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“This recipe is from Atlanta's own Flying Biscuit Cafe cookbook.”
READY IN:
30mins
YIELD:
8-10 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees. Line a baking sheet with parchment paper (not required, but makes clean-up easier.
  2. Mix all dry ingredients in a bowl.
  3. Cut in the softened butter until the butter is the size of small peas.
  4. Make a well in the flour mixture and pour in the cream.
  5. Mix until the dough comes together in a sticky ball.
  6. Turn out the dough on a floured surface and knead three times only.
  7. Roll out to 1" thickness (no thinner!) and cut out biscuits with a small can or biscuit cutter with a diameter of 2 1/2 to 3 inches. Cut the biscuits very close to each other, and re-roll the scraps only once.
  8. Place biscuits on the basking sheet. For a richer, sweeter biscuit, brush the biscuits with cream and sprinkle lightly with sugar.
  9. Bake for 20-23 minutes until biscuits are golden brown on top.

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