Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups (170g) King Arthur Unbleached Self-Rising Flour
  • 3/4 cup (170g) heavy cream or whipping cream*
  • 1/8 to 1/4 teaspoon salt optional; for a saltier biscuit

Instruction

  • Preheat the oven to 450°F, with a rack in the top third., Mix the flour and cream until smooth and cohesive., For standard-sized biscuits, 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. For larger biscuits, simply scoop the dough into 1 1/2-ounce balls, to make 8 biscuits; or 2-ounce balls, to make 6., Brush the tops of the biscuits with cream, milk, or water; this will help them rise., Bake the biscuits for 10 minutes, until they're light golden brown on top. Bake larger biscuits a minute or so longer, or until they're baked all the way through; break one open to make sure., Remove the biscuits from the oven, and serve warm, or at room temperature. Store leftover Easy Drop Biscuits, well-wrapped, at room temperature for several days; freeze for longer storage.