Oh, good morning.
You look like you could use a biscuit.
Not just any old biscuit... the best darn biscuit I have ever had.
Now I know it's only Tuesday, but lets start planning a weekend brunch, shall we?
Let me start by telling you these will take you maybe seven minutes longer than busting open one of the cans of biscuits from the grocery. Seven minutes of extra work for the most amazing homemade goodness you could imagine on a Saturday or Sunday morning.
Why wait? Let's make your Thursday one to remember.
I am pretty convinced cream is essential to the best baked goods. I had a hunch when these scones turned out so well and it was definitely confirmed with these biscuits. A little bit flaky, a little bit creamy... a little bit perfect.
My preferred way of eating... doused in honey.
From my little kitchen to yours... Enjoy.
The Best Biscuits
Recipe Notes
To make these especially quick in the morning, pre-measure all ingredients into a ziploc bag. When ready to make, dump dry ingredients in a bowl and add the cream.
Ingredients
3 tablespoons salted butter, melted
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
1 1/4 cups heavy cream
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
1 1/4 cups heavy cream
parchment paper
honey, jam or butter for serving (optional)
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter and set aside. In a large bowl, combing two cups flour, baking powder, salt and sugar. Fold in 1 1/4 cups cream. Mix until cream and dry ingredients are just combined. If the dough is not soft or easily handled, fold in a little bit more cream.
Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip entire biscuit into melted butter and arrange on the baking sheet about an inch apart. Bake until edges are golden brown, 12 to 15 minutes.
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter and set aside. In a large bowl, combing two cups flour, baking powder, salt and sugar. Fold in 1 1/4 cups cream. Mix until cream and dry ingredients are just combined. If the dough is not soft or easily handled, fold in a little bit more cream.
Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip entire biscuit into melted butter and arrange on the baking sheet about an inch apart. Bake until edges are golden brown, 12 to 15 minutes.
To Freeze: Freeze unbaked, un-dipped biscuits for up to one month. When ready to bake, dip in melted butter and bake straight from frozen on a parchment paper lined baking sheet. Add a few additional minutes for baking.
Makes 10 to 12 biscuits.
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