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Ingredients
- 2 cups (280g) plain flour
- 1 TBS baking powder
- 1 TBS sugar
- 1/2 tsp salt
- 1/3 cup (80g) lightly salted butter, cold and cut into cubes
- 2 large free-range eggs
- 1/2 cup (120ml) heavy cream
Directions
- Preheat the oven to 200C/400F/ gas mark 6. Line a baking sheet with baking paper. Set aside.
- Sift the flour and baking powder into a bowl. Whisk in the salt and sugar. Drop in the butter and cut it in using a pastry blender until the mixture resembles coarse crumbs. Beat the eggs together with the cream, using a fork to combine. Make a hollow in the dry ingredients and add the wet, combing together lightly with a fork. Tip out onto floured board and lightly knead a couple times to bring together. Pat out to 1/2 inch thickness. Cut out using a floured 2 inch round cutter. Place onto the baking sheet, leaving some space in between each.
- Bake for 12 to 15 minutes until the biscuits are well risen and golden brown. Serve warm.
