Best Biscuits
Soft, flaky biscuits with a hint of sweetness and buttery richness, perfect for breakfast, brunch, or alongside hearty meals, appealing to both casual diners and baking enthusiasts.
Ingredients
Instructions
- Put flour, baking powder, and sugar into a mixing bowl.
- Stir with a fork to combine.
- Slowly add 1 to 1 1/2 cups of heavy cream, stirring constantly, just until the dough comes together.
- Place dough on a floured board and knead for 1 minute.
- Pat the dough flat to 3/4-inch to 1-inch thickness.
- Cut out biscuits using a 2-inch round cookie cutter or drinking glass.
- Brush both sides of the biscuits with melted butter.
- Place the buttered biscuits 1 inch apart on an ungreased cookie sheet.
- Bake in a preheated 425°F oven for 15 to 18 minutes until browned.
Tips & Substitutions
For extra flaky biscuits, try using cold heavy cream instead of room temperature. You can substitute half of the heavy cream with buttermilk for a tangy flavor. If you prefer, swap out the all-purpose flour with a gluten-free blend for a gluten-free version. Be careful not to over-knead the dough, as this can make the biscuits tough. For a sweeter touch, consider adding a teaspoon of vanilla extract.
Serving Suggestions
These biscuits are perfect served warm with a pat of butter and a drizzle of honey. They pair beautifully with jam or gravy for a hearty breakfast. Serve alongside a fresh salad or as a side with soups and stews. For a delightful brunch, consider pairing them with a fruit dish like Blushing Apple Upside-Down Cake or a savory option like 2-2-2 Casserole.
Storage & Reheating
To store leftover biscuits, wrap them in aluminum foil or place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze the biscuits in a resealable bag for up to 3 months. To reheat, bake them in a preheated oven at 350°F for about 10 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Best Biscuits contains roughly 151 calories, with 1g protein, 4g carbohydrates, and 15g fat. It is a good source of calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Just wrap it tightly in plastic wrap. When you're ready to bake, let it sit at room temperature for about 15 minutes before cutting out the biscuits.
What can I do if my biscuits are too dry?
If your biscuits turn out dry, you may have added too much flour or not enough cream. To fix this, you can brush them with melted butter or a mixture of cream and milk right before serving to add moisture. Next time, measure the flour carefully and consider using the fluff-and-level method.
How can I adjust the recipe for a smaller batch?
To make a smaller batch, you can simply halve the ingredients. This will yield about 6-8 biscuits, depending on how thick you roll the dough. Remember to adjust the baking time slightly, checking for doneness a couple of minutes earlier than the original recipe suggests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).