King Arthur Flour's Never-Fail Biscuits Recipe on Food52
Author Notes: How to turn 2 ingredients into perfect biscuits, in less time than it takes to drink your coffee.
Extra genius points: The formula is so simple, you'll probably never need to look it up again.
Serve them with butter and jam.
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.
Adapted slightly from PJ Hamel of King Arthur Flour.
Makes 12 biscuits
170 grams (1 1/2 cups) self-rising flour
1/4 to 1/8 teaspoons salt (optional; for a saltier biscuit)
170 grams (3/4 cup) heavy or whipping cream
Heat the oven to 230° C, 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/2 Tablespoons 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 2cm 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.