This show-stopping Biscuit Recipe is ridiculously simple to make and requires only five ingredients -- most of which are pantry staples! Whip up a batch of these buttery biscuits to serve alongside a hearty dinner or enjoy them with butter, jam, and whipped cream for a sweet treat!
PREP: Preheat oven to 400 degrees F (204 degrees C). Line a sheet pan with a Silpat liner or parchment paper (not foil). Cut butter into small cubes and then put in the freezer to get as cold as possible-- ideally about 15 minutes.
USE A FOOD PROCESSOR (EASY!): Add flour, baking powder, sugar, salt, and cubed butter from freezer into a large food processor. Pulse (don't puree) 5-8 times at 1-second intervals. Then check; the butter should be in pea-sized crumbs. (Pulse another couple of seconds if not.) Pour 1 cup heavy cream over everything. Pulse again just until the cream is incorporated, about 8 more 1-second intervals; don't over-pulse. The dough should still be crumbly when you're done pulsing. Use a spatula to scrape everything out of the food processor onto a clean working surface. Knead just a few times to bring the dough into one ball (the less kneading, the better). If needed, you can add a sprinkle of flour, but avoid adding too much -- you'll end up with drier biscuits.
CUT OUT BISCUITS: Use your hands to press the dough into a 1-inch thick disc. Grab a 2-inch biscuit cutter (See Note 2 for bigger biscuits) and first press into flour, then press directly straight down into dough (don't wiggle or shimmy the cutter into the dough). Use a metal spatula to scrape the cut biscuit onto the prepared baking sheet (avoid touching the biscuit with your hands). Repeat until you've cut as many as possible then re-roll scraps, flatten, and cut out a couple more. I typically get 14 or 15. See Note 3 if you don't have a food processor!
BAKE: Set biscuits close together on sheet pan, only about 1/2-inch apart. (Rising close together helps them rise straight up.) Brush the tops with the remaining 2 tablespoons of heavy cream. Refrigerate for 20 minutes. Bake for 12-16 minutes or until lightly browned on the bottom and tops. Remove and let stand for 10 minutes. (The steam will finish cooking the interior.) Out of the oven, brush on some softened butter with a pastry brush if desired. Serve warm, split in half with butter and jam, or even some cream if you're feeling fancy!
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Notes
Note 1: Heavy cream: We love what the cream does for the texture and flavor of the biscuits, but if you prefer to use regular milk, that works as well. Replace the 1 cup heavy cream with 3/4 cup whole milk or low-fat buttermilk.Note 2: Bigger biscuits: For larger biscuits, use a 2-3/4-inch biscuit cutter. I typically get 6-7 biscuits. Bake for 17-22 minutes.Note 3: Alternative preparation method: To use a pastry blender or two table knives, combine the flour, baking powder, sugar, and salt in a large bowl and mix to combine. Remove the frozen, cubed butter from the freezer and put right on top the dry ingredients. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Make a well in the center of this bowl. Pour the heavy cream, straight from the fridge, into the well. Use a wooden spoon to gently stir until combined. Do not over-mix or overwork this dough. Transfer the dough to a lightly floured surface and use your hands to gently work the dough together. (If it's too sticky, add a little more flour, but avoid adding too much more flour, or you'll get dense/drier biscuits). Once the ingredients have formed a ball, fold the dough in half over itself. Gently flatten the dough to a wide rectangle (flatten using hands, not a rolling pin). Rotate the dough 90 degrees and fold in half again. Flatten with your hands again. Fold in half, flatten, rotate the dough. Repeat this process a total of 4-6 times, being careful to not overwork the dough or make it too warm. Finally, flatten the dough to 1-inch thick. Grab a 2-inch biscuit cutter and, first press into flour, then press directly straight down into dough (don't wiggle the cutter). Use a metal spatula to scrape the cut biscuit onto the prepared baking sheet (avoid touching the biscuit with your hands). Repeat until you've cut out as many as possible then re-roll scraps, flatten, and cut out a couple more. I typically get 14 or 15.