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“This recipe is from Scott Peacock, southern food expert and award-winning chef at the Watershed reataurant in Decatur, Georgia. The recipe was printed in the March 2008 issue of Bon Appetit.Chef Peacock's advice on making biscuits is to knead the dough briefly until it comes together, but don't work it too much. Also, don't twist the biscuit cutter, as the twisting motion seals the edge of the dough, which can prevent the biscuit from rising completely. ( I didn't know that! :) )”
20 biscuits

Ingredients Nutrition


  1. Position one rack in top third and 1 rack in bottom third of oven and preheat to 450 degrees.
  2. Combine 4 1/2 cups flour, baking soda and salt in large bowl; whisk to blend.
  3. Add butter cubes and rub in with fingertips until mixture resembles coarse meal.
  4. Add cream and half and half and stir just until mixture is moistened and begins to clump together.
  5. Turn dough out onto a floured work surface.
  6. Knead gently just until dough holds together, adding more flour by tablespoonfuls if dough is very sticky,about 6 turns.
  7. Roll out dough to 1/2 inch-thickness.
  8. Using tines of a fork dipped into flour, pierce dough all the way through at 1/2 inch intervals.
  9. Using a 2 3/4 to 3-inch biscuit or cookie cutter dipped in flour, cut out dough rounds. Transfer dough rounds to 2 ungreased rimmed baking sheets, spacing 1 inch apart.
  10. Bake biscuits until light golden brown and tester inserted into centers comes out clean, rotating baking sheets halfway through baking ( 7 minutes), about 14 minutes total baking time.
  11. Transfer biscuits to cooling racks and cool slightly.Biscuits will be best if prepared not more than 4 hours ahead of time. Place biscuits on ungreased baking sheet and rewarm in a 375 degree oven for about 5 minutes before serving.

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