These biscuits are super easy and quick to make - 20 minutes from when you pull the ingredients out until they are ready to serve. Better yet, they bake up fluffy and light, and taste just as great served alongside soup at dinner as spread with butter and jelly for a quick breakfast.
Originally, I discovered the recipe here. The only changes I made were to convert from self-rising flour to regular, and to substitute with half whole wheat instead of white.
1 tablespoon baking powder
1 teaspoon salt
1 cup white flour
1 cup whole wheat flour (preferably soft wheat/pastry flour)
1 to 1 1/2 cups heavy whipping cream
Heat oven to 450 degrees.
Dump dry ingredients into a large mixing bowl. Pour cream in, starting with the lower amount. Knead, adding more cream if necessary to achieve a soft, elastic dough that pulls together into a ball, but is still a bit sticky. How much cream you need will depend on how thick your cream is.
If you have a KitchenAid stand mixer, use the paddle attachment on speed 2, and slowly pour cream into the mixer as it is running.
Stop kneading as soon as the dough reaches the desired consistency. Roll out on a floured surface, about as thick as your index finger. Cut into rounds using a biscuit cutter or drinking glass, and place on an ungreased baking sheet. Re-roll and cut out scraps, trying not to incorporate too much extra flour.
Bake for about 8 minutes, or until biscuits just start to turn golden. Best served warm. This recipe is enough to make one large baking sheet full of biscuits (about 20 small biscuits as seen above, or a dozen large ones).
If you try this recipe, please leave a comment below about how you liked them, or any changes/suggestions/improvements you can share.