Easiest-Ever Biscuits
2020-06-02 15:01:19
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 cups (15 ounces) all-purpose flour
- 4 teaspoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 ¼ teaspoons table salt
- 2 cups heavy cream
- 2 tablespoons unsalted butter, melted (optional)
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 flour, sugar, baking powder, baking soda , and salt. Microwave 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 1/3-cup dry measuring cup wit h vegetable oil spray. Drop level scoops of batter 2 inches
- apart on prepared sheet (biscuits should measure about 2½ inches wide and 1 ¼ 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 melted butter, if using. Serve warm. (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.)
Notes
- Dough can be frozen and baked another day. (Thaw first.)
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