Best biscuit recipe?

Easiest Biscuit recipe EVER!

CREAM BISCUITS
Ingredients
245 grams White Lily Self Rising Flour
1 cup heavy cream

Directions
Gently mix ingredients until fully incorporated (less time mixing equals a more tender biscuit)
Roll dough out to about 1/2” then fold in half
Cut out biscuits
Bake 10 minutes at 500

My go to is Pioneer Buttermilk biscuit mix in the "red label" box. Mix with buttermilk. Roll out and cut with a big cup. Top with real melted butter and bake as directed. Been doin this over 20 years and never a let down.

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CREAM BISCUITS
Ingredients
245 grams White Lily Self Rising Flour
1 cup heavy cream

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these are what I typically make

just so easy

1 cup

i do them every saturday morning for my son
2 cups SR flour
1 cup buttermilk
1 stick of butter
2 teaspoons sugar
1 teaspoon salt

mix dry, add in butter and crumble into little pieces, then add buttermilk
- put some flour on counter and lay out dough. cut into balls with a plastic cup or something like that
- butter a cast iron skillet, place all around skillet and 1 in center.
top with melted butter Bake at 425 for about 16 minutes.
- Mine come out legit everytime. Make sure to use SR flour.

Recipe: St. Anselm’s Buttermilk Biscuits


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Directions
Preheat oven to 350 degrees.
In a large bowl, mix the dry ingredients and freeze for at least 1 hour. Mix in the butter and freeze for another 30 minutes. In the bowl of a stand mixer fitted with a dough hook and set at medium speed, add in the buttermilk and mix until incorporated.
Turn the dough onto a lightly floured work surface. Mold the dough into a 1-inch-thick rectangle. Fold in thirds and, using a rolling pin, flatten into another inch-thick rectangle. Repeat the folding and flattening three more times. Roll the dough to a half inch thick. Cut into 2½-inch squares. Freeze or, if making them to serve right away, place the biscuits on a parchment-lined baking sheet and bake for 11 minutes; rotate the pan and bake 11 minutes more. Brush the tops with melted butter and sprinkle with Maldon salt.
Makes 24 biscuits:

1 1/4 pounds unsalted butter, frozen and either grated or cut into small pieces
5 cups flour, plus more for dusting your work surface
2 tablespoons plus 2 teaspoons baking powder
1 tablespoon kosher salt
1 tablespoon sugar
2 cups buttermilk, kept very cold
1/4 pound butter, melted, for brushing
Maldon salt, as needed

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This is the recipe from the owner of Biscuits and Blues in Natchez. They are really good but you may have to make them a few times to work out any kinks....it’s better to weigh the flour instead of using measuring cups LINK
If you are going with a traditional biscuit, remember to bake them close together so they rise better. Also dredge them in melted butter before putting them in the pan and coat with butter again about a minute befor they come out of the oven.

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Regina Charboneau opened the original Biscuits and Blues in San Francisco before moving back to Natchez. She owns Twin Oaks and has a biscuit class daily. Actually several as they are only about an hour. If you are in Natchez I recommend taking an hour or so for the class. Pretty cool. Her son has the rum distillery and they had King’s tavern but I heard it’s closed. Not sure though.

John Folse has a pretty simple recipe that is great.