I don’t mind laminating a biscuit, but then I don’t mind not laminating one, either.
Not that you asked for recipe reccs, but ATK has a nice cream biscuit with no folding. I’ll often use this one for shortcakes.
280 g. AP flour
2 t. sugar
2 t. baking powder
1/2 t. granulated salt
1 1/2 c. heavy cream
Whisk together flour, sugar, baking powder, and salt. Stir in the cream until dough forms - about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth - about 30 seconds. Shape the dough into a 3/4-inch-thick circle. Cut into wedges or use a cutter to punch out round biscuits. Bake at 450 until golden - about 15 minutes.
