This recipe can be prepared in 45 minutes or less.


These tender biscuits are especially light when made with cake flour.

Makes 16 to 24 biscuits.

INGREDIENTS

  • 2 cups cake flour (not self-rising) or all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 stick (6 tablespoons) cold unsalted butter
  • 1/3 cup whole milk
  • 2/3 cup heavy cream
    accompaniment: butter

    DIRECTIONS

    Preheat oven to 425°F.
    Into a large bowl sift together flour, baking powder, and salt. Cut butter into bits and with your fingertips or a pastry blender blend butter into flour mixture until mixture resembles coarse meal. Add milk and heavy cream, stirring with a wooden spoon until just combined (mixture will be wet).


    Transfer dough to a well-floured surface and with floured hands turn dough to coat evenly. Knead dough gently 4 to 6 times, or just until smooth (do not overwork dough), and pat or roll out dough into an 8-inch round (slightly more than 1/2 inch thick).


    Using a floured 2- to 2 1/2-inch star-shaped or round cutter cut out biscuits and arrange about 1 inch apart on baking sheets. Gently pat out or roll out dough scraps and cut out more biscuits in same manner.


    Bake biscuits, 1 sheet at a time, in middle of oven until pale golden and cooked through, 10 to 12 minutes. Transfer biscuits as baked to a basket lined with a cloth and cover with cloth to keep warm and moist.


    Serve biscuits with butter.