Next, turn the dough out onto a floured surface and gently knead it a few times. I find that a light touch works best—just enough to bring the dough together without overworking it. After kneading, roll out the dough to about 1-inch thick. Then, use a biscuit cutter or a simple glass to cut out your biscuits. Place them on a baking sheet lined with parchment paper if you prefer easy cleanup.
Now comes the exciting part: baking! Pop your biscuits into the preheated oven and bake for about 10-12 minutes, or until they are golden brown on top. I absolutely love that moment when the biscuits start to rise and fill my kitchen with their warm, buttery aroma—it’s pure happiness. Finally, remove them from the oven and let them cool slightly before digging in. Trust me; the wait is worth it!
Pro Tips for Best Results
One of the best tips I learned while perfecting this recipe is to use chilled heavy cream. It really does make a difference in the texture of the biscuits, giving them that melt-in-your-mouth quality I adore. I’ve tried this recipe with room temperature cream, and while it’s still tasty, I prefer the slight lift and fluffiness that chilled cream brings.
Another little trick I discovered is not to overwork the dough. I tested this three ways: over-kneading, under-kneading, and the perfect amount. The perfect amount won by a landslide, yielding fluffy, tender biscuits while the others were a bit tough. Gentle and quick is the name of the game here!
Lastly, I highly recommend using high-quality self-rising flour. The better the flour, the better your biscuits will taste! I’ve had great luck with brands that are finely milled and fresh. It makes a world of difference in flavor and texture—trust me on this one!
Common Mistakes to Avoid
One common mistake I made when I first tried this recipe was measuring the flour incorrectly. Be sure to spoon the flour into the measuring cup, then level it off with a knife. Scooping directly from the bag can pack it down and lead to dry biscuits. Trust me, a little accuracy goes a long way in baking!
Another mistake is not allowing the biscuit dough to rest. I learned this the hard way by rushing through. Letting it rest for a few minutes after mixing allows the gluten to relax, giving you a tender biscuit instead of a tough one. I can still remember my first batch—they were delicious but so dense!
Lastly, don’t skip on the baking time. I once set a timer and got distracted, leading to slightly burnt biscuits. Keep an eye on them, especially as they approach the 10-minute mark. A little golden on top is perfect, but too much can ruin the delightful softness inside! (See the next page below to continue…)