Published May 1, 2000.
With high rise and light texture, biscuits made with a simple combination of heavy cream, flour, baking powder, and salt beat out more complicated recipes.
For a number of cooks, the idea of cutting butter or shortening into flour, as called for in traditional recipes for biscuits, is a nonstarter. They're just not comfortable with the process. In addition, the need to roll out the dough--another traditional prerequisite for most homemade biscuits--immediately puts off many prospective bakers.
A great recipe for homemade biscuits that can be made quickly and easily and that does not require cutting fat into flour or rolling out dough.
Instead of cutting butter into flour, use plain heavy cream, which results in a lighter and more tender biscuit. Knead for 30 seconds until smooth and uniform, shape the biscuits, then pop into the oven immediately to keep them from spreading. Although it is easy enough to quickly roll out this dough and cut it into rounds with a biscuit cutter, you can also just shape the dough with your hands or push it into the bottom of a standard loaf pan or an 8-inch cake pan. Bake at 425 degrees for best browning.
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