Want to make these biscuits gluten-free? Substitute Gluten-Free Measure for Measure Flour for the all-purpose flour; and stir 2 1/4 teaspoons baking powder and 3/8 teaspoon salt into the flour before adding the cream.
This recipe is ridiculously easy to scale up (or down). Simply use equal amounts of flour and heavy cream, by weight; each biscuit uses about 1 ounce of dough. So if you use, say, 4 ounces of flour and 4 ounces of cream, you'll make 8 biscuits. Or 12 ounces (3 cups) of flour, 12 ounces (1 1/2 cups) of cream — 24 biscuits.
Feel free to stir the additions of your choice into the dough. Berries, cheese cubes, crumbled bacon or diced ham, chopped scallions, chocolate chips, dried fruit... use your imagination!
To make now, serve later, place shaped/unbaked biscuits close together on a small baking sheet; place the sheet in the freezer, and freeze until solid. Transfer the biscuits to an airtight container (plastic bag, etc.) When you're ready to serve, there's no need to thaw the biscuits; remove them from the freezer and bake as directed above, adding a few minutes to the baking time.
For larger biscuits, simply scoop the dough into 1 1/2-ounce balls, to make 8 biscuits; or 2-ounce balls, to make 6. Bake the larger biscuits a minute or so longer, or until they're baked all the way through.
These biscuits are a blank palette, just waiting for you to stir your favorite additions into the dough.
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