Butter My Biscuit!

I won't lie homemade breads, rolls, biscuits, etc., scare me. I always thought that they were super tough to make, well that is SO not the case. I had saved this biscuit recipe from The Little Kitchen That Could (Great blog, my favorite pulled pork comes from this blog too!) and it proved to be so fool proof. These biscuits were my main contribution to our Easter lunch meal at my parents house and they didn't disappoint. I also bet you have all these ingredients on hand! Enjoy!

The Best Biscuits via The Little Kitchen That Could

The Best Biscuits

Adapted from James Beard’s American Cookery via Smitten Kitchen

Recipe Notes

To make these especially quick in the morning, pre-measure all ingredients into a ziploc bag.  When ready to make, dump dry ingredients in a bowl and add the cream.  

Ingredients

3 tablespoons salted butter, melted
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
1 1/4 cups heavy cream

parchment paper

honey, jam or butter for serving (optional)

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter and set aside. In a large bowl, combing two cups flour, baking powder, salt and sugar. Fold in 1 1/4 cups cream. Mix until cream and dry ingredients are just combined.  If the dough is not soft or easily handled, fold in a little bit more cream.

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip entire biscuit into melted butter and arrange on the baking sheet about an inch apart. Bake until edges are golden brown, 12 to 15 minutes. 

To Freeze:  Freeze unbaked, un-dipped biscuits for up to one month.  When ready to bake, dip in melted butter and bake straight from frozen on a parchment paper lined baking sheet.  Add a few additional minutes for baking. 

Makes 10 to 12 biscuits.