These are great biscuits--certainly not the healthiest bread product out there, but simple and just about perfect in taste and texture. They are extremely easy to make--the step that took me the longest was picking and cutting up the fresh rosemary.
The bottoms of the biscuits were browning a bit too fast, so I had to flip them over for the final five minutes of cooking. This led to a somewhat flattened appearance, but it was worth it to avoid a burnt layer.
Recipe by The America's Test Kitchen Family Cookbook
- 2 cups all-purpose flour, plus extra for the counter
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons minced rosemary or other fresh herbs
- 1 1/2 cups heavy cream
Pat the dough into a 3/4-inch-thick circle. Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter of into 8 wedges using a knife. Place the biscuits on the parchment-lined baking sheet. Bake until golden brown, about 15 minutes.
Yield: 8 biscuits
Estimated Start-to-Finish Time: 30 minutes
Actual Start-to-Finish Time: 45 minutes
Substitutions: I found the dough to be extremely dry and crumbly, so I ended up adding an extra ~1/4 cup of cream.