Stuff You Need
- 3 cups (15 ounces / 425 grams) all-purpose flour
- 4 teaspoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1¼ teaspoons table salt
- 2 cups heavy cream
- 2 tablespoons unsalted butter, melted (optional)
Stuff to Know Before Baking
These biscuits come together quickly, so for efficiency, preheat your oven before gathering your ingredients.
Brushing them with melted butter adds a nice touch, but you can skip it if serving with a rich dish.
Prepare the Dough
Position the oven rack in the upper-middle slot and preheat to 450°F. Line a rimmed baking sheet with parchment paper.
In a medium bowl, whisk together the dry ingredients.
Microwave the cream until just warmed to body temperature (95–100°F), about 60 to 90 seconds, stirring once. Stir into the flour mixture until a soft, uniform dough forms.
Portion the Biscuits
Lightly coat a ⅓-cup measuring cup with oil spray. Scoop level portions of dough onto the prepared sheet, spacing about 2 inches apart.
Respray the cup every 3 to 4 scoops. If needed, gently reshape into uniform rounds by hand.
Bake and Serve
Bake until lightly golden on top, 10 to 12 minutes, rotating the sheet halfway through.
If desired, brush with melted butter while hot. Serve warm.
For storage, keep in a sealed bag at room temperature up to 24 hours; reheat in a 300°F oven for 10 minutes.
Easy Biscuits
Ingredients
- 3 cups 15 ounces / 425 grams all-purpose flour
- 4 teaspoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1¼ teaspoons table salt
- 2 cups heavy cream
- 2 tablespoons unsalted butter melted (optional)
Instructions
- Preheat oven to 450°F. Line a baking sheet.
- Whisk dry ingredients. Warm cream and stir into flour mixture to form dough.
- Scoop ⅓-cup portions onto sheet, spacing 2 inches apart.
- Bake 10 to 12 minutes, rotating halfway.
- Optional: Brush with melted butter. Serve warm or store for up to 24 hours.
