Photo: Real Biscuits from Scratch Recipe
Ingredients
- 1 1/4 cups self-rising flour
- 3/4 cup cake flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 4 tablespoons cold unsalted butter, plus 2 tablespoons melted butter
- 1 1/4 cups heavy cream
- 1/4 cup all-purpose flour
Directions
Preheat the oven to 475 degrees F.
Into a medium mixing bowl, sift the self-rising flour, cake flour, baking powder, baking soda, salt and sugar. Using your fingers or a pastry cutter, work the butter into the flour until there are no butter pieces larger than a pea. Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough. Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter. Using a 3-inch round cutter dusted in flour, cut the dough into circles. Be sure to press straight and downward when cutting the dough -- a twisting motion will prevent the dough from rising. You will need to reform the scraps of dough in order to have 8 biscuits. Do this by pushing the scrap pieces together and press to reform into a 1/2-inch thick disk. Place the biscuits on a small sheet pan and brush the tops with the melted butter. Bake in the oven for 10 to 12 minutes, or until golden brown. Allow to cool briefly and serve while still warm.
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By mwhenuppahill_1...
saint paul, MN
on November 08, 2012
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Great! Only change I made was to add only 1 cup of liquid, as suggested by another reviewer, so they weren't too sticky to roll out. Don't be afraid to pat them into a square and make nine square biscuits, no cutters and no pressing scraps together!
By Italiano Nella ...
on January 20, 2009
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I have made this great recipe many times. I found that using only 1 cup of heavy cream works into the flour much better, otherwise, the dough becomes too moist which then requires more flour and the risk of a tougher biscuit. Also, forming
a 3/4-inch disk instead 1/2-inch provides for a higher and tender biscuit.
A simple trick to eliminate using a round cutter and to avoid twisting motions while cutting which would prevent the dough from rising (refer to recipe is to form the dough into a
3/4-inch SQUARE and use a pastry bench scraper or wide knife to cut the biscuits into square shapes. This involves less handling of the dough which is a plus.
Start checking biscuits at 9 minutes especially if your oven has been preheating longer than needed.
By tlcochran_7870251
Frisco, TX
on March 13, 2008
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This is probably the best recipe I have found for fluffy "from scratch" biscuits. The only reason why this gets 4 stars instead of five is because for me, there is something just a little off somewhere between the sugar, salt, and baking soda flavor. Otherwise, they are great.
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