I love biscuits. Doesn’t everyone? Like many, though, I hadn’t had positive experiences making them. Well, this seriously easy recipe will completely erase all that.
All it takes is 3 ingredients and 20 minutes. Before you know it, you’ll have hot, flakey, delicious biscuits on the table.
Secret 1: The Flour
Initially, I thought using self-rising flour was the secret to the perfect biscuit. Probably because my first really successful biscuits were made with it. Then I began using organic flours and I couldn’t find an organic self-rising flour.
So, I did what anyone would do, and turned to Google. Through a little research, I was found that soft winter wheat is an ideal flour for biscuits. It has a low-protein and low-gluten formulation.
A search for organic soft winter wheat brought me to organic 00 flour. I already used that for pizza dough. After using it, it’s my favorite flour to use for biscuits.
Special flours aside, you can use all-purpose flour with the modifications below OR self-rising flour.
If you like making biscuits like I do, make your own self-rising flour to keep on hand. Combine 4 cups of flour, 2 Tablespoons of baking powder, and 1 1/2 Tablespoons of salt.
Secret 2: The Fat
Using cream provides a high concentration of fat and it’s easy to use. You could use a combination of butter and buttermilk. But, it requires more mixing. Pouring in cold cream is just easier.
For those missing the buttery flavor, brush on a little butter after baking. Or you can add a pat in the middle of the biscuit.
Secret 3: The Techniques
The first important technique is in the folding. The dough is patted out flat and it’s folded like a letter several times over.
The second technique to perfection is with the cutting. Press down and come straight up. NO twisting! That seals the edges and prevents them from rising. So, it’s straight down and up for the highest rise!
Now that you know the secrets of making perfect biscuits, let’s make some! These truly are the easiest ever.
Here’s The Recipe
Easiest Biscuits Ever
- 2 cups self-rising flour (see notes for other flours)
- 1 ½ cups heavy cream, straight from fridge
- 1 tsp fine salt
Add flour to a medium bowl. Pour in cream and stir with a heavy wooden spoon until mixed. Preheat oven to 475 degrees.
Dump bowl onto a counter and scrape out any remaining dough or flour. Pat into a rectangle about 2" thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times.
Cut biscuits with a 3" biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat process again.
Place biscuits on a cookie sheet about 2" apart. Bake for 12 minutes, until golden. Brush with butter. Serve warm.
You can use all-purpose flour in place of self-rising flour, with these additions:
2 cups of all-purpose flour, 1 Tbsp baking powder, 1/2 tsp fine salt. Mix well.
Beautiful biscuits in under 20 minutes!
These are seriously the best ever. Thankfully they’re easy to make, too!
Here’s a 2 minute video showing how to make them:
Have you made a recipe of mine? Well, share it! Tag @thefeatherednester in your photos to be featured on my social media.
Looking for the perfect soup recipe to go along with your biscuits? Here’s a few: