Our Mom, a great cook and an even better baker, has a love for collecting cook books. For years, though, it was a running joke in our family as to whether or not her biscuits would turn out like hockey pucks (sorry Mom!) – they were flat, dry, and occasionally hazardous to teeth (okay, that last part might be an exaggeration). To Mom’s credit, if you’ve ever made many homemade biscuits, you know it can happen pretty easily! Then, in one of her many cookbooks, she found this recipe and decided to give it a try. They are, well, the opposite of her earlier attempts: amazing!
What could be better than a biscuit made with butter? Well, it’s a biscuit made with butter and heavy cream. Rich and decadent, this recipe has never failed any of us (even Mom)! 😉 Now we all use this recipe to make rich, buttery, flaky biscuits.
- 2 c. all-purpose flour
- 1 T. baking powder
- 1 tsp salt
- 4 T. butter, cold, cut into bits
- 1 c. heavy cream
- 2 T. butter, melted
Preheat oven to 425˚F.
Lightly grease a baking sheet.
Into a bowl, sift the flour, baking powder and salt.
Add the bits of cold butter and blend with a pastry cutter, or two knives, until mixture resembles coarse meal.
Make a well in the center of the flour and add the cream; stir the flour into the cream just until a dough is formed.
Transfer dough to a lightly floured surface and knead gently for one minute.
Pat out dough to a 1/2” thickness and cut with a floured 2” cookie cutter (or the rim of a glass). Gather remaining dough and reshape to 1/2’” and cut into rounds.
Transfer the biscuits to the prepared baking sheet.
Brush the top gently (or drizzle) with melted butter.
Bake for 12-15 minutes or until the biscuits are golden brown on top.
Serve warm with your favorite toppings! (Pictured here with butter and honey. Yum!)
*This recipe can easily be doubled.