I still had half a carton of heavy cream sitting in the fridge leftover from the ganache for my chocolate cupcakes. It kills me to waste cream, butter or chocolate even when the stuff I make sometimes ends up in the trash anyway. I just can't throw out straight cream, butter or chocolate. Since I wasn't up for the caloric overkill of whipping cream pound cake I made these cream biscuits from ATK. I threw in some cheddar and dill for some savoury goodness.
The dry.
Pour in the heavy cream
Stir until it comes together with a spatula, but don't over do it.
Knead lightly until it comes together into a ball. I like to do this over saran wrap so clean up is easy.
Squish down and cut into squares. I like squares because there are no scraps to deal with. Plus, I don't have biscuit cutters :(
I can never help picking at something warm. So the rise wasn't so great, but the texture was really nice and soft, something I would have expected considering it was made with heavy cream.
Cream Biscuits
America's Test Kitchen's Revised Cookbook Chock Full Of Recipes
These are very simple, made with flour, sugar, baking powder, salt, and heavy cream — NO butter or Crisco.
2 cups (10 oz) all purpose flour, plus extra for the counter
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup heavy cream
1. Adjust an oven rack to the upper middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
2. Pat the dough into a ¾-inch thick circle. Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter or 8 wedges using a knife. Place the biscuits on the parchment lined baking sheet. Bake until golden brown, about 15 minutes.
I was so excited when Dorie's book finally arrived so I could participate in my first TWD baking event. To be honest, I wasn't overly excited about this recipe because I've never really liked scones. I was even tempted to make only half the recipe in case nobody would eat them, but decided to just stick to the original. My experiences with them have usually been tough, hard and a little crumbly. These on the other hand were really tender and soft! I really liked the addition of cornmeal because it added just enough crunch without being rough. I wasn't too sure about the apple + cheddar combination so I made half the batch with apples only and the second batch with apple + cheese. Next time I make these, I think I'll load them up with more dried apples + cheese and maybe 1/2 tsp more salt. Sweet and salty is quite the delicious combination!
The dough was so sticky I wasn't exactly sure how to knead it, but it all came together nicely after a very generous dusting. There was actually a little sticking so I used the edge of my Chinese rectangular knife to scrap the dough off the counter. I must get myself a pastry scraper, those food network chefs make it look so much fun whenever they're scrapping away at their counter. Anway, after 10 minutes in the oven, there was significant browning on the bottom and pale tops. There was also some smoke coming out (my fault for using old parchment) so I finished the rest of the baking at 350. Next time I'm going to use my insulated cookie sheets, since those always manage to leave my chocolate chip cookies nice and pale.. haha. Overall, making scones was kind of fun because of its simplicity and of course, all the squishing of butter into flour with your fingers. Luckily I didn't freeze any because the scones disappeared quicker than I expected. 
Thanks to Karina of The Floured Apron for choosing this recipe, which can be found in Dorie Greenspan's Baking: From my Home to Yours. Don't forget to checkout the TWD Blogroll!
By the way, the devil's food white-out cake was such a hit that I was asked to make another one for a birthday party. I love Dorie's recipes!!
