Cream Biscuits

Name: Cream Biscuits
Yield: 4 servings
Ingredients: 1 4 cups all-purpose flour plus more; 1 2 tablespoons sugar; 1 1 1/2 tablespoons baking powder; 1 1 tablespoon kosher salt; 1 1/2 cup (1 stick) chilled butter, cubed; 1 1 1/2 cups (or more) heavy cream plus more for brushing; 1 A 3"-diameter biscuit cutter

From the kitchen of Carly

Buttery, tender biscuits made with heavy cream instead of buttermilk for a richer crumb and softer bite. Golden and flaky straight from the oven, they're built to soak up gravy. Pure comfort on a plate.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 cups all-purpose flour plus more
12 tablespoons sugar
11 1/2 tablespoons baking powder
11 tablespoon kosher salt
11/2 cup (1 stick) chilled butter, cubed
11 1/2 cups (or more) heavy cream plus more for brushing
1A 3"-diameter biscuit cutter

Instructions

Preheat oven to 375°F. Whisk 4 cups flour and next 3 ingredients in a large bowl. Add butter; blend with your fingers until pea-size pieces form. Add 1 1/2 cups cream; stir until dough forms, adding more cream by tablespoonfuls if dry. Transfer to a lightly floured surface; roll to 3/4" thickness. Using biscuit cutter, cut into rounds. Repeat until all dough is used.
Transfer biscuits to a parchment paper-lined baking sheet. Brush tops with cream and transfer to oven. Bake until golden brown, 25-30 minutes. Serve warm with Tomato and Crawfish gravies .