I have a book of recipes that I have accumulated over the years cooking professionally that I use all the time. These are recipes that I feel are the best of all and easy to make. I keep adding to the book of favorite recipes but this recipe has to be one of the easiest and most used.
The master recipe can be used for biscuits, scones, cobbler and pot pie crust. The biscuits turn out so beautiful and taste rich and lovely every time. All of this with very little effort.
There is nothing more enjoyable than a hot out of the oven baked treat in the morning. Problem is I am never fully awake to start baking in the morning. All that weighing and measuring and precision. I am happy if I do not spill coffee everywhere in the morning. This recipe has changed all that. You can make biscuits and scones anytime and freeze them up un-baked. Pull them out and heat up the oven and pop them in. That is about all I can handle most mornings.
You may doubt me when I say this recipe will change your life and maybe it won’t but it did for me. Now, it is simple to throw together breakfast or dessert treats with ease.
Biscuit Master Recipe
2 cups or 12 oz all purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1 1/2 cups heavy cream
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in a mixing bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds. This dough likes to be kneaded a little bit. Some biscuit recipes call for you to handle the dough as little as possible but this recipe calls for a little kneading and it helps the dough raise up nicely.
3. Shape dough and roll out to desired thickness. I usually roll it to 1/3 inch thick. Cut out with a biscuit cutter or just cut into squares or triangles. Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
Add chive and sharp cheddar: Add 2 teaspoons finely minced chive and 1/4 cup finely grated sharp cheddar.
Bacon and Sharp Cheddar (make sure bacon is crispy and broken into fine pieces): Add 4 slices crispy cooked bacon and 1/4 cup finely grated sharp cheddar.
Parmesan and Cracked Pepper: Add 1/4 cup fresh grated Parmigiano-Reggiano and 1/2 teaspoon fresh cracked pepper.
Variations to make really wonderful scones: Increase sugar to 2 tablespoons. Form dough into a round and cut into triangles. You can freeze the uncooked dough on cookie sheet lined with parchment paper until solid and store for up to 3 months in a freezer bag.
Dried Cherry and Almond Scone: Add finely minced dried cherries, sliced and toasted almonds and 1/4 teaspoon almond extract. Top with sliced almonds and sugar before baking.
Lemon Ginger Scone: Add 1 tbs Candied ginger minced finely and 1 tbs fresh lemon zest.
For cobbler or pot pie top your fillings with cut out unbaked biscuits. If biscuits become too brown but still uncooked on the underside cover with foil to finish cooking.