Ingredients

• 3 cups (15 ounces/425 grams) all-purpose flour
• 3 teaspoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons table salt
• 2 cups heavy cream
• 2 tablespoons unsalted butter, melted (optional)

Things to Know Before Baking

To ensure a smooth process, preheat your oven while assembling your ingredients.

Brushing the biscuits with melted butter is optional but adds a delightful richness.

Prepare the Dough

Place an oven rack in the upper-middle position and preheat to 450°F. Line a rimmed baking sheet with parchment paper. In a medium bowl, combine the dry ingredients.

Microwave the cream until it reaches body temperature (95–100°F), approximately 60 to 90 seconds, stirring once midway. Blend the cream into the flour mixture until a soft, uniform dough forms.

Portion the Biscuits

Lightly coat a 1/3-cup measuring cup with oil spray. Portion level scoops of dough onto the prepared sheet, spacing them approximately 2 inches apart. Respray the cup every 3 to 4 scoops. Gently reshape any uneven portions into rounds by hand if necessary.

Bake and Serve

Bake the biscuits until the tops are a light golden color, about 10 to 12 minutes, rotating the sheet halfway through the baking time. For added flavor, brush with melted butter while they are still hot. Serve warm.

Store the biscuits in a sealed bag at room temperature for up to 24 hours. Reheat them in a 300°F oven for about 10 minutes before serving.

Print Pin

Basic Homemade Biscuits

Homemade biscuits with a soft, tender crumb and a light golden crust. Rich with buttery notes, they offer a satisfying blend of mild sweetness and a hint of salt.

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Cooling Time 10 minutes mins

Total Time 32 minutes mins

Ingredients

• ▢ 3 cups 15 ounces/425 grams all-purpose flour
• ▢ 3 teaspoons sugar
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1 1/2 teaspoons table salt
• ▢ 2 cups heavy cream
• ▢ 2 tablespoons unsalted butter melted (optional)

Instructions

• Preheat oven to 450°F and line a baking sheet with parchment paper.
• Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
• Microwave cream until it reaches 95–100°F (60 to 90 seconds), stirring midway.
• Blend the cream into the flour mixture until a soft dough forms.
• Spray a 1/3-cup measure with oil and scoop dough onto the baking sheet, spacing 2 inches apart.
• Reshape by hand if needed and respray every 3-4 scoops.
• Bake until light golden, 10 to 12 minutes, rotating halfway.
• Optional: brush with melted butter while hot.
• Serve warm.
• Store in a sealed bag at room temperature for up to 24 hours; reheat at 300°F for 10 minutes.