuits.
- To Store: Wrap the baking sheet tightly with greased plastic wrap and freeze the biscuits until completely frozen, about 6 hours. Transfer the frozen biscuits to a large zipper-lock bag and freeze for up to 1 month. (Do not thaw before baking.)
- To Serve: Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Lay the biscuits on a parchment-lined baking sheet, about 2 inches apart, and bake until puffed and golden brown, 20 to 25 minutes. (If baking a large amount of biscuits, spread them out over 2 baking sheets and bake the sheets separately; do not bake both sheets at the same time.) Serve hot.
Yields: 24 biscuits
Prep Time: 10 minutes
Bake Time: 25 minutes
Source: Cook’s Illustrated, February 2008