ATK Easiest Biscuits Ever (aka World's Most Dangerous Biscuits)
Based on the recipe Easiest-Ever Biscuits from America's Test Kitchen (subscription may be required)
Amounts for a half recipe are in parentheses, since ATK suggests eating freshly made biscuits within 24 hours.
INGREDIENTS
3 cups (15 ounces) all-purpose flour (1-1/2 cup; 7-1/2 oz)
NUTRTION INFORMATION, per biscuit.
Calories 347
Fat 20 g
Saturated fat 12 g
Trans 0 g
Monounsaturated 6 g
Polyunsaturated 1 g
Cholesterol 71 mg
Sodium 224 mg
Carbs 36 g
Fiber 1 g
Sugars 3 g
Protein 5 g
4 tsp sugar (2 tsp)
1 Tbl baking powder (1-1/2 tsp)
1/4 tsp baking soda (1/8 tsp)
1-1/4 tsp table salt (5/8 tsp)
2 cups heavy cream (1 cup)
spray cooking oil (not baking spray)
PREPARATION
1. Adjust oven rack to upper-middle position; heat oven to 450 degrees before gathering ingredients. Line rimmed baking sheet with parchment paper. Use a small sheet for a half-recipe.
1. Adjust oven rack to upper-middle position; heat oven to 450 degrees before gathering ingredients. Line rimmed baking sheet with parchment paper. Use a small sheet for a half-recipe.
2. In medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside
3. In a measuring cup, microwave cream until just warmed to body temperature (95 to 100 degrees), about 60 seconds, stirring halfway through. (Using a Thermapen to check the temperature is helpful.)
4. Use a stiff spatula or a spoon to stir cream into flour mixture until a soft, uniform dough forms.
5. Spray a 1/3-cup dry measuring cup with vegetable oil spray, and using the measuring cup as a scoop, drop level scoops of batter 2 inches apart on prepared sheet. NOTE: If doing a full recipe, respray measuring cup after every 3 or 4 scoops.
5. Spray a 1/3-cup dry measuring cup with vegetable oil spray, and using the measuring cup as a scoop, drop level scoops of batter 2 inches apart on prepared sheet. NOTE: If doing a full recipe, respray measuring cup after every 3 or 4 scoops.
6. Just before placing in the oven, if portions are misshapen, use your fingertips to gently reshape dough into level cylinders.
7. Bake 10-15 mins until tops are light golden brown, rotating sheet halfway through baking.
8. (Optional) Brush hot biscuits with melted butter and serve warm.
NOTES:
Biscuits can be stored in zipper-lock bag at room temperature for up to 24-48 hours. Reheat biscuits in 300-degree oven for 10 minutes, or in a microwave on High for 30 seconds.
NUTRTION INFORMATION, per biscuit.
Calories 347
Fat 20 g
Saturated fat 12 g
Trans 0 g
Monounsaturated 6 g
Polyunsaturated 1 g
Cholesterol 71 mg
Sodium 224 mg
Carbs 36 g
Fiber 1 g
Sugars 3 g
Protein 5 g
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