Saturday Morning : Cream Biscuits

 A family tradition we have had for years is that I go over to Mom and Dad on Saturday morning for coffee and catch them up on family and town gossip. on the menu : 

For Breakfast :  Cream Biscuits 

• 2 cups (11 ounces) all-purpose flour, plus more for dusting

• 1 1/2 tablespoons (.6 ounce) baking powder

• 1 teaspoon (.2 ounce) kosher salt

• 1 tablespoon (.5 ounce) granulated sugar

• 1 1/2 cups heavy cream

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In a large bowl, whisk together flour, baking powder, salt, and sugar. Add heavy cream and stir gently with a wooden spoon until dry ingredients are just moistened. Turn out dough onto a lighted floured work surface. Using your hands, fold it one or two times so it becomes a cohesive mass and press it down to an even 1⁄2-inch thickness. Using a 2-inch round cookie-cutter, cut out biscuits as closely together as possible. Gather together scraps, pat down, and cut out more biscuits. Discard any remaining scraps. Bake the biscuits in a 400°F oven until risen and golden, about 12-15 minutes. Let cool slightly and serve warm.

Baking tips: 

• Heavy cream provides rich butterfat that gives the biscuits tenderness and flavor, as well as moisture from its water content.
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• The formula requires minimal mixing, reducing the risk of too much gluten development.