Classic cream biscuits get a fresh upgrade
This play on classic cream biscuits gets a fresh upgrade with help from sunny citrus and a finishing touch of coarse sugar. They skew slightly sweet, making for tender, pillowy biscuits that instantly feel a little bit fancier. I love them with a spread of jam in the morning, or piled high with fruit and cream for dessert.
A FAST AND FANCY TWIST FOR CREAM
BISCUITS
Of all the biscuit variations out there (and there are a lot), cream biscuits are my absolute favorite. To me, these simple, one-bowl biscuits really give you the most bang for your buck. They’re mixed together with just a handful of basic ingredients, following a process that couldn’t be easier, and deliver a rich biscuit with a crisp outside and a soft, tender center. I’ve used these biscuits on everything from pot pies to shortcakes, and now I’m giving them a sweet, sunny twist with lots of lemon.
FAST AND FANCY LEMON BISCUITS
Makes about 8 (2-inch) biscuits Ingredients:
2 cups all-purpose flour
1 tablespoon granulated sugar 2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons finely grated fresh lemon zest (from about 2 large lemons)
1 1/2 cups plus 1 tablespoon cold
heavy cream, divided
1 tablespoon freshly squeezed lemon
juice
2 teaspoons Demerara sugar
Directions:
Arrange a rack in the middle of the oven, and heat to 425 degrees. Line a baking sheet with parchment paper; set aside.
Place the flour, sugar, baking powder and salt in a large bowl, and whisk to combine. Add the lemon zest, and rub it into the dry mixture with your fingers. Pour in 1 1/2 cups of the cream and the lemon juice, and stir until the dough is shaggy. Turn the dough out onto a well-floured work surface.
With floured hands, pat the dough into a 3/4-inch-thick round. Use a 2-inch biscuit cutter to cut out the biscuits, starting at the outside edge and cutting them as close together as possible. The scraps may be combined to make additional biscuits, although they will be tougher.
Place the biscuits on the baking sheet, spaced evenly apart. Brush the tops of the biscuits with the remaining 1 tablespoon cream, then sprinkle with the Demerara sugar.
Bake until golden-brown, 15 to 18 minutes. Cool on the baking sheet for a few minutes; then serve warm, or transfer to a wire rack to cool completely.
Recipe notes: The biscuits can be made up to one day in advance, covered and stored at room temperature. Leftover biscuits can be covered and stored at room temperature for three days or frozen for up to three months. Kelli Foster is assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit comments or questions to editorial@ thekitchn.com.