So now that I am a connoisseur of making savory scones, I thought I would try to make biscuits.

I thought about all those Grandmas who would make them every Sunday morning and wondered why they did it.

Well it turns out that the prep time is minimal, the dough is super simple and it doesn’t take much time at all!

That’s why!

Again, it will seem like you worked a lot harder than you really did!

Give these a try. They were a huge “hit” for my family!

Ingredients for the Cream Biscuits

2 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
6 tbsp. unsalted butter, plus 1 tbsp. set aside
1 cup heavy cream, plus additional if required
1 egg, beaten

You will need a 2 1/2 inch round cutter. If you do not have one (as I did not) a round glass similar to that size will do just fine.

Preheat oven to 425.

Lightly grease a baking sheet.

Sift together flour, baking powder and salt into a large bowl.

Using a grater, grate the 6 tbsp. of butter into the the flour mixture.

Using your fingertips mix flour and butter mixture until the mixture resembles coarse meal.

Add cream, stirring with a fork until just combined. If mixture is too dry, you can add more cream 1 tbsp. at a time until it is molded into a ball.

Transfer mixture to a lightly floured surface and gently knead it about 3 times until it forms a dough.

Pat or roll dough until it is an 8 1/2 round, and about 1/2 inch thick.

Using the round cutter or glass, cut out biscuits dipping the round cutter  in flour after each use.

Arrange about 1 inch apart on baking sheet.

Gather and pat out scraps 1 or 2 more times and cut out more biscuits.

Brush the tops of each biscuit with beaten egg.

Bake until biscuits are pale golden brown and cooked through, about 15-20 minutes.

It’s that simple!