Cream Biscuits

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Hot biscuits ready to enjoy.

I read on Serious Eats that good biscuits can be made with only two ingredients, and it is true.  For two people all you need is:

5 oz. self rising flour (I use King Arthur) – about 1 cup

5 oz. by weight of heavy cream

These two ingredients have all that you need, with the flour, baking powder, salt, liquid, and fat in two convenient packages.  The rest is technique, and that is what makes all the difference.

Preheat the oven to 450 degrees.

Keep the ingredients cold.  I store the flour in the refrigerator.

Combine the two ingredients in a bowl using a spatula, folding and pressing until it forms into a dough.  You want to hit the sweet spot where the dough has been handled enough to form a coherent dough, but not so much that it develops the gluten and becomes tough.

Knead very briefly on a floured pastry cloth, and form into a rectangle about 1/2 to 3/4 of an inch thick.  Using a bench knife, cut the dough into 4 rectangular pieces and place them separated by about an inch on a baking sheet lined with a silicon mat or baking parchment.



Bake the biscuits in the 450 degree oven until lightly golden in color, which should be in 10-12 minutes. Remove from the oven and serve while warm.


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