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Cream of the drop: Recipe yields tender biscuit

Drop Cream Biscuits. MUST CREDIT: Photo for The Washington Post by Stacy Zarin Goldberg.
Drop Cream Biscuits. MUST CREDIT: Photo for The Washington Post by Stacy Zarin Goldberg.

Using cream as both the fat and liquid in this recipe yields a supremely tender, rich biscuit. With no cutting in of ingredients or folding, you can have them in the oven in less than 15 minutes.


Time: 20 minutes

Servings: 10-11

Recipe notes: The biscuits can be stored in zip-top bag at room temperature for up to 24 hours. Reheat them in a 300 F oven for 10 minutes.

• 3 cups flour

• 1 tablespoon plus 1 teaspoon sugar

• 1 tablespoon baking powder

• 1/4 teaspoon baking soda

• 1 1/4 teaspoons salt (table)

• 2 cups heavy cream

• 2 tablespoons salted or unsalted butter, melted, for optional brushing

Position a rack in the upper third of the oven; preheat to 450 F. Line a rimmed baking sheet with parchment paper or a silicone liner. Whisk together the flour, sugar, baking powder, baking soda and salt in a mixing bowl.

Microwave the cream in a microwave-safe container on HIGH for 60 to 90 seconds, until just warmed to body temperature (95 to 100 F), stirring halfway through. Stir the warm cream into the flour mixture to form a soft, uniform dough.

Grease a 1/3-cup dry measuring cup with cooking oil spray. Use it to drop 10 or 11 level scoops of batter 2 inches apart on the baking sheet; the biscuit portions should measure about 2 1/2 inches wide and 1 1/4 inches high. Regrease the measuring cup after every three or four scoops. If the portions are misshapen, use your fingertips to gently reshape the dough into level cylinders.

Bake (upper rack) for 10 to 12 minutes, until the tops are light golden brown, rotating the pan from front to back halfway through.

Brush the hot biscuits with melted butter, if desired. Serve warm.