King Arthur Flour's Never-Fail Biscuits

By wing118677

Ingredients

• 6 ounces /170 grams (1 1/2 cups) self-rising flour
• 1/4 to 1/8 teaspoons salt (optional; for a saltier biscuit)
• 6 ounces /170 grams (3/4 cup) heavy or whipping cream

Details

Servings 12
Adapted from food52.com

Preparation

Step 1

Makes 12 biscuits

Heat the oven to 450° F, with a rack in the top third of the oven.

Mix the flour and salt together (if using), then add the cream until smooth and batter-like. If it's not coming together, you can use your hands to lightly knead and press it together in the bowl.

Bake the biscuits 10 minutes or so, or until they are light golden brown on top and baked all the way through. Break one open to make sure they're done!



Serve them with butter and jam. Or honey. Or dress them like a Mainer, as Hamel recommends: Split them and dribble with cream before topping with berries and whipped cream (Are you counting? That's 3 creams!). Or embed a sugar cube doused in orange juice in each biscuit before baking, a Southern trick for a sweet, melty core that Hamel also likes. Or add herbs or bacon or cheese.