Biscuit Cake

👨‍🍳 Method

1. 1
   Whip the cream to stiff peaks.' Add the cheese and powdered sugar and whip just until the cream is smooth.'

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 2
   Dip each biscuit briefly into the milk and arrange a tight layer on the bottom of Rectangular pan.

   Baking pan

   💡Dip for just a second: the biscuit keeps absorbing moisture from the cream in the fridge, and a biscuit soaked too long falls apart.
3. 3
   Spread a layer of cream, top with a layer of dipped biscuits and repeat, alternating, until the ingredients are used up, finishing with a layer of cream.

   Offset spatula
4. 4
   Cover and chill for at least 4 hours, preferably overnight.

   Refrigerator

   💡The long chill is what turns the layers into a cake: the biscuits absorb moisture from the cream and soften, and the cream sets enough to slice.
5. 5
   Slice and serve cold.

   Knife