Ryan's Rich Cream Biscuits

"This is from the R.S.V.P. section of a November 1987 issue of Bon Appetit. It was requested from Ryan's restaurant in San Francisco and is their most requested recipe. They suggest a number of uses for them, from mini-sandwiches (split and filled with ham) to strawberry shortcakes."
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Ready In:
40 biscuits




  • Preheat oven to 425 degrees.
  • Sift flour,sugar,baking powder, cream of tartar and salt into medium bowl.
  • Cut in butter until mixture resembles coarse meal.
  • Add cream and stir just incorporated.
  • Turn dough out onto lightly floured surface and knead 15 seconds.
  • Pat dough into 1/2-inch-thick round, using heel of hand.
  • Cut into rounds using a 1 1/2-inch biscuit cutter.
  • Pat scraps into disc and cut out additional rounds.
  • Arrange biscuits on 2 large baking sheets spacing 1 inch apart.
  • Bake until biscuits have risen and tops are golden brown, about 15 minutes.
  • Transfer to racks; cool slightly.
  • Serve hot or at room temperature.

Questions & Replies

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  1. This recipe is as good as it gets for biscuits. I've been using this recipe for years, we call them "Oooey Goods" in my family because you can't help but say that on your first bite every time. We use a regular biscuit cutter instead of the tiny one they call for, so I would double the recipe if you're making it for more than a few people, because it doesn't make it a lot.
  2. Wow...incredible biscuits. They are flaky, tender, buttery and melt in your mouth delicious. A keeper. Thanks Leslie.
  3. Oh boy! I cut this recipe out of that old Bon Appetit, and it was my go to recipe for biscuits. I lost it about five years ago, and have never been able to find one like it since. I just thought I'd try one more time tonight, and received the best Christmas gift ever when this popped right up. I grew up in Texas where there were plenty of good biscuits, but I tried this one and never went back. I like to use a 1-1/2" biscuit cutter, because it makes them look as special as they taste. You just MUST try these. Thank you, Leslie & RecipeZaar!



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