Cream Biscuits

This is our new favorite biscuit recipe. We got this from a friend at a monthly religious study group we participate in.

Cream Biscuits with Cheddar Cheese

Bake the biscuits immediately after cutting them; letting them stand for any length of time can decrease the leavening power and thereby prevent the biscuits from rising properly in the oven.

Makes Eight 2 & 1/2-Inch Biscuits

2 C unbleached all-purpose flour
¾ C Grated sharp cheddar cheese
2 tsp Sugar
2 tsp Baking Powder
½ tsp Salt
1 & ½ C Heavy Cream
¼ tsp Cayenne Pepper

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper. 



Whisk together flour, cheddar cheese, sugar, baking powder, cayenne pepper and salt in medium bowl. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving all dry, floury bits behind in bowl. In 1 tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds. 



Shape the dough into a round, 3/4-inch thick. Following illustrations below, cut into rounds with a biscuit cutter or cut into wedges with knife. Place rounds or wedges on parchment-lined baking sheet and bake until golden brown, about 18 minutes, rotating baking sheet halfway through baking.