SWEET CREAM BISCUITS
MAKES ABOUT 12 BISCUITS
All-purpose flour 284 g (I don’t like to measure the flour by using cup but if anyone want it is about 2 C)
Baking powder 1Tbsp
Sugar 2 Tsp
Salt ½ Tsp
Cold heavy cream 1¼ C
Heavy cream for brushing
Preheat the oven to 220°C.
Whisk the flour, baking powder, sugar and salt together in a bowl. Pour the cream over the dry ingredients; use a fork to toss the ingredients together, until you’ve got a nice soft dough. Then using your hands to give the dough a quick, gentle kneading 3 or 4 turns will be enough to bring everything together.
Dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands until it is about ½ inch high. Use the 2-inch-diameter biscuit cutter to cut out as many biscuits as you can. Transfer the biscuits to the lined baking sheet. Gather together the scraps, working them as little as possible, pat out to a 1 thickness and cut as many additional biscuits as you can; transfer these to the sheet. Brush the top of the biscuits with cream.
Bake the biscuits for 14 to 18 minutes, or until they are tall, puffed and golden brown.