-
1
Prep the biscuits: Mix flour, sugar, baking powder and salt in a bowl.
-
2
Add the cut up butter and crumble it into the flour with your hands until pea-sized.
-
3
Set aside about 2 teaspoons of the cream for later.
-
4
Pour in the rest of heavy cream into the flour and lightly mix in until the dough comes together.
-
5
Roll out dough onto a floured surface and lightly knead a couple of times until you can shape it.
-
6
Shape into a small roll.
-
7
Cut the dough into 4 equal pieces.
-
8
Cover with plastic wrap and set aside while preparing the fruit.
-
9
Preheat oven to 375F/190C.
-
10
Toss with sugar and flour.
-
11
(If your fruit is super sweet, you can leave it out, or if it's something tart like rhubarb, you probably want to add more).
-
12
Taste and add more sugar if desired.
-
13
Optionally sprinkled in some cinnamon or other sweet spices.
-
14
Pile fruit into a ceramic or glass baking dish.
-
15
For less juicy fruits like apples, add a tablespoon or two of water, so it doesn't dry out during baking.
-
16
Top with the biscuits and brush the biscuits with the bit of remaining cream set aside from earlier.
-
17
Bake for 35-50 minutes, or until the cream biscuits are golden brown and the fruit is bubbling.
-
18
Note: if the biscuits start to brown too much before the fruit is finished, lightly cover with a piece of aluminum foil during baking.
-
19
Serve warm, with whipped cream or ice cream if you like!
