Cream Biscuits

Makes 4

• • 5oz flour

  • 1 tsp sugar

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 6 fl oz heavy cream

  • 1 tbs melted butter

Method:

• 1. Preheat oven to 425.

  2. Combine all dry ingredients into a bowl. Stir to combine.

  3. Stir in most of the cream, add as much as you need to form a dough that's neither wet nor stiff.

  4. Roll out to 3/4" thick and cut into biscuits

  5. Brush the tops with the melted butter

  6. Bake on a lined sheet at 425

Sour Cream Biscuits

Yvonne Ruperti

Makes 8 3-inch biscuits

Ingredients:

• 1 1/2 cups (7 1/2 ounces) all-purpose flour

• 1 1/2 tablespoons granulated sugar

• 2 1/4 teaspoons baking powder

• 1/2 teaspoon Kosher salt

• 7 tablespoons cold unsalted butter, cut into 1/2-inch pieces

• 3/4 cup cold full fat sour cream

• 1 large egg yolk

• 1 tablespoon heavy cream

• 2 tablespoons Demerara sugar, or Sugar in the Raw

Method:

1. Adjust oven rack to middle position and preheat the oven to 350°F. 

2. Line a baking sheet with parchment paper.

3. In the bowl of a standing mixer fitted with the paddle attachment, Mix the flour, sugar, baking powder, and salt on medium-low speed to combine, about 10 seconds.

4. Add butter cubes and continue to mix until no lumps of butter remain and the mixture resembles grated Parmesan cheese.

5. Add sour cream and yolk, and mix until dough comes together and no streaks of sour cream remain.

6. Roll out onto a floured surface to 1-inch thick. Stamp out 8 biscuits with a floured 2 1/2-inch cutter (or glass). Space evenly apart on prepared baking sheet.

7. Brush with cream and sprinkle with Demerara sugar.

8. Bake until light golden, about 20 to 25 minutes. Cool biscuits on pan 5 minutes, then remove biscuits to cool on wire rack.