Biscuits
Here it is - the very easiest way to make tender biscuits. Rather than cutting or rubbing butter into flour, then adding liquid, these biscuits are a simple matter of stirring cream into the flour and other dry ingredients. Pat into a round, cut, bake, and enjoy!
Our Guarantee: These 2 1/4" biscuits will be golden brown on top, lighter-colored on the sides, and about 1" to 1 1/4" tall. They'll be very tender hot from the oven, and will gradually become less so as they cool.
Main Ingredients
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup cornstarch
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 to 1 1/4 cups heavy cream, enough to make a cohesive dough
- 1 to 2 tablespoons melted butter
Directions
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2) Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8" circle about 3/4" thick. If you're uncertain about your ability to make a nice freeform 8" round, pat the dough into a lightly floured 8" round cake pan, then turn it out onto a lightly floured surface. |
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5) Place the pan in the freezer for 30 minutes. This will improve the biscuits' texture and rise. |
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6) Preheat the oven to 425°F while the biscuits are in the freezer. |
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7) Bake the biscuits for 20 minutes, till they're golden brown. Remove from the oven. If you have any melted butter left over, brush it on the baked biscuits. Serve immediately. |
Recipe summary
- Hands-on time:
- 15 mins.
- Baking time:
- 20 mins.
- Total time:
- 1 hrs 5 mins.
- Yield:
- 9 to 11 biscuits
- Recipe comments (21) »
Tips from our bakers
- Easiest way to cut biscuits? Pat the dough into a 7" square. Use a sharp knife to divide the dough into nine squares. Hey, nobody said biscuits have to be round!
- Why the cornstarch in this recipe? It lowers the protein of the flour, which in turn produces a more tender biscuit.
- Can you use milk or buttermilk instead of heavy cream? Of course. You'll need to use a bit more, and your biscuits won't be as tender-textured or rich-flavored.
- You don't have to use a 2 ¼" biscuit cutter. Use whatever size you have, understanding that larger biscuits may need to bake a bit longer, and smaller biscuits a bit less time.
- It's important to use a sharp cutter; the sharper the cutter, the cleaner the cut, the higher the biscuits will rise.
| Nutrition Facts | |
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| Serving Size 52
Servings Per Batch 10 |
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| Amount Per Serving | |
| Calories 185 | Calories from Fat 92 |
| Daily Value* | |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Trans Fat | 0g |
| Cholesterol | 36g |
| Sodium | 323mg |
| Total Carbohydrate | 20g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 3g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
11/07/2009
Okay, I was about to make sausage and just wanted a quick biscuit. These are fantastic. I used White Lilly Flour that I'd lugged back to NY from GA and they were almost too tender. Brushed with soft butter and sprinkled with raw sugar, they were flavorful, moist and cloud light. You know I think I'll make some for tomorrows breakfast.
10/18/2009
Changes I made to the recipe: -used 1 cup heavy cream & 1/4 cup skim milk (ran out of cream) -melted sage compound butter & brushed that on top of the biscuits before baking instead of plain butter (added great taste & some extra color) I love these biscuits! Golden, light & fluffy, perfect!
10/12/2009
My new biscuit recipe for camp dutch oven cooking!! Premeasure dry ingredients. Add cream when ready to bake. Use like drop biscuits. Bake in 10 inch dutch oven. About 20 minutes with 12 charcoal on top & 8 on bottom. (Ok to go a little hotter) Be sure to turn top & bottom for even browning. When your nose tells you they are about ready, throw a few pats of butter. Serve & step back. YUM, YUM.
10/04/2009
I really didn't think this recipe would work. NO BUTTER???? Man, was I wrong. These are the best tasting biscuits I've ever made. Light, easy, and fast.
09/17/2009
Delicious!!! Very easy to prepare and they look good. I used to only have biscuits once in awhile because I didn't care for the baking soda taste, but with this recipe I could eat them every day. Love it. Thank you very much for this.
09/06/2009
I've made a lot of biscuits in the past months; in search of the best biscuit recipe I could find. I used this recipe this morning to make Sawmill gravy and biscuits for breakfast. They rose higher than any other recipe I've tried. They were tender and flaky. Pleasant tasting as well. I did cut the sugar in half though. This recipe is a keeper!
09/05/2009
Very good, tender and delicate. These had the right "texture" I was looking for -- exceptionally tender and fluffy, but they didn't raise terribly much. I used all fresh ingred and even using the freezer tip suggested, but the remained fairly flat. I attribute this to perhaps patting them out too thin and using a larger biscuit cutter, but my intent had been to make sausage sandwiches for breakfast. For this they were delicious and tender and the flat size was good, but they were not quite "hand-hold" ready for long -- they crumbled. I'm still looking for a biscuit that is light and tender and puffs up high for a biscuit as good as the kind sold in "the arches." I hate that I like those biscuits!!!
06/11/2009
If you forget the BP, these biscuits still have great flavor, and are good with a great vegetable soup. It helps if your husband really loves you alot! These are really good when you make them correctly!
We aren't the only ones with a test kitchen staff.....Kudos to yours! Irene at KAF
04/30/2009
I baked these biscuits today, and they are superb. The recipe is so easy and foolproof. I used cake flour because I had exactly the amount required left in a container. The biscuits were almost too tender to handle, but delicious. Next time I'll use a-p flour, as called for. My husband was very pleased with them, as well. Can't wait to try them on my biscuit-and-gravy-loving son, when we visit next week. I intend to keep the dry ingredients pre-mixed, so that the process goes even faster, and I can bake biscuits in batches of desired number.
04/17/2009
The best biscuits I've ever made, and I'm old! So easy to make, and very buttery, light, pretty, and delicious. My husband loved them. Great warmed up later, too!
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