How to Make Biscuits
Simple biscuits made with all-purpose flour, baking powder, salt, sugar, and heavy cream.
Servings: 12 biscuits
Ingredients
Ingredients
- 3 cupsall-purpose flour 15 ounces
- 1 tablespoongranulated sugar
- 1 tablespoonbaking powder
- 3/4 teaspoonSalt
- 2 1/4 cupsheavy creamplus more as needed
Instructions
Instructions
- Adjust oven rack to the upper-middle position and heat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, and 3/4 teaspoon salt.
- Pour 2 1/4 cups heavy cream into the dry ingredients and stir with a spoon or rubber spatula until the mixture just comes together, about 30 seconds. The dough should be moist but not overly wet.
- Lightly flour a work surface. Turn the dough out onto the floured surface and gently gather it into a ball.
- Knead the dough briefly (about 30 seconds) by folding it over onto itself 4–6 times until it becomes smoother and holds together. If the dough is too crumbly, add 1 teaspoon additional heavy cream at a time and knead again until smooth.
- Pat or roll the dough into a 3/4-inch-thick round. Do not overwork the dough.
- Dip a 2 1/2-inch round biscuit cutter in flour, then press straight down into the dough to cut biscuits. Do not twist the cutter. Recombine scraps, gently reshape, and cut more biscuits as needed to yield 12 total.
- Place the biscuit rounds on the prepared baking sheet (they can be placed close together or slightly apart). If desired, wrap the baking sheet tightly with plastic wrap and refrigerate for up to 2 hours before baking.
- Bake the biscuits in the preheated oven until golden brown, about 15 minutes, rotating the baking sheet halfway through baking.
- Transfer the biscuits to a wire rack and let cool for 5 minutes before serving.
Equipment
- Oven
- Rimmed baking sheet
- Parchment Paper
- Large Bowl
- Spoon or rubber spatula
- work surface
- biscuit cutter
- Wire Rack
Notes
Baking powder:Homemade Biscuits need baking powder (or some sort of leavening agent) in order to rise. If you’ve tried baking biscuits or homemade bread and have not been very happy with the outcome, it may be because your baking powder is past its prime. The shelf life is between 6 months to a year, and it should be stored in a cool dry place. To test your baking powder, add about 1 tablespoon to a small bowl, then pour on boiling water. If the baking powder bubbles, it’s still activated. Otherwise, it’s time to invest in a new jar.
Yield:This recipe makes 12 flaky, fluffy homemade biscuits.
Storage:Store homemade biscuits in an air-tight container at room temperature for up to 1 week.
Make ahead:Complete step 3, then place the biscuits on a baking sheet. Wrap in plastic wrap and refrigerate for up to 2 hours.
Freezer:Freeze the biscuit dough raw after slicing and completing step 3 in the recipe. Plan ahead when you’re ready to bake; you’ll just need to thaw them overnight in the refrigerator before moving on to step 4.
Bonus biscuit intel:To shave off 5 minutes and 2 more ingredients, head over to my recipe for3-Ingredient Homemade Biscuits, which calls for self-rising flour, cold butter, and milk.
Shine on:If you prefer your biscuits bakery-like sheen, coat them in an egg wash prior to baking. Whisk together 1 egg yolk and a splash of cream, then brush this mixture on top of the raw biscuits.
Serve it:Once baked, slice these biscuits in half and serve them in sweet (Strawberry Shortcake) or savory (Biscuits and Gravy) dishes, or as a side dish with brunch (slathered withOrange Marmalade) or dinner (I adore them alongside a cozy bowl ofBeef Stew).
Yield:This recipe makes 12 flaky, fluffy homemade biscuits.
Storage:Store homemade biscuits in an air-tight container at room temperature for up to 1 week.
Make ahead:Complete step 3, then place the biscuits on a baking sheet. Wrap in plastic wrap and refrigerate for up to 2 hours.
Freezer:Freeze the biscuit dough raw after slicing and completing step 3 in the recipe. Plan ahead when you’re ready to bake; you’ll just need to thaw them overnight in the refrigerator before moving on to step 4.
Bonus biscuit intel:To shave off 5 minutes and 2 more ingredients, head over to my recipe for3-Ingredient Homemade Biscuits, which calls for self-rising flour, cold butter, and milk.
Shine on:If you prefer your biscuits bakery-like sheen, coat them in an egg wash prior to baking. Whisk together 1 egg yolk and a splash of cream, then brush this mixture on top of the raw biscuits.
Serve it:Once baked, slice these biscuits in half and serve them in sweet (Strawberry Shortcake) or savory (Biscuits and Gravy) dishes, or as a side dish with brunch (slathered withOrange Marmalade) or dinner (I adore them alongside a cozy bowl ofBeef Stew).