* Exported from MasterCook *
Biscuits, Never-fail
Recipe By : KingArthurFlour.com
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Hand Made Posted
Amount Measure Ingredient -- Preparation Method
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170 g Unbleached Self-Rising Flour -- (1 1/2C or 6 oz)
170 g heavy cream -- or whipping, Note*, (3/4 c or 6 oz)
1/8 teaspoon salt -- optional; for a saltier biscuit, (to 1/4 tsp)
The. Easiest. Biscuits. Ever. Simply mix equal parts (by weight)
self-rising flour and heavy cream; scoop biscuits onto a baking
sheet, and bake until golden and tender-yet-slightly-crisp. Oh, oh,
OH so good! Ultra-tender, super-rich, they're the fastest/easiest
biscuits you'll ever bake. And there are lots of ways to take them
from simple to sublime - find our favorite variations, from sweet
shortcakes to herb biscuits, in "tips," below.
Note* If the dough doesn't come together readily, dribble in an
additional 1 to 2 tablespoons cream, to make it totally cohesive.
PREP: 5 mins. to 10 mins.
BAKE: 10 mins.
TOTAL: 15 mins. to 20 mins.
Preheat the oven to 450F, with a rack in the top third.
Mix the flour and cream until smooth and cohesive.
Scoop 1-ounce balls of dough onto an ungreased or parchment-lined
baking sheet; a tablespoon cookie scoop works well here. Leave a
couple of inches between them. Not into scooping? Pat the dough 3/4"
thick and cut biscuits with a cutter instead, if desired.
Brush the tops of the biscuits with cream, milk, or water; this will
help them rise.
Bake the biscuits for 10 minutes, or until they're light golden brown
on top. Break one open - it should be baked all the way through.
Remove the biscuits from the oven, and serve warm, or at room
temperature. Store, well-wrapped, at room temperature for several
days; freeze for longer storage.
TIPS:
These biscuits are a blank palette, just waiting for you to stir your
favorite additions into the dough.
To make Self-Rising Cream Shortcakes: Add 2 tablespoons sugar and 1
tablespoon vanilla.
To make Never-Fail Biscuits with Herbs: Add 3 tablespoons fresh herbs.
To make Easy Bacon-Cheddar-Chive Biscuits: Add 1/2 cup chopped cooked
bacon, 3/4 cup chopped sharp cheese, and 3 teaspoons snipped chives.
To make Easy Pumpkin Pie Spice Biscuits: Add 2 tablespoons sugar and
1 1/2 teaspoons pumpkin pie spice.
To make Easy Sausage and Apple Breakfast Biscuits: Add 3/4 cup each
cooked, crumbled sausage and peeled, cored, diced apple; plus 1
teaspoon cinnamon.
For larger biscuits, simply scoop the dough into 1 1/2-ounce balls,
to make 8 biscuits; or 2-ounce balls, to make 6. Bake the larger
biscuits a minute or so longer, or until they're baked all the way through.
This recipe is ridiculously easy to scale up (or down). Simply use
equal amounts of flour and heavy cream, by weight; each biscuit uses
about 1 ounce of dough. So if you use, say, 4 ounces of flour and 4
ounces of cream, you'll make 8 biscuits. Or 12 ounces (3 cups) of
flour, 12 ounces (1 1/2 cups) of cream - 24 biscuits.
Feel free to stir the additions of your choice into the dough.
Berries, cheese cubes, crumbled bacon or diced ham, chopped
scallions, chocolate chips, dried fruit... use your imagination!
To make now, serve later, place shaped/unbaked biscuits close
together on a small baking sheet; place the sheet in the freezer, and
freeze until solid. Transfer the biscuits to an airtight container
(plastic bag, etc.) When you're ready to serve, there's no need to
thaw the biscuits; remove them from the freezer and bake as directed
above, adding a few minutes to the baking time.
Review: These are the best biscuits I've made!
Review: I followed the directions and suggestions, stumbling along
the way and while distracted on the telephone. I even had a bit too
much flour after mixing. I just scooped the extra flour out and
gently formed light balls by hand. They came out amazing.
Review: Love this recipe. I haven't tried it with just heavy cream
yet... but, I always make a double batch with 12oz flour, 1/2tsp
salt, 6oz half n half, & 6oz whole milk. Super easy, especially since
I then dump it in a 9x9 pan (I score 6-9 biscuits into it), & it
bakes up perfectly.
Review: These are scrumptious! I will never use another recipe. I
believe they truly are never fail!
Question: Excellent but if you only have regular KA flour, how much
baking soda would you have to add?
Response: If you don't have any of our Self-Rising Flour on hand,
that's OK! You can easily make a flour blend right at home that'll
mimic its self-rising properties. To do this, combine 2 1/4 teaspoons
of baking powder and a scant 1/2 teaspoon of salt with 1 1/2 cups
(180g) of all-purpose flour for this recipe. Keep in mind that
all-purpose flour has a higher protein content than Self-Rising
Flour, so your baked goods may be slightly less tender than they
otherwise would be. Feel encouraged to pick up a bag of our
Self-Rising Flour when possible in the future, as it still represents
the very best choice of flour in this recipe.
Review: I have made lots of biscuits over the years, using the usual
recipe with shortening or butter. I made these the other day and they
were as good as any biscuit I ever made. I keep a biscuit mix made up
of AP flour, salt, baking powder, and baking soda then I cut in fat
and mix with milk. But for these I used my mix and just mixed in the
heavy cream and wow. I knew I did good when I heard my wife yell out
" these are so light"!
Review: This is the 3rd time I've made these recently. They come
together with so little effort and so far no problems! I used whole
milk this time and didnt have any issues!
Review: I had to try this recipe!!! I was extremely skeptical!!! OMG!
Not only does it work, they are great!! Great in a pinch! Thank you KAF!!!!
Review: Dear King Arthur Flour, You all knocked it out of the park
with this biscuit recipe. Mine came out delicious. I put a little
sweet cream button on the top. The tops, sides & bottoms came out
flaky and browned beautifully; while the inside was moist and soft. I
shaped mine a little bigger for breakfast sandwiches and had to bake
them a little longer; but they were still perfect. I posted a "Tried
it" on Pinterest. I have already recommended it to my sister and girl
friend. Your Self-Rising Flour worked like a champ! Thank you so much.
Review: One more update for this wonderful recipe. Using the tip from
the bakers, I used this recipe to make the cream shortcakes. I added
chopped, dried cranberries to the flour, and wanted to put orange
zest in as well, but was out of oranges and orange oil. Then I
remembered the Fiori di Sicilia. It is a flavor combination of citrus
and vanilla. So I skipped the vanilla in the recipe, and just doubled
the amount of Fiori di Sicilia. The smell and taste was heavenly!
Review: Made these biscuits for the first time yesterday in
preparation for our son's visit. I added Cabot's Seriously Sharp
Cheddar (shredded), and fresh chives from the garden. I patted out
the dough and used a biscuit cutter. I brushed the tops with cream
and put a couple in the oven to test drive. They came out exactly
perfect, a little crispy on the outside, soft and fluffy on the
inside and oh so yummy. Of course I gilded the lily and added some
butter to the biscuit when I cut it open. I froze all the rest of the
biscuits on a baking sheet, and then once they were hard, I put them
down in a Food Saver bag and sealed them for longer storage. I will
be making these again.
S(Internet address):
"https://www.kingarthurflour.com/recipes/never-fail-biscuits-recipe";
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Per Serving (excluding unknown items): 99 Calories; 5g Fat (49.0%
calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary
Fiber; 19mg Cholesterol; 207mg Sodium. Exchanges: 1/2 Grain(Starch);
0 Non-Fat Milk; 1 Fat.
NOTES : 2019 - 0424