I've become a Serious Eat junkie and found this recipe because it looked easy. The biscuits were so soft and were great even two days after. I used it first for chicken stew and then last night for peach shortcakes (with the whipped cream).
Thanks, Marissa Sertich Velie!
Light and Tender Cream Biscuits
- 2 cups all-purpose flour, plus more for dusting
- 1 1/2 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1 1/2 cups heavy cream