How to Make Biscuits
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5
How to Make Biscuits
Description
The How to Make Biscuits recipe involves mixing flour with sugar, baking powder, and salt, then incorporating heavy cream to form a soft dough. Brief kneading ensures smoothness, and the dough is rolled and cut into rounds, yielding a dozen biscuits. Baking at a high temperature creates a golden exterior while maintaining a tender crumb inside.
The texture is flaky and light, balancing the richness from the cream with a slight crust from the oven heat. These biscuits are adaptable to both sweet and savory serving contexts.
Serve them sliced and topped or accompanied by jams, marmalades, gravies, or stews. They are ideal fresh but can be stored in airtight containers at room temperature for up to a week.
The recipe includes tips for testing baking powder freshness to ensure proper rising, and notes on chilling dough sections before baking to maintain shape. Additionally, freezer storage of dough after cutting enables baking biscuits fresh when desired. To achieve a bakery-style sheen, applying an egg wash before baking is suggested.
Ingredients
- 3 cups all-purpose flour (15 ounces)
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 1/4 cups heavy cream plus more as needed
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
- Combine flour, sugar, baking powder, and salt in large bowl. Stir in cream until combined, about 30 seconds. Turn out dough onto lightly floured counter, gather into ball, and knead briefly until smooth, about 30 seconds. If dough is too crumbly, add an additional teaspoon of heavy cream to get smooth dough. Repeat if necessary.
- Shape dough into 3/4-inch-thick round. Dip 2 1/2-inch round biscuit cutter in flour and cut out biscuits, recombining scraps as needed to yield 12 biscuits. Place rounds on prepared baking sheet. (Baking sheet with biscuits can be wrapped in plastic wrap and refrigerated for up to 2 hours.)
- Bake until golden brown, about 15 minutes, rotating sheet halfway through baking. Transfer to wire rack and let cool for 5 minutes.
Notes
- Check your baking powder freshness by testing with boiling water; fresh powder will bubble vigorously.
- Cut and shape biscuits can be refrigerated up to 2 hours before baking to freeze the dough raw after slicing for longer storage.
- Store baked biscuits in an airtight container at room temperature for up to one week.
- For a glossy finish, brush biscuits with an egg yolk and cream wash before baking.
- This recipe yields 12 biscuits with a fluffy, flaky texture suitable for various meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12biscuits
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 272kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 61mg | 20% |
| Sodium | 269mg | 11% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 656IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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