- Preheat oven to 375 degree F. Lightly grease 2 cookie sheets or line with parchment paper; set aside. In a large bowl stir together flour, sugar, baking powder, and salt with a fork until well combined.
- Add cream all at once. Stir gently with fork just until combined.
- Drop dough into about 16 mounds 1-inch apart on prepared cookie sheets using an ice cream scoop (#16 size) or 2 large spoons (if necessary, shape into mounds with hands). Bake 15 to 17 minutes or until golden brown. Serve warm. Makes about 16 biscuits.
From the Test Kitchen
Prepare Hurry-Up Biscuits as above, add 1 cup finely shredded or grated Parmesan cheese to flour mixture in Step 1.
Dough mounds can be frozen up to 1 month. To freeze, place mounds in a single layer on a baking sheet or tray. Cover and freeze until firm. When firm, place in freezer containers. Cover and freeze up to 1 month. To bake, arrange dough mounds on greased or parchment paper-lined baking sheets. Bake frozen mounds in a 375 degree F oven for 18 to 20 minutes or until golden.
Prepare Hurry-Up Biscuits as directed; set aside. Meanwhile in a large saucepan combine 1 cup sugar, 2 tablespoons cornstarch, and 1/4 cup water. Stir in 6 cups (two 16-ounce packages) fresh or frozen unsweetened pitted tart red cherries. Cook and stir over medium heat until thickened and bubbly. Divide mixture among eight 8- to 12-ounce ovenproof coffee cups or individual casserole dishes. Drop 1 or 2 mounds of batter on top of each cup. (Freeze any remaining batter as directed in Make-Ahead instructions.) Bake in a 375 degree F oven for 25 to 30 minutes or until topping is golden brown and mixture is bubbly. Makes 8 servings.
Nutrition Facts(Hurry-Up Biscuits)
- Per serving:
- 186 kcal cal.,
- 11 g fat
- (7 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 41 mg chol.,
- 217 mg sodium,
- 18 g carb.,
- 1 g fiber,
- 1 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet