Freezer Cream Biscuits

Whats great about a cream biscuit is that there is none of that cutting in of butter or shortening, just pour in the cream and stir. Easy! From cooks illustrated make-ahead recipe cookbook. The only thing that bugged me with the recipe is that it calls for 4 1/2 cups of cream, most large cream containers at the store are 32 oz. Or 4 cups, i wasn't about to buy another thing of cream, so i just used 1/2 cup of the milk out of my frig to make up the difference. It was just fine to me.

Steps

Line a rimmed baking sheet with parchment paper.

Set aside.

Whisk the flour , sugar , baking powder and salt together in a large bowl.

Stir in the cream with a wooden spoon until a 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 60 seconds , adding extra flour as needed if the dough is too sticky.

Pat the dough into a inch thick circle.

Cut out the biscuits using a 2 inch round biscuit cutter.

Lay the biscuits on prepared baking sheet , placing each biscuit about inch apart.

Gather up the scraps of dough and reknead them briefly to combine , then pat the dough again into a inch thick round and cut more biscuits.

Repeat this process for a third time.

You can either discard any remaining bits of dough or gently pat them into rustic hand-formed biscuits.

To store: wrap the baking sheet tightly with greased plastic wrap and freeze the biscuits until frozen solid , about 6 ho.

Ingredients

unbleached all-purpose flour, sugar, baking powder, salt, heavy cream