Biscuits

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KAF guaranteed, quick-n-easy
Recipe photo
Hands-on time:
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Total time:
Yield: 9 to 11 biscuits

Recipe photo

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.

Biscuits

star rating (117) rate this recipe »
KAF guaranteed, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 9 to 11 biscuits
Published: 01/01/2010

Ingredients

Main Ingredients

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.

Directions

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1) Whisk together the flour, cornstarch, salt, baking powder, and sugar. Stir in enough heavy cream to moisten the dough thoroughly. You'll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together easily, without dry bits falling off.

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.

3) Use a sharp 2 ¼" biscuit cutter to cut rounds. Place them on a lightly greased (or parchment-lined) baking sheet.

4) Brush the biscuits with butter, if desired, for extra flavor.

5) Place the pan in the freezer for 30 minutes. This will improve the biscuits' texture and rise.

6) Preheat the oven to 425°F while the biscuits are in the freezer.

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.

Nutrition information

Serving Size: 52g Servings Per Batch: 10 Amount Per Serving: Calories: 185 Calories from Fat: 92 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 this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 04/24/2015
  • from
  • star rating 04/15/2015
  • Marina from Mb
  • Awesome
  • star rating 03/14/2015
  • Janet from Windsor Mill, MD
  • This is the best biscuit recipe I have ever had and it is not that difficult to prepare. They, also, are the biggest home made biscuits I have ever had. They were so light and good. Will continue to make them.
  • star rating 02/22/2015
  • BW from Cincinnati
  • Great recipe! Tastes wonderfully tender & flaky.
  • star rating 11/11/2014
  • Barb from Rhode Island
  • So easy, and just incredibly moist and delicious! Love King Arthur flour, too, it has made such a difference in pie crusts, rolls, dumplings...
  • star rating 10/30/2014
  • MB from California
  • Any dish with cream must be good! I like to freeze these. Roll out and cut dough, freeze on parchment-lined half sheet, then transfer to freezer storage bag. When I want to bake, place on pan and into preheated oven, usually cook an extra few minutes. Thank you KAF.
  • star rating 08/31/2014
  • Dana from Israel
  • Lovely, tasty, easy biscuits. This is now my new go-to recipe. Thanks, KAF.
  • star rating 08/06/2014
  • Julie from Victoria, Canada
  • I am travelling in the Maritimes of Canada (and these folks know their biscuits!) and was looking for an easy biscuit recipe without a lot of different ingredients since I don't have access to cutters, pastry blenders etc. Not only was this the easiest biscuit recipe I've tried but the only one that I've made successfully. People raved about it and I think I converted one Bisquick mix user because it is so easy. Makes me feel good to have some in the freezer ready to go. Love your recipes, website and comments!
  • star rating 05/06/2014
  • Susan from Reidsville, NC
  • Great recipe. Turned out great at first attempt. Easy to make. Directions easy to follow.
  • star rating 01/05/2014
  • Pam from Kalamazoo, Mi
  • Easy and delicious
1 23456789101112  All  
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