Today, I stumbled upon a Cheddar and Dill Cream Biscuit recipe from the blog, Obsessed With Baking. Of course, the photos of the biscuits drew me in but the clincher for me was that I had ALL the ingredients at home, ready to use! I still had some heavy cream from the Skillet Chicken Tikka Masala and I wanted to use it up before it went bad. This recipe was perfect!
I didn’t realize I forgot to add the dill until after I baked up the biscuits. While I agree the dill would add a savory twist on the biscuit, I was happy with just the addition of sharp cheddar cheese.
I love that the biscuits don’t require additional butter or shortening. The heavy cream provides the right amount of fat and protein to impart a tenderness to the texture of the biscuit. I didn’t use a rolling pin either. I just free-formed the dough into a square, cut the dough into 12 pieces and set them on a parchment lined baking sheet.
(adapted from America’s Test Kitchen’s Revised Cookbook, Chock Full of Recipes)
2 cups all purpose flour, plus extra for the counter
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup heavy cream
- Adjust an oven rack to the upper middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds. (I turned out the dough onto lightly floured plastic wrap and used the plastic wrap to wrap dough into a ball; it was much neater!).
- Pat the dough into a 3/4 inch thick circle (I shaped it into a square). Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter or 8 wedges using a knife. Place biscuits on the parchment lined baking sheet. Bake until golden brown, about 15 minutes. (As you can see from the first photo, I simply cut the dough into squares).
This was, hands down, the easiest biscuit recipe I’ve ever made!