We can see why Dan from America’s Test Kitchen called these “Dream Biscuits.” A combination of cream biscuits and easy drop biscuits, this dough is moist and scoopable. Warm cream helps these biscuits rise instead of spread during baking which produces rich, tender, and delicious biscuits. The ingredients for these biscuits come together in minutes – a weeknight stable at our house. These Easiest-Ever Biscuits truly live up to their name!
Easiest-Ever Biscuits
Course: Baked Goods, SidesCuisine: AmericanDifficulty: EasyServings
10
servingsPrep time
10
minutesTotal time
40
minutesIngredients
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)
Directions
- 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 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 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
- Another easy and quick method is to use a 2″ cookie scoop to generously drop the biscuit dough on to your baking sheet. We didn’t spray the scooper.
