Biscuits, King Arthur Flour Never-Fail

By MarieR

Adapted slightly from PJ Hamel of King Arthur Flour
Makes 12 biscuits

Ingredients

• Hands-on time: 5 mins. to 10 mins.
• Baking time: 10 mins. to 10 mins.
• Total time: 15 mins. to 20 mins.
• Yield: 12 biscuits
• 6 oz. (1 1/2 cups) self-rising flour
• 1/8 to 1/4 tsp. salt (optional; for a saltier biscuit)
• 6 oz (3/4 cup) heavy whipping cream

Details

Servings 1
Adapted from digital.olivesoftware.com

Preparation

Step 1

Heat the oven to 450 degrees, 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.

Scoop 1-ounce balls of dough onto a parchment-lined baking sheet, leaving a couple of inches between them. A tablespoon cookie scoop works well here. Alternately, pat the dough 3/4 inch thick and cut biscuits with a cutter, if desired. (At this point the biscuits can be frozen and baked straight from the freezer.)

Brush the tops of the biscuits with cream, milk, or water.

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 warm or at room temperature; to store, wrap well in plastic wrap and leave at room temperature. To keep them longer, store in the freezer.