easiest biscuits ever

Easiest Biscuits Ever

How long has it been since you had a homemade biscuit? Maybe your grandmother made ’em and served them with honey butter or jam? Now you can make ’em too, and they’re EASY! Really and truly, they’re not hard at all: and they’re quick, too.

Easiest Biscuits Ever makes 12 biscuits

  • 2 cups self-rising flour plus a bit more for shaping  (see note below)
  • 1 cup heavy (whipping) cream or a bit more

Heat oven to 450˚F.

Put self-rising flour in a bowl, and stir it with a fork to break up any clumps.  Stir in the heavy cream, and gently mix just until it’s all moistened and the dough begins to pull away from the sides of the bowl. If there are still streaks of flour, add in just a bit more cream. If the dough is too wet, use a little more of the SR flour when shaping. You want a shaggy wettish dough.

Sprinkle your counter or a cutting board with a little more of the flour, and flour your hands, too. Turn out the dough, fold it in half, and then pat it into a blob about 1/2″ thick. Check the texture – is it still wet and sticky? If it is, use a bit more flour and fold and pat out again.

Finally, pat out and shape for biscuits: 1/2″ thick for ordinary biscuits, 3/4″ thick for tall ones. Cut with a biscuit cutter or do what I do – pat it into a rectangle and just cut into squares with a sharp knife. Don’t twist, cut straight down, so the biscuits will rise higher.

Put the biscuits on an ungreased pan or baking sheet. Bake on the top rack of the oven 10-14 minutes, until light golden brown. If you like, brush the tops with melted butter when you pull them out of the oven.

NOTE: If you don’t have self-rising flour: do the same thing, but use 2 c all-purpose flour, 2 1/2 tsp baking powder, 3/4 tsp salt, and plan on just a bit more than 1 cup of the heavy cream.