Really, these are just slap them together & bake. The heavy cream seems to have just enough fat in it to make for a very good biscuit. One suggestion because I saw my mom do it, and it has a good reason for doing so...once the biscuits are out of the oven, do not let them just sit there, sweating on the bottoms, turn the biscuits over in the pan. This prevents the sweaty bottoms.
The recipe calls for a preheated 450 degree F. oven but I use 400 degrees F. (less likely to burn them plus it was the biscuit baking temperature when I was a child & I noticed once microwaves became fashionable that somehow baking temperatures were jacked up. so wrong). Pick your temperatures carefully.
Coat a baking sheet with nonstick spray or line with parchment. (i actually like to wipe on some vegetable oil on top of aluminum foil that is on a cookie sheet & wipe off the excess).
Combine Flour & Sugar. Stir in Heavy Cream. It says dough will be stiff but if not, that isn't bad. Turn dough onto a lightly floured surface. Shape into ball, knead 3 times.
Lightly roll the dough using a floured rolling pin to 1/2-inch thick. Using a 2-ich cutter to cut biscuits. Place biscuits on pan touching for softer biscuits. (i don't let mine touch).
Okay, the next step is only for those who choose 450 degrees F. for the oven temperature because I am typing up the directions as is except where my notations are obvious. Bake for 10 to 12 minutes or until biscuits are lightly browned. Remove from oven & brush the tops with melted butter, if desired.
USING 400 DEGREES F. I would peek inside the oven after 15 minutes. Guessitmate on any time you think it needs if need be. You do want them to brown nicely. I have even turned the biscuits over to get a tan better on the other side.
NOT IN RECIPE but found out that you could treat this recipe like a muffin.But only if you ended up with a very wet dough, not stiff. If it looks like a boo boo to you then it probably is now going to be a muffin. As in grease up that muffin tin, butter it up, oil it up, whatever. Fill your muffin tin up about 2/3rds full. Then bake at yes, 400 degrees F.
BECAUSE I KNOW: If you happen to add too much heavy cream & find your dough very moist, then make drop biscuits. I have used light cream as well in this recipe. No, not any shortening in these, no buttermilk. But I was surprised at how light these were the first time I tasted them. I thought they were going to float.
Don't be put off by some of the steps, as I yawned through some of them, just thinking about them. I just pick up my dough if it is stiff enough & still soft enough and roll them out by hand if so inclined. Maybe roll them out. And if looking juicy but still firm enough, they end up as drop biscuits or muffins.
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