Kenji's Cream Biscuits
Shamelessly stolen from Kenji Lopez-Alt from his recipe on Serious Eats.
- 300g self-raising flour
- 300g double cream, plus more for brushing
- Place flour in a large bowl. While stirring, drizzle in the double cream.
- Take a cookie scoop and scoop balls of dough onto a baking sheet (approx 10 biscuits overall)
- Brush tops with more cream
- Sprinke generously with crunchy salt
- Place in preheated oven at 220°C for about 12 minutes
- Remove and serve!