Fast Lemon Biscuits

Make biscuits with heavy whipping cream … no butter …. light & fluffy …

Ingredients

• 2 cups all purpose flour
• 1 Tbsp sugar
• 2 tsp baking powder
• 3/4 tsp salt
• 2 Tbsp finely greated fresh lemon zest (from 2 large lemons)
• 1 1/2 cup plus 1 Tbsp chold heavy cream , divided
• 1 Tbsp freshly squeezed lemon juice
• 2 tsp demarara sugar

Directions

1. Arrange a rack in the middle of the oven and hear to 425 degree F. Line a baking sheet with parchment paper; set aside
2. Place the flour, sugar, baking powder, and salt in a large bowl and whisk to combine. Add the lemon zest and rub it into the dry mixture with fingers. Pous in 1 1/2 cups of the cream and lemon juice and stir until the dough is sticky. Turn the dough out onto a well-floured work surface.
3. With floured hands, pat the dough in a 3/4 inch think round. Use a 2-inch biscuit cutter to cut out the biscuits, starting at the outside edge and cutting them as close together as possible. The scraps may be combined to make additional biscuits.
4. Place the biscuit on the baking sheet, space evenly apart. Brush the tops of the biscuits with the remaining 1 Tbsp cream, then sprinkle with demerara sugar.
5. Bake until golden-brown, 15-18 minutes. Cool on the baking sheet for a few minutes, then serve warm or transfer to a wire rack to cool completely.

notes: the biscuits can be made up to 1 day in advance, covered, and stored at room temperature. Leftover biscuits can be covered and stored at room temperature for 3 days or frozen for up to 3 months.