These came out great on the first try. No cutting in cold fat, just warm heavy cream. The "Dream" comes from "drop" and "cream". I made a half batch, just to make sure I liked them, and accidentally used 1 tsp. salt instead of 3/4 tsp. Didn't seem to matter.
3 C. AP flour
4 tsp. sugar
1 Tbl. baking powder
1/4 tsp. baking soda
1-1/2 tsp. kosher salt
2 C. (16 oz.) heavy cream (36% butterfat)
3-4 Tbl. melted butter for brushing tops after baking (optional)
Preheat oven to 450°F. Line a baking sheet with parchment paper.
Whisk or sift together dry ingredients in large bowl. Heat cream in microwave-safe measuring cup to just warm, 95-100°F, about a minute, stirring after 30 seconds (less if making half batch).
Add cream to dry ingredients and stir together until a fluffy dough is formed. I used my Danish Dough Whisk.
Spray a 1/4 cup measuring cup with non-stick cooking spray and use to scoop cupfuls of dough, dropping onto parchment paper spaced 2" apart. Gently reform any that lean over or are misshapen with fingers sprayed with a bit of the non-stick spray.
Bake for 10-14 minutes until golden brown, turning pan once halfway to insure even cooking. (Mine took 17 minutes.)
Yield: 12 biscuits
Serving size: 1 biscuit
Calories per serving: About 240
3 C. AP flour
4 tsp. sugar
1 Tbl. baking powder
1/4 tsp. baking soda
1-1/2 tsp. kosher salt
2 C. (16 oz.) heavy cream (36% butterfat)
3-4 Tbl. melted butter for brushing tops after baking (optional)
Preheat oven to 450°F. Line a baking sheet with parchment paper.
Whisk or sift together dry ingredients in large bowl. Heat cream in microwave-safe measuring cup to just warm, 95-100°F, about a minute, stirring after 30 seconds (less if making half batch).
Add cream to dry ingredients and stir together until a fluffy dough is formed. I used my Danish Dough Whisk.
Spray a 1/4 cup measuring cup with non-stick cooking spray and use to scoop cupfuls of dough, dropping onto parchment paper spaced 2" apart. Gently reform any that lean over or are misshapen with fingers sprayed with a bit of the non-stick spray.
Bake for 10-14 minutes until golden brown, turning pan once halfway to insure even cooking. (Mine took 17 minutes.)
Yield: 12 biscuits
Serving size: 1 biscuit
Calories per serving: About 240