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| Fuzzy and Sweet |
It is prime time for local peaches here. They are wonderful to eat one at a time, or sliced with a little sugar over creamed biscuits for dessert.
When we had a cooler day, I made several batches of cream biscuits and then froze them, pulling out a few at a time, and reheating them.
You can also make them just before serving. They come together easily and quickly, in less than a half hour from start to finish.
---Barbara
Cream Biscuits
Serves 6
225 grams (1 3/4 scant cups) all purpose flour
6 T. caster* sugar (divided 4 T. for batter + 2 T. for tops)
1 T. baking powder
1/2 t. salt
250 ml (1 cup) heavy whipping cream
* superfine sugar
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
In a mixing bowl, add the 225 g. of flour, 1/2 t. salt, 4 T. of sugar, and 1 T. baking powder.
Mix together thoroughly so that the salt and baking powder are evenly distributed.
Gradually add the cream, mixing it with a fork until the mixture clumps together into a ball.
Turn out on to a flat surface (I use a cutting board)
and bring the mixture together in a 6 inch log, by rolling it gently and pushing up on the ends, until it is uniform in diameter, so your biscuits will all be the same size.
Divide the log in half, then into 3rds, creating 6 biscuits in total.
Place on the parchment paper with plenty of space in between, and preferably with the best side up, i.e., the flattest side.
Generously coat each top with caster sugar, and gently pat the sugar into place.
Bake in the oven for 15 minutes or until light golden brown.
Remove from the oven, and gently lift with a spatula to a wire rack, to cool completely.
Freezes well, as long as they are completely cooled.
B