Cream Biscuits

milk/cream side bake thanksgiving dinner chill butter bon appétit sugar conscious vegetarian pescatarian peanut free tree nut free soy free kosher

John Currence

Makes 12

Source

Ingredients

4 cups all-purpose flour plus more

2 tablespoons sugar

1 1/2 tablespoons baking powder

1 tablespoon kosher salt

1/2 cup (1 stick) chilled butter, cubed

1 1/2 cups (or more) heavy cream plus more for brushing

A 3"-diameter biscuit cutter

Method

Preheat oven to 375°F. Whisk 4 cups flour and next 3 ingredients in a large bowl. Add butter; blend with your fingers until pea-size pieces form. Add 1 1/2 cups cream; stir until dough forms, adding more cream by tablespoonfuls if dry. Transfer to a lightly floured surface; roll to 3/4" thickness. Using biscuit cutter, cut into rounds. Repeat until all dough is used.

Transfer biscuits to a parchment paper-lined baking sheet. Brush tops with cream and transfer to oven. Bake until golden brown, 25-30 minutes. Serve warm with Tomato and Crawfish gravies .