OK, I don’t usually make claims like this, but for me, I find this recipe to be the absolute easiest way to make the most delicious, flaky, light and lovely biscuits. Since biscuits aren’t in our normal “we’re trying to eat healthy” regimen, when we do decide to throw caution to the wind and have biscuits, they better be good, and quick, and easy. So tonight was the night. I had a container of cream in the fridge that needed to be used, like now, as the “best by” date was tomorrow. I didn’t want to waste it, so I was forced, yes forced, to make my favorite cream biscuits. And I must say no one complained.
What I love about this recipe is the fact that you don’t have to cut in any butter or shortening. which is one of the aspects of most biscuit recipes that take the most time. In fact, there’s no butter in the actually dough. Nope, heavy cream does all the heavy lifting in this recipe. However, dipping the unbaked biscuit pieces into melted butter gives these little gems all the buttery flavor we love.
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Best and Easiest Biscuits Ever
Description
These super quick and easy biscuits are also our favorites. The only trick is to make sure you get the dough to the right consistency… not too dry, not too wet. But it’s a simple recipe. Just go easy on the amount of cream, and add it just a little bit at a time until the dough holds together.
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 cup to 1 1/2 cups heavy cream
- 1/3 cup butter, melted
Instructions
- Preheat the oven to 425 degrees F.
- Combine flour, baking powder, salt and sugar in a medium sized mixing bowl and whisk to blend dry ingredients.
- While stirring, slowly add 1 cup of the cream to the dry mixture. Try to gather the dough in a ball, and if it is too dry, then slowly add enough additional cream to make the dough just hold together in a ball. You don’t want it so wet that it seems sticky or goopy, so add cream very slowly, stirring and tossing the dough all the while, until it holds together.
- Turn the dough out onto a lightly floured board and gently knead for about a minute or until it is holding together and springing back when poked. Don’t over-knead.
- Form the dough into a square and pat it down until it is about 1/2 inch thick. Cut into 12 pieces.
- Dip each piece of dough into the melted butter so that all surfaces are coated in butter, and place on ungreased baking sheet, about 2 inches apart.
- Bake at 425 degrees for about 14 to 16 minutes or until golden brown and risen. Allow to cool slightly before serving.
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