The Food Lab: Better Home Cooking Through Science

(Nandana) #1

EASY CREAM


BISCUITS


Don’t want to bother with all that folding and shaping but
still want tender, plush, light, buttery biscuits or scones
for the brunch table? Cream biscuits or scones are the
answer. Cream biscuits are to flaky biscuits what
shortbread is to piecrust. That is, rather than getting the
butter and flour to build up into flaky, irregular layers
that separate upon baking, you simply add far more liquid
fat (in the form of both melted butter and cream), enough
to completely coat the flour. The result doesn’t have the
layers of a flaky biscuit, but it has all the tenderness and a
uniquely fluffy texture of its own.
The best part? Just five ingredients (OK, six if you add
sugar to make them into scones), one bowl, and fifteen
minutes start to finish. Didn’t I say these are easy?


MAKES 8 BISCUITS


10 ounces (2 cups) all-purpose flour
1 tablespoon baking powder
¾ teaspoon kosher salt
4 tablespoons unsalted butter, melted
1¼ cups heavy cream




  1.  Adjust  an  oven    rack    to  the middle  position    and heat    the


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