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Ryan's Rich Cream Biscuits

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“This is from the R.S.V.P. section of a November 1987 issue of Bon Appetit. It was requested from Ryan's restaurant in San Francisco and is their most requested recipe. They suggest a number of uses for them, from mini-sandwiches (split and filled with ham) to strawberry shortcakes.”
READY IN:
40mins
YIELD:
40 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Sift flour,sugar,baking powder, cream of tartar and salt into medium bowl.
  3. Cut in butter until mixture resembles coarse meal.
  4. Add cream and stir just incorporated.
  5. Turn dough out onto lightly floured surface and knead 15 seconds.
  6. Pat dough into 1/2-inch-thick round, using heel of hand.
  7. Cut into rounds using a 1 1/2-inch biscuit cutter.
  8. Pat scraps into disc and cut out additional rounds.
  9. Arrange biscuits on 2 large baking sheets spacing 1 inch apart.
  10. Bake until biscuits have risen and tops are golden brown, about 15 minutes.
  11. Transfer to racks; cool slightly.
  12. Serve hot or at room temperature.

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