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Sweet Cream Biscuits with Plum Jam and Earl Grey Whipped Cream

yield: 10 to 12 biscuits

Special Equipment

  • a 2-inch biscuit cutter


For the Sweet Cream Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups plus 1 tablespoon cold heavy cream, separated into 1 1/4 cups and 1 tablespoon portions

For the Earl Grey Whipped Cream

    (makes about 1 1/2 cups)

    • 1 cup cold heavy cream
    • 1 tablespoon loose-leaf Earl Grey tea
    • 1-2 teaspoons confectioner's sugar (optional — see baker's notes)


    For the Sweet Cream Biscuits

    • Center a rack in the oven and preheat the oven to 425 (F). Prepare a baking sheet by lining with parchment paper or a Silpat mat.
    • In a medium bowl, gently whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 2 teaspoons granulated sugar, and 1/2 teaspoon salt until well combined.
    • Pour about 1 cup of the cream over the dry ingredients, and use a fork to start tossing the ingredients together. If necessary, add more cream a spoonful at a time until you've got a nice, soft dough. Reach into the bowl with your hands and give the dough a quick, gentle kneading — 3 or 4 turns should be just enough to bring everything together. DO NOT OVERKNEAD.
    • Turn out the dough onto a lightly floured work surface. Quickly and lightly pat the dough with your hands until it is about 1/2 inch high. Don't worry if the dough isn't completely even — a quick, light touch is more important than accuracy. You don't want to overhandle the dough.
    • Use a 2-inch biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits as close to one another as you can so you can get the most biscuits from this round. Transfer the biscuits to the baking sheet, leaving about 1 1/2 inches between each biscuit. Gather the scraps (but try and work them as little as possible) and repeat the patting together and cutting out process.
    • Once you've got all the biscuits you can get, use a pastry brush to brush the tops of each biscuit with the leftover 1 tablespoon of cream. Bake in the preheated oven for 16 to 18 minutes until the biscuits are tall, puffed, and golden brown. Transfer to a wire rack to let cool slightly before serving immediately.

    For the Earl Grey Whipped Cream

    • In a liquid measuring cup, combine 1 cup heavy cream and 1 tablespoon loose-leaf Earl Grey tea. Gently whisk before covering with plastic wrap and letting sit in the fridge for at least 1 hour, but preferably 2.
    • Once the tea has infused into the cream, use a fine mesh sieve to strain out the tea leaves and strain the cream into a medium bowl. Discard the leaves. Use a handheld electric whisk to beat the cream on medium-high speed until soft peaks form. If using confectioner's sugar, add them to the cream before beating. Use immediately.