Quick Cream Biscuits From the Kitchen of Sara & Daniel Tomko, 2002-08-29 These biscuits from "Cook's Illustrated" magazine take less than half an hour to prepare! Be sure to bake the biscuits immediately after cutting them to ensure that they rise properly.

Prep Time:  10 minutes Cook Time:  15 minutes Categories:  American  Bread  Veggie Yields:  8 biscuits

Directions

1. Adjust oven rack to upper-middle position and heat oven to 425°F. Line baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, salt and herbs (if using) in medium bowl. Add 1-1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving all dry, floury bits behind in bowl. In 1 tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
3. Shape dough into and 8-inch circle and cut into 8 wedges. Place wedges onto parchment-lined baking sheet and bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.