How to Make Biscuits
Flaky, tender homemade biscuits made quickly with just a few pantry ingredients.
Servings: 12 biscuits
Ingredients
- 3 cups all-purpose flour (about 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 the oven rack to the upper-middle position and preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Pour in the heavy cream and stir just until a shaggy dough forms, about 30 seconds. Do not overmix.
- Turn the dough out onto a lightly floured surface and gather it into a ball. Knead briefly until smooth, about 30 seconds. If the dough is too crumbly, add 1 teaspoon more heavy cream and knead again; repeat if necessary.
- Pat or roll the dough to about 3/4-inch thickness. Dip a 2 1/2-inch round biscuit cutter in flour and cut out biscuits, recombining scraps and repeating until you have 12 biscuits.
- Place the biscuit rounds on the prepared baking sheet. (If desired, wrap the sheet with biscuits in plastic wrap and refrigerate for up to 2 hours before baking.)
- Bake until the biscuits are golden brown, about 15 minutes, rotating the sheet halfway through baking.
- Transfer the biscuits to a wire rack and let cool for 5 minutes before serving.
Equipment
- rimmed baking sheet
- Parchment Paper
- large mixing bowl
- Measuring cups and spoons
- 2 1/2-inch round biscuit cutter
- rolling or work surface (lightly floured)
- Wire Rack
Notes
- Check baking powder freshness by adding 1 tbsp to boiling water—if it bubbles, it’s good.
- This recipe yields 12 flaky biscuits.
- You can refrigerate shaped biscuits on the sheet for up to 2 hours before baking.
- Freeze raw cut biscuits on a sheet, then store frozen; thaw overnight in the refrigerator before baking.
- For a shiny top, brush with an egg yolk mixed with a splash of cream before baking.