Cream Biscuits with Cheddar and Herbs
I am well aware that there are approximately a million versions of these delightful biscuits roaming around online. However, when my friend Esmeralda put his version could not stop sharing
These biscuits are amazing, especially right out of the oven. The texture is soft and slightly chewy, and that outer golden crust seals the deal with a slight amount of crispiness.
Servings: 8 biscuits
- 2 cups unbleached all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 and 1/2 cups heavy cream
- 2 tablespoons minced fresh herbs, your choice ***I chose thyme because I had it on hand and it pairs nicely with cheddar
- 2 ounces sharp cheddar cheese (roughly a 1/2 cup), cut into 1/4-inch pieces
- Oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, salt, fresh herbs, and cheddar in a medium bowl.
- Add 1 and 1/4 cups of the cream and stir with a wooden spoon until the dough forms, about 30 seconds.
- Transfer the dough to the countertop, leaving all dry, floury bits behind in the bowl.
- In one tablespoon increments, add up to 1/4 cup cream to the dry bits in the bowl, mixing with a wooden spoon after each addition, until moistened.
- Add these moistened bits to the rest of the dough and knead by hand just until smooth, about 30 seconds.
- Pat the dough on a lightly floured surface into a 3/4-inch thick circle.
- Punch out the dough rounds with a biscuit cutter. Push together the remaining pieces of dough, pat into a 3/4-inch thick round, and punch out several more dough rounds. Discard the remaining scraps. (Or, do what I do: I make the odd, deformed one in the back row with the extra dough so I can eat one right away, of course.)
- Place the biscuits on the parchment-lined baking sheet and bake until golden brown, about 18 minutes. Serve immediately.