With just five ingredients and 10 minutes of prep time, you can have two golden, tender biscuits ready in time for breakfast. These small-batch biscuits are made with cold cream, rather than butter, which ensures they’re as simple as they are satisfying. Trimming the edges helps the biscuits rise high, and the scraps themselves are put to good use: Patted out and tucked under the trimmed dough, they make each biscuit even taller. Small-batch biscuits are perfectly suited for a countertop...
