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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - Self-Rising Flour, Plus some extra flour for kneading
  • 2 cups - HEAVY cream, You won't quite use all this cream, but good to have 2 cups
  • 2 tablespoons - Butter
  • 1 pinchs - Salt
  • Directions:

    Biscuits -
    1) preheat over to 400 degrees
    2) put a couple of tablespoons of butter on a baking sheet or big cast iron skillet and toss in the over while pre-heating for a minute or two to melt (but do not burn your butter), pull out your baking sheet
    3) put your 2 cups self-rising flour in a good sized mixing bowl and toss in a couple of pinches of salt.
    4) now, gradually bit by bit add your heavy cream to the flour -- I usually do this in four to five bits with a few stirs between additions of the cream. you are looking for the right consistency here and its a bit unscientific. I always use at least 1.5 cups of heavy cream, but never more than 2 cups. you want your dough to be a bit gooey and sticky, but not wet and runny.
    5) spread about a half-cup of additional flour on a countertop or large cutting board, and toss a couple of tablespoons on top of your gooey dough ball that is in the mixing bowl, and cover your hands with flour -- it will be messy for a minute.
    6) using your floured hands, grab the dough ball out of the mixing bowl and put it on the floured countertop and then knead it six to eight times (press out to flatten, fold, press out, fold, press out again, add a little more dry flour as you go so it becomes not sticky). do not over-knead, just 5-6 times doing this.
    7) roll it out with rolling pin to about 3/4" inch thickness.
    8) get a biscuit cutter, or just use an old empty soup can and cut your biscuits out, putting them on the baking sheet as you go. Note: when you cut them out, do not twist or turn the biscuit cutter or soup can, just down then up. if you twist it, your biscuits won't rise as well.
    9) take the scrap dough, knead it one time, roll it out, and cut more biscuits until minimal scraps remain.
    10) toss in oven for 12-15 minutes keeping an eye on them.
    11) pull them out and enjoy how you like them. whole process from cupboard to mouth can be done in 30-35 minutes once you are familiar with it.

    Brief Description

    I grew up with fresh homemade buttermilk biscuits, usually with country ham or gravy, but always had biscuits. They are not the best thing for you, but they are so comforting and give your kitchen a very inviting smell, and they are fun for kids to cut out. They can take too long to make if you do everything the old-fashioned way so I have searched for an easier path to the same goodness. This recipe is designed to make homemade biscuits really pretty easy. I discovered it a few years ago and have adjusted a bit through time.

    - Steve Trundle

    Main Ingredient:

    Self-Rising Flour

    Category:  Breakfast

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 15 min

    Posted By:


    Posted On:

    April 5, 2021

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