Easiest-Ever Biscuits
By Andrea GearyPublished on November 18, 2018
Time
40 minutes
Yield
serves 10
Featured Comment
“These came out so good and took virtually no effort to make.” —Joann K.
Ingredients
Before You Begin
These biscuits come together very quickly, so in the interest of efficiency, start heating your oven before gathering your ingredients. We like these biscuits brushed with a bit of melted butter, but you can skip that step if you're serving the biscuits with a rich accompaniment such as sausage gravy.
Make Ahead: See make-ahead instructions in step 4.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. In medium bowl, whisk together 3 cups (15 ounces) all-purpose flour, 4 teaspoons sugar, 1 tablespoon baking powder, ¼ teaspoon baking soda, and 1¼ teaspoons table salt.
- Microwave 2 cups heavy cream until just warmed to body temperature (95 to 100 degrees), 60 to 90 seconds, stirring halfway through microwaving. Stir cream into flour mixture until soft, uniform dough forms.
- Spray ⅓-cup dry measuring cup with vegetable oil spray. Drop level scoops of batter 2 inches apart on prepared sheet (biscuits should measure about 2½ inches wide and 1¼ inches tall). Respray measuring cup after every 3 or 4 scoops. If portions are misshapen, use your fingertips to gently reshape dough into level cylinders.
- Bake until tops are light golden brown, 10 to 12 minutes, rotating sheet halfway through baking. Brush hot biscuits with 2 tablespoons melted unsalted butter, if using. Serve warm.
Make Ahead: Biscuits can be stored in zipper-lock bag at room temperature for up to 24 hours. Reheat biscuits in 300-degree oven for 10 minutes.
Time
40 minutesYield
serves 10Featured Comment
“These came out so good and took virtually no effort to make.” —Joann K.Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We wanted to combine the ease of cream biscuits (which eliminate the step of cutting cold fat into dry ingredients) with the ease of drop biscuits (which skip the rolling and cutting) to create the easiest biscuits ever. But the most obvious solution—increasing the amount of cream in a cream biscuit recipe until the dough had a droppable consistency—produced biscuits that spread too much and were greasy. Instead of increasing the amount of cream, we found a way to increase its fluidity: We heated it to between 95 and 100 degrees, which melted the solid particles of butterfat dispersed throughout. This made a dough that was moister and scoopable but that rose up instead of spreading out in the oven, producing biscuits that were appropriately rich and tender but not greasy.
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