Spiced Cream Biscuits
Here’s a recipe that’s so simple even a beginning baker can make them! Since there’s no cutting butter into flour (heavy cream in place of butter) or rolling out dough, from start to finish, these cream biscuits take less than 20 minutes to prepare.
They bake up so unbelievably light and tender that it’s hard to resist eating just one.
With the official start of fall tomorrow morning, these simple spiced cream biscuits are a wonderful way to welcome the new season.
Spiced Cream Biscuits
Quick and easy cream biscuits spiced with cinnamon, cardamom and nutmeg.
Yield: Eight 2 1/2-inch biscuits
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
2 cups unbleached all-purpose flour
1 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon table salt
1 ½ cups heavy cream, divided
1 tablespoon heavy cream for brushing tops of biscuits
1 tablespoon granulated sugar for sprinkling on tops of biscuits
Heat oven to 425 degrees. Line baking sheet with parchment paper.
In a medium bowl, whisk together flour, cinnamon, nutmeg, cardamom, sugar, baking powder, and salt. Add 1 1/4 cups heavy cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough to a countertop, leaving all dry, floury bits behind in bowl. In 1 tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
Shape the dough into a round, 3/4-inch thick. Cut into rounds using a 2 ½ inch biscuit cutter. Place rounds on prepared baking sheet, brush with 1 tablespoon heavy cream and sprinkle with 1 tablespoon sugar. Bake until golden brown, about 15 minutes. Serve immediately.
Bake the biscuits immediately after cutting them; letting them stand for any length of time can decrease the leavening power and prevent the biscuits from rising properly in the oven.
Source: adapted from Cook's Illustrated, May 2000
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