By warming the cream just enough to melt the fat particles (but not enough to activate the baking powder when the cream is mixed into the dry ingredients), we turn it into a pure liquid. This means we can use less cream to create a dough that is still loose enough to scoop and drop but that doesn't spread too much or bake up too greasy. Tap the link in our profile to access our Easiest-Ever Biscuits recipe. #cooksillustrated #biscuits #baking #bakingproject #weekendbaking #brunch #breakfast #homemade #homemadebiscuits #dropbiscuits #recipes #easyrecipes