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Cream Biscuits

  • TOTAL TIME: 30 MIN
  • SERVINGS: makes 18 biscuits
  • MAKE-AHEAD
  • VEGETARIAN
  1. 4 cups all-purpose flour
  2. 2 tablespoons baking powder
  3. 2 teaspoons salt
  4. 1 teaspoon freshly ground pepper
  5. 2 1/4 cups heavy cream
  1. Preheat the oven to 375°. In a large bowl, combine the flour, baking powder, salt and pepper. Add 2 cups plus 2 tablespoons of the cream and stir with a wooden spoon until a stiff, shaggy dough forms. Turn the dough out onto a lightly floured work surface and knead until even moistened.
  2. Roll out half of the dough 1/2 inch thick. Using a 2 1/2-inch round cookie cutter, stamp out 8 biscuits; arrange the biscuits on a sturdy baking sheet. Repeat with the remaining dough. Gather the scraps, pat them out and stamp out 2 more biscuits. Brush the tops of the biscuits with the remaining 2 tablespoons of heavy cream. Bake the biscuits until well-risen and browned, about 20 minutes.
Make Ahead The unbaked biscuits can be frozen in a single layer for up to 2 weeks. Serve With Chicken Potpie with Cream Biscuit Topping.
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