These diminutive biscuits are made not with butter, but with heavy cream, which is lightly beaten - a little secret that makes the biscuits so fluffy and tender, they practically levitate.
Ingredients
- 1 cup flour
- 1 cup cake flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 1/3 cups cold heavy cream
Instructions
- Heat the oven to 400° and get out a large, light-colored baking sheet. Test Kitchen Tip: Don't use a dark or nonstick sheet, or the biscuit bottoms will burn.
- Sift the flours, sugar, baking powder, and salt into a large mixing bowl. Set aside. Using an electric mixer, beat the heavy cream in a medium-size bowl until it thickens, but not enough to hold soft peaks. Make a well in the dry ingredients, then pour in the cream. With a wooden spoon, stir briskly just until the dough coheres.
- Turn the dough out onto a lightly floured work surface. With floured hands, knead the dough 3 or 4 times, then pat 3/4 to 1 inch thick.
- Using a 2-inch biscuit cutter, cut the dough into rounds and transfer them to the baking sheet, leaving room between them. Gather the dough scraps and cut them into rounds as well.
- Bake the biscuits until light golden brown, about 15 to 17 minutes. Transfer the biscuits to a cloth-lined basket and serve as soon as possible. Makes about 12 to 14 biscuits.
