Quick and Easy Cream Biscuits
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Appears in Cook's Illustrated May/June 2000, America's Test Kitchen TV
With high rise and light texture, biscuits made with a simple combination of heavy cream, flour, baking powder, and salt beat out more complicated recipes.
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WHY THIS RECIPE WORKS
When we wanted a great biscuit recipe that could be made quickly and easily and that wouldn’t require cutting fat into flour or rolling out dough, we used heavy cream in place of butter, which resulted in a lighter, more tender biscuit. For...
