I love biscuits. I love them plain with butter, covered in gravy, drizzled in honey and even dry with a coke first thing in the morning. Biscuits are life!
After years of trial and error I have finally perfected my biscuits and you don’t even need to roll them out and cut them if you don’t want. Allow me to explain.
I used to make biscuits by combining all of my dry ingredients, then grating cold butter and mixing it together until it loosely formed crumbs. Then add the wet ingredients, mix, dump on the counter, roll them out and cut them.
I’m not going to lie, they were good. Fluffy and the perfect vehicle for gobs of bright yellow Irish butter. Yum!
Then I had kids, and then another aaaand another. My joy at spending time in the kitchen baking, waned. It’s just not fun to bake anything when you have a screaming 2 year old velcroed to your leg. And as much as I enjoy cooking WITH my kids, biscuits are messy, it not like chopping veggies where everything can be quickly wiped up with a rag. Kids + flour = an extraordinary mess, every time.
Jeez lady, just buy a box of bisquick. Quick answer, noooo. I refuse. Long answer, I think I like playing with the dough, it’s like playdoh for adults except you get to eat it!
Alright let’s get started. First preheat your oven to 400 degrees.
Next get out your favorite baking dish. Mine is a 8×8 Pyrex dish but I’ve had the same luck with a non-stick pan or a baking stone and even just a cookie sheet. Here I’m using a cast iron skillet.
Drop a 1/4-1/2 stick of butter into the dish and stick it in the heating oven. Keep an eye on it. You want it melted to browned but not burnt. If you don’t like the flavor of browned butter take it out as soon as it’s melted.
In a bowl add your dry ingredients:
2 cups (11 ounces) all-purpose flour
1 1/2 tablespoon (.6 ounces) baking powder
1 teaspoon (.2 ounces) kosher salt
1 tablespoon (.5 ounces) granulated sugar
Give them a quick whisk. Either by hand or with your mixer. It doesn’t make a difference what you use. Then pour in 1 & 1/2 cups of heavy cream. Yeah, remember all that butter grating and water or milk measuring. It’s no longer necessary (can I get a woot woot!!)
Mix until just combined. The key to flakey, tender biscuits is to not release too much of the gluten in the flour. You don’t want it to be super stiff and elastic like bread dough, but almost crumbly. Not actually crumbly but close.
From here you can pinch the ball in half and then those balls in half and then half again for 8 large biscuits. Or you can toss some extra flour on the counter and roll it out to about 1/2 in thick and cut with anything circular shaped (I usually use a canning ring or a sippy cup, no joke)
Place them almost touching in your butter covered pan, the butter will give the bottoms a crispy, buttery crunch. It’s to die for!
Toss in the oven on the middle rack for 12-15 minutes depending on how brown you enjoy the tops.
Pull out and burn the heck out of your mouth in your rush to taste this perfection.