F&W’s Kay Chun serves these easy, scone-like biscuits with fresh fruit and whipped cream.
Slideshow:More Biscuit Recipes
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 It
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.
Transfer to the prepared sheet and bake for 40 minutes, until golden. Transfer to a rack to cool slightly before serving.
The biscuits can be stored in an airtight container at room temperature overnight and reheated before serving.
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