Description
These quick small batch biscuits are soft, fluffy, and golden with a rich buttery finish. Made with just two main ingredients, they’re perfectly portioned for one or two people and ready in under 20 minutes.
Ingredients
- 3/4 cup self-rising flour (spooned and leveled)
- 1/2 cup heavy cream (plus 1–2 teaspoons extra if needed)
- 1 tablespoon melted butter or margarine, for brushing before baking
- 1 tablespoon melted butter, for brushing after baking
Instructions
- Preheat oven to 500°F (260°C). Line a small baking sheet with parchment paper or leave ungreased.
- Place the self-rising flour in a medium bowl.
- Add the heavy cream and stir gently until a soft dough forms. If too dry, add 1–2 teaspoons additional cream. Dough should be soft but not sticky.
- Lightly flour a clean surface and turn the dough out onto it.
- Gently shape the dough without overworking it.
- Divide into 3 regular biscuits, 4 small biscuits, or 2 large biscuits.
- Place on prepared baking sheet, spacing slightly apart.
- Brush tops with 1 tablespoon melted butter or margarine.
- Bake for 8–10 minutes until golden brown.
- Remove from oven and immediately brush with remaining melted butter. Serve warm.
Notes
- Avoid overmixing to keep biscuits light and tender.
- If using all-purpose flour, add 1 teaspoon baking powder and 1/4 teaspoon salt.
- Best enjoyed fresh and warm.
- Store at room temperature for up to 2 days or refrigerate up to 5 days.
- Freeze individually wrapped biscuits for up to 2 months.
- Reheat in a 350°F oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 1g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
