Usually, I like to make buttermilk biscuits, but this week I made a batch of whipping cream biscuits – they are really nice because they come out just super-light and fluffy inside.
tiny bit of oil for the skillet
1 cup whipping cream
2 cups flour
1/2 tbsp salt
1 tbsp baking powder
2 tbsp super-cold butter, cut into small pieces
Preheat the oven to 425*. Lightly oil a cast iron skillet and place in the oven so that it reaches the cooking temperature.
Put the whipping cream in the Kitchen-Aid and whip until stiff peaks form
Take the bowl out of the mixer, and gently fold it into the other ingredients. Mix just until the dough comes together – don’t over-mix. I’ll sometimes put the dough back in the Kitchen-Aid with the dough hook and let it go around just a few times. If the dough is overworked, it won’t be as fluffy.
Once the oven is at 425*, take the cast iron skillet out of the oven (be careful!) and place inside the skillet rounded mounds of dough for each biscuit around the perimeter and one or two inside. You’ll be able to see that the bottom of each biscuit starts to cook and make a nice crust while you’re doing this step:
Put the skillet back in the oven and start checking on the biscuits at about 15 minutes. Mine are usually ready around 22-24 minutes – they’ll get nice and golden brown on top:
…and super fluffy inside.