- 2 C (8oz) King Arthur Flour Unbleached Self-Rising Flour
- 2 tablespoons (7/8 oz) Sugar
- 1 C (8oz) Heavy cream
- 1 tsp Vanilla extract
- 1 to 2 tbsp (1/2 to 1 oz) Milk (optional)
- 1 to 2 tbsp (1.2 to 1 oz) Butter, melted
- Course white sparkling sugar or cinnamon sugar
- Pre-heat oven to 425°F and move a rack to the top third of the oven.
- In a medium-sized bowl, blend together flour and sugar.
- Using a measuring cup, measure out 1 cup of heavy and add 1 teaspoon vanilla. Mix together to blend the vanilla into the heavy cream.
- Create a well in the center of your flour, filling with heavy cream. Gently start turning the flour over until a dough starts to form. Continuing turning until a ball of dough is formed. If you have a lot of leftover flour in the bottom of the bowl, you can add 1 tablespoons of milk at a time. (Note that I did not need to do this).
- Empty the dough onto a well-floured surface, patting the top with additional flour.
- Fold the dough over several times to blend in additional flour until the dough is no longer sticky. Pat dough into a 7” disc about ½” thick.
- Use a biscuit cutter or small round cookie cutter, about 2 ¼” in width to cut dough into rounds. I reknead the dough and cut a couple additional biscuits.
- Place on a baking sheet lined with parchment paper or a silicone baking mat.
- Melt butter and brush the tops of the biscuits with butter. Sprinkle the top of biscuits with course white sparkling sugar.
- Bake for 12 to 16 minutes until they are golden brown. Remove from oven and allow them to cool for a couple minute before transferring them to a wire rack. These are best served warm.
Biscuit recipe provided by King Arthur Flour