Recipe summary

Hands-on time:
10 mins. to 15 mins.
Baking time:
15 mins. to 18 mins.
Total time:
25 mins. to 33 mins.
Yield:
12 to 17 medium (2") biscuits
These tasty biscuits, ultra-tender thanks to the addition of both heavy cream and cheese, go together in a flash. Amazingly, they include just three ingredients: self-rising flour or baking mix, cream, and cheddar cheese. Once shaped, they can be baked immediately, or frozen for a later date. Easy, versatile, and delicious — that's a win, win, WIN!
Volume Ounces Grams

Directions

  1. 1) Preheat your oven to 425F, with a rack in the upper third.
  2. 2) To make the biscuits using a food processor: Cut the cheese into a few chunks. Place the cheese and flour into the work bowl of your food processor.
  3. 3) Process until the mixture is smooth; the cheese will be very finely chopped.
  4. 4) Add the cream, and pulse until the dough becomes cohesive. Transfer the dough to a lightly floured work surface.
  5. 5) To make the dough by hand: Grate or shred the cheese; you should have about 1 cup. Toss it together with the flour.
  6. 6) Add the cream, stirring to make a cohesive dough. Transfer the dough to a lightly floured work surface.
  7. 7) Pat the dough into a disc 3/4" to 1" thick; the thicker the disc, the taller the biscuits.
  8. 8) Use a 2" cutter (or the size of your choice) to cut rounds. Place the biscuits on an ungreased or parchment-lined baking sheet. Brush the tops of the biscuits with cream or milk, if desired; this will help brown their crust.
  9. 9) Bake the biscuits for 15 to 18 minutes, until they're golden brown. Remove them from the oven, and serve immediately.
  10. Yield: 12 to 17 medium (2") biscuits.

Tips from our bakers

  • To make soft-sided biscuits, place the biscuits close together on the baking sheet; their sides should be nearly touching. For biscuits with a crisp crust, space them 1" apart.
  • Can you make these biscuits with light cream, half & half, whole milk, reduced-fat milk, or skim milk? Absolutely; the lower down the fat scale you go, the less liquid you'll need to bring the dough together — and, of course, the less tender your biscuits will be.
  • For best cheese flavor, use a top-quality, extra-sharp cheddar. We like Cabot Extra Sharp or Seriously Sharp.
  • Why the wide range in yield? Dough patted 3/4" thick will yield about 16 to 17 biscuits; pat the dough 1" thick, you'll get about a dozen.
  • This recipe is easily scaled up or down, to make more or fewer biscuits. Just keep this formula in mind: equal parts flour and cream, by weight; and half as much cheese, again by weight.
  • This is a great recipe to shape and freeze ahead for a later date. Place the shaped biscuits on a baking sheet, and freeze. Once they're frozen, transfer them to a plastic bag and replace in the freezer. Bake frozen biscuits (no need to thaw) in a preheated 425F oven for about 25 minutes, until they're golden brown.
  • Don't have any self-rising flour on hand? Use 2 cups less 2 tablespoons all-purpose flour; and add 1 tablespoon baking powder, plus 1 teaspoon salt.