Description
This classic biscuit recipe yields soft, flaky, and buttery biscuits that are perfect for breakfast or as a side with any meal. Using cold butter and heavy cream ensures a tender crumb and a beautiful rise. The biscuits come together quickly, especially with the help of a food processor, and bake to a golden perfection with a light crisp on the outside and a fluffy interior.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar (optional)
- 1 teaspoon salt
Wet Ingredients
- 6 tablespoons unsalted butter, cubed and chilled
- 1 cup + 2 tablespoons heavy cream (divided)
- Softened butter (to brush on top, optional)
Instructions
- Prepare Butter: Cut the unsalted butter into small cubes and place them in the freezer for about 15 minutes until they are very cold. This helps create the flaky texture in the biscuits.
- Preheat Oven: Preheat your oven to 400°F (204°C). Line a sheet pan with a silicone baking mat or parchment paper, avoiding foil which can affect baking.
- Mix Dry Ingredients: In a large food processor, add the all-purpose flour, baking powder, sugar (if using), and salt. Blend briefly to combine.
- Add Butter to Flour: Add the chilled cubed butter to the food processor and pulse 5 to 8 times at 1-second intervals until the mixture resembles pea-sized crumbs. Be careful not to over-process to maintain the right texture.
- Incorporate Cream: Pour 1 cup of heavy cream over the mixture and pulse about 8 more times at 1-second intervals until the dough just starts to come together but remains crumbly.
- Form Dough: Scrape the dough onto a clean working surface and knead gently a few times to bring it into a ball. Add a sprinkle of flour only if necessary to reduce stickiness but avoid over-flouring as it can dry the biscuits.
- Shape and Cut Biscuits: Press the dough into a 1-inch thick disc using your hands. Dip a 2-inch biscuit cutter in flour, then press straight down into the dough without twisting. Use a metal spatula to lift the biscuits carefully onto the prepared baking sheet. Reroll scraps and cut additional biscuits to yield about 14-15 biscuits.
- Chill and Brush: Arrange the biscuits close together, about 1/2 inch apart, to encourage upward rising. Brush the tops with the remaining 2 tablespoons of heavy cream. Refrigerate the biscuits for 20 minutes before baking.
- Bake: Bake in the preheated oven for 12 to 16 minutes until the biscuits are lightly browned on top and bottom. Remove from the oven and let sit for 10 minutes; the residual steam will finish cooking the interiors.
- Optional Finish: Brush the warm biscuits with softened butter if desired. Serve warm, optionally split with butter, jam, or cream for a luxurious touch.
Notes
- Using very cold butter is crucial to achieving flaky biscuits.
- For larger biscuits, use a bigger cutter accordingly.
- If you don’t have a food processor, you can cut the butter into the dry ingredients using a pastry cutter or fork until pea-sized crumbs form, then stir in the cream.
- Chilling the dough before baking helps prevent spreading and encourages a better rise.
- Biscuits are best enjoyed fresh but can be reheated gently in the oven.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
