Biscuit experts say that using a sharp biscuit cutter and not twisting the cutter is one of the secrets to a perfect biscuit. Here’s my little graduated biscuit/cookie cutter set.
If you’ve never tried a biscuit made with cream, you’re in for a treat. The next time you have a bit of leftover cream in your fridge, give these a try. This biscuit has a slight crunch on the outside, and a pillowy-soft center. The cream gives them a melt-in-your-mouth quality.
Butter and jam?
1 teaspoon salt
1/2 cup heavy cream
1/3 to 1/2 cup cold waterPlace the flour, salt and baking powder in a medium size bowl. Cut the shortening into the dry ingredients. Stir in the heavy cream and enough water for the dough to pull together when stirring, about 1/3 to 1/2 cup of water. Let the dough rest for about 5-10 minutes. If the dough is sticking to your hands, before cutting, sprinkle with a little flour. Turn the dough in the bowl until the dough is no longer sticky. You may need to add up to 1/4 cup of flour in this process.
Gently pat out the dough 3/4 inch thick on a floured surface. Cut the biscuits with sharp cutter, pressing straight down, not twisting the cutter. Place the biscuits on parchment paper and bake at 425 degrees for approximately 12-15 minutes, until golden brown on top.