Flakey, tender, and ridiculously rich, these biscuits are perfect for breakfast sandos, slathered in honey and butter, or eaten solo.
- 1 3/4C heavy cream
- 1T + 1t apple cider vinegar
- 4C all-purpose flour
- 1T + 1t baking powder
- 2 1/4t kosher salt
- 2t granulated sugar
- 1t baking soda
- 1C unsalted butter, cold and either diced or grated (see note above)
- Preheat your oven to 350F.
- In a medium bowl, stir together the heavy cream and vinegar. Set aside.
- In a large bowl, combine the flour, baking powder, salt, sugar, and baking soda.
- Add the butter and begin working it into the flour with your hands until you are left with pea-sized pieces. (If you are using grated butter, gently work it in and give the pieces gentle squeezes, so all the pieces are coated in flour.)
- Make a well in the center of the flour and add the heavy cream mixture. Using a spatula, begin incorporating the cream.
- Once you have a shaggy mess, dump it onto a clean surface. Use your hands to pile your mess into a mountain and then the palms of your hands to press it down. Do this two or three times, or until you don’t have much loose, unhydrated flour.
- Pat your dough into a rectangle about 1″ thick. Cut the rectangle into 4 sections and then stack these sections on top of each other. Smash the whole thing down until you have a 1″ thick rectangle again.
- Use a 3″ cookie cutter to stamp out the biscuits (I have a small plate of flour on the side to dip my cutter in). Pat together any scrap pieces to recut.
- Line a quarter sheet pan with parchment paper. Set your biscuits close to each other and pop them in the oven. Bake for 15-20 minutes or until the tops are golden brown.
- Let the biscuits cool in the pan for about 5 minutes and enjoy them right away. These biscuits can keep tightly wrapped for about a day or two, but they really are the best the day they are made.
Keywords: biscuits, heavy cream biscuits