Thursday, December 4, 2008

Recipe of the Week: Quick and Easy Cream Biscuits

Being an anglophile, I am constantly dreaming of English scones (known in America as biscuits) along side jam and clotted cream, English High Tea with all those yummy finger sandwiches and steaming cups of Earl Grey (with room for milk).

I found this recipe from Cook's Illustrated and even though I am not a baker, I thought that I could whip these up without any problems. Tea and biscuits (I mean scones), anyone!

Cream Biscuits

Makes Eight 2 1/2 -Inch Biscuits

2 cups unbleached all-purpose flour , plus extra for the counter
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon table salt
1 1/2 cups heavy cream

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.

2. Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.

3. Shape the dough into a 3/4-inch-thick circle. Cut biscuits into rounds or wedges. Place rounds or wedges on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.

Serve with jam, butter and clotted cream