If you’re eating biscuits out of a can, this recipe is for you. Scratch biscuits are one of the easiest baked goods to pull off, and once you have this homemade, flaky, tender biscuit you’ll never be able to eat one out of a can again.
There are so many things you can do with a biscuit. Smother it in gravy, pour honey over it, make a breakfast sandwich, or, my favorite way, enjoy it with real butter and blackberry preserves.
I like square biscuits, but if you’re a purist feel free to make yours round. This recipe calls for two folds, which will give you four layers of flaky goodness. I also use heavy cream and sour cream instead of milk or buttermilk. It makes for a tender biscuit. The flour, heavy cream and sour cream are all organic, and the baking powder is aluminum free.
I hope you’ll give this recipe a try, and let us know what you think in the comments.
- 2 cups flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 stick (4 ounces) cubed, unsalted butter
- ¼ cup sour cream
- ½ cup heavy cream
- Mix flour, baking powder and salt
- Add cubed butter and combine with flour mixture until the butter is pea sized
- Add sour cream and heavy cream, stir to incorporate
- Form dough into a disk, wrap in plastic, and refrigerate for one hour
- Roll out dough to ½ inch thickness
- Fold in half, roll out to ½ inch thickness
- Fold in half one last time, rolling out to ½ inch thickness
- Cut into six pieces and place on parchment lined cookie sheet 1 inch apart
- Bake at 425 degrees Fahrenheit for 12 to 15 minutes, until tops are brown
- Serve warm