Cream Biscuits

5 ingredients. 4 biscuits. 3 minutes. 2 hands. 1 easy bleeping recipe.

You don't have to be fussy with the temperature of your butter. You don't have to worry about over handing your dough. You don't need a rolling pin. You don't need any patience at all.

All you need is a handful of ingredients and a biscuit cutter. You also need to be comfortable with adding more or less cream than the exact amount given, because taking into account the humidity of the day, the type of flour you've bought, and how you measured it, you may need a (slightly) different cuppage. Also, this recipe is seriously adaptable. Add cheese, herbs, whatever you're craving.

The good people of America's Test Kitchen are GENIUSES, I tell you. Why don't you subscribe to CooksIllustrated.com (or better yet, the magazine) yet? They never let you down. Seriously.

Cream Biscuits

adapted from ATK; makes 4-5 biscuits; ready in 20 minutes or less

1 cup flour

1 tsp sugar

1 tsp baking powder

1/4 tsp salt

3/4 cup heavy cream

1. Preheat oven to 425º. Stir together flour, sugar, baking powder, and salt (and any add-ins) in a medium bowl. Add 1/2 cup of the heavy cream and stir, adding more until you achieve a cohesive dough.
2. Turn out onto a lightly-floured countertop and knead until smooth, about 30 seconds. Press into a circle (about 6-inches in diameter) and cut out with a biscuit cutter (or other sharp-sided utensil). You can recombine, press, and cut out more biscuits if your dough allows, but try not to do this too many times.
3. Throw in the oven and bake until tops and bottoms are golden brown, 12-15 minutes. Serve warm.