Recipe by Susan Dillard
I got this recipe from Bon Appetit Magazine in 1979, and have been making them ever since. They are the easiest biscuits to make and turn out perfectly every time. Bonus, there's no messy shortening to mess with!
Top Review by HisPixie
Wonderful! I made one change and one unintentional (insignificant) change. To "soften" the biscuit, I used 1-1/4 cups cake flour and 3/4 cup all-purpose flour in place of 2 cups all-purpose flour. I accidentally used heavy cream versus whipping cream, but really there's not much difference. I loved them! They didn't rise terribly high but that could be my fault as I placed them touching as that's how I usually make biscuits. *definitely* on the re-make list!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 3⁄4-1 cup whipping cream
- melted butter
Directions See How It's Made
- Preheat oven to 425 degrees.
- Butter baking sheet or square baking pan.
- Sift first 4 ingredients into large bowl.
- Fold in enough cream to make soft dough that can be handled easily.
- Turn out onto floured board and knead about 1 minute.
- Pat to 1/2- 3/4 inch thickness.
- Cut into rounds or squares, dip in melted butter and place on baking sheet (do not crowd; biscuits should not touch).
- Bake until golden, about 15- 18 minutes.
- Serve hot.