Mile High Biscuits

Here you are, Mary Jo! These are the best, richest-tasting biscuits I've ever encountered! Even though I don't worry about incorporating natural fats into our diet on occasion, I do feel compelled to limit how often I make recipes this rich:o)

It works just fine to substitute up to half whole wheat flour for the white. I've never tried to make these entirely with wheat flour, so can't comment on how that would taste. I've also substituted regular milk for some of the cream when I didn't have enough. They weren't quite as good that way, but it worked in a pinch. Hope you enjoy!

4 c. flour
2 T. sugar
2 T. baking powder
2 t. salt
2 c. heavy whipping cream, additional as needed
1/4 c. unsalted butter, melted

Preheat oven to 425 degrees. Lightly grease a baking sheet. Combine flour, sugar, baking powder, and salt in a large bowl. Gradually mix in enough cream to bind. Stir liquid into the flour until just moist. (Excessive stirring makes the biscuits tough.) Turn dough out onto a floured surgace. Knead about 30 seconds. Pat dough into a round 1/2" thick. (Or, roll dough out in all directions, starting from the middle. A back and forth rolling motion makes the biscuits tough.) Cut with a biscuit cutter. Plunge the cutter into dough and pull straight out. Twisting will cause the biscuits to not rise as high. Dip each biscuit into melted butter, coating top and sides. Place--buttered side up--on prepared baking sheet. Bake 12 minutes, or until light brown. (These may be prepared ahead, covered and refrigerated for up to 2 hours before baking.) Yields: 24

From: Stop and Smell the Rosemary, pg 208.