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Biscuits

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ

Biscuits Recipe Biscuits Recipe

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.

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At a glance

Prep
Bake
Total
Yield
9 to 11 biscuits
Nutrition information

Ingredients

Choose your measure:

Instructions

  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.