These are the lightest biscuits I’ve ever tasted. They are made with cream and the dough is handled as little as possible so that the gluten is not developed. Not exactly health food, but wonderful just out of the oven at holiday feasts.
I make bunny biscuits each Easter.
You can make the dough ahead of time and refrigerate it. Pop it into the oven just before serving the first course.
Thanks to Susan whose recipe inspired these:
Makes 12 biscuits.
2 cups flour
1 Tb baking powder
1/4 tsp salt (I use sea salt)
1 1/2 cups cold cream. I put it in the freezer for 10-15 minutes before mixing it in the dough.
3 Tb melted butter, cooled
Preheat oven to 450′
Melt butter and let it cool. Sift dry ingredients into a large bowl. Add cream and slowly stir until the dough is shaggy.
Oil a cookie sheet. I use the insulated kind. Grab a piece of dough the size of the biscuit you wish to make. Dip each biscuit into the melted butter and place on the cookie sheet.
For bunny biscuits, shape the dough 1 1/2 thick and cut it with a deep bunny cookie cutter. (Dip the cutter into flour first.) I dust the tops with a tiny bit of flour instead of dipping them in butter, to make white bunnies.
Bake for 15 minutes or until golden brown.