Savannah Cream Biscuits

"Despite the image that its name evokes, heavy cream makes light, delicate bread. These venerable biscuits, which have a long history in Savannah, are very delicate, indeed, and as simple to make as they are delicate. Their crumb is a fine foil for ham, jam, or - for that matter- just about any sweet or savory filling. Cut very small, they are the ideal cocktail biscuit for savory and spicy fillings - an you know that Savannahians love anything involving a cocktail." From New Southern Baking

• 8-1/2 ounces (about 1-1/4 cups) Southern soft-wheat flour, pastry flour, or unbleached all-purpose flour
• 3 teaspoons Single-Acting Baking Powder or 2 teaspoons double-acting
• 1 teaspoon salt
• 1 cup heavy cream

METHOD

Position a rack in the upper third of the oven and preheat it to 450°F. Sift the flour, baking powder, and salt into a mixing bowl.

In a separate bowl, whip the cream until it is quite thick and beginning to peak but not stiff. Fold the cream into the flour mixture until it is thoroughly combined.

Turn the dough out onto a lightly floured work surface and pat it out 1 inch thick. Fold it in half, pat flat, and repeat twice more. Lightly flour the dough and surface and roll or pat it out 1/4 inch thick. Using a plain or decorative biscuit cutter (1 1/2 to 2 inches round) dipped in flour before each cut, cut without twisting into 12 to 16 biscuits, depending on the size of the cutter. The scraps may be lightly reworked and cut into biscuits. (Scroll to see note) Put the biscuits on an ungreased baking sheet and bake until risen and golden brown, about 8 to 10 minutes. Serve piping hot.

Makes 12 to 16 biscuits

"You can rework dough if you use extra care. Gather the scraps together, lightly fold the dough over itself, and pat flat about three times - until the scraps just hold together. Then pat -don't roll- the dough until it is 1/2 inch thick and cut it into biscuits." Damon Lee Fowler

Reprinted with Permission from ©2005, Damon Lee Fowler, Damon Lee Fowler's New Southern Baking, published by Simon & Schuster    click for book review

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