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Easter: Cream Biscuits

Source of Recipe


Bon Appétit, March 2008



List of Ingredients



• 4½ cups (or more) bleached all-purpose flour
  
• 2 Tbsp Homemade Baking Powder
  
• 1 Tbsp coarse kosher salt
  
• ¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes
  
• 1½ cups heavy whipping cream
  
• ¾ cup half-and-half
  






Instructions



1. Position one rack in top third of oven and preheat to 450° F.
   Combine 4½ cups flour, baking powder and salt in large bowl; whisk to blend. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add cream and half-and-half and stir just until mixture is moistened and begins to clump together.
   
   
2. Turn out dough on floured work surface. Knead gently just until dough holds together, adding more flour by tablespoonfuls if dough is very sticky, about 6 turns. Roll out dough to ½-inch thickness. Using tines of fork dipped into flour, pierce dough all the way through at ½-inch intervals. Using 2¾- to 3-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out dough rounds. Transfer dough rounds to two ungreased rimmed baking sheets, spacing 1 inch apart.
   
   
3. Bake biscuits until light golden brown and tester inserted into centers comes out clean, rotating baking sheets halfway through baking, about 14 minutes total. Transfer biscuits to cooling racks and cool slightly.
   
   Makes about 20 servings.
   
   ............
   
   HOMEMADE BAKING POWDER
   
   • ¼ cup cream of tartar
   • 2 Tbsp baking soda
   
   Sift ¼ cup cream of tartar and 2 tablespoons baking soda through fine strainer 3 times into small bowl. (Can be made 4 weeks ahead. Store airtight at room temperature.)
   
   
   * Homemade baking powder may clump after it has been stored, so be sure to resift before using. Use in the same proportions as commercial baking powder.