Cardamom-Vanilla Biscuits

F&W’s Kay Chun serves these easy, scone-like biscuits with fresh fruit and whipped cream.

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  • Servings: Makes 1 dozen

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  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • 1 stick plus 2 tablespoons cold unsalted butter, cubed
  • 1 1/4 cups heavy cream
  • 1 teaspoon pure vanilla extract

How to make this recipe

  1. Preheat the oven to 350°. Line a baking sheet with parchment paper. In a large bowl, whisk the flour with the sugar, baking powder, cardamom and salt. Using your fingertips, blend in the butter until pea-size pieces form. Stir in the heavy cream and vanilla just until a dough forms. Pat the dough into a 1-inch-thick round, about 9 inches in diameter. Cut the into 12 equal wedges.

  2. Transfer to the prepared sheet and bake for 40 minutes, until golden. Transfer to a rack to cool slightly before serving.

Make Ahead

The biscuits can be stored in an airtight container at room temperature overnight and reheated before serving.

Contributed By Photo © Christina Holmes Published November 2015

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