Anytime is good for biscuits – they are like the food that makes everything else awesome. They hold eggs, cheeses, and hollandaise sauce. They soak up gravy and sop up soup. You can crumble them for an easy base for strawberry shortcake, or simply smother them in honey, butter, or fresh jam — which this recipe is best for.
Makes 12-18 biscuits, depending on cuts
Prep and cook time: 40 minutes
1 cup cold butter, diced into cubes
31/2 cups AP flour
1 teaspoon kosher salt
1 tablespoon baking powder
2 cups cold heavy whipping cream
Preheat oven to 450 degrees. In the bowl of your stand mixer, add butter, flour, salt, and baking powder. Mix on low until butter is well-incorporated, but still in chunks a bit larger than a pea. Slowly pour cold cream into buttery flour, and mix until it just comes together. Dough will be sticky. Pour dough onto a floured surface, and gently shape into a rectangle, roughly 12 inches long and 2 inches thick. This is where your flaky layers begin. Fold biscuit dough just like a letter, 1/3 down from the top, then another 1/3 from the bottom, over and onto the first fold. Gently pat, roll out with a rolling pin, and fold once more. Repeat this process six times. On the final fold, roll dough out to a 6-by-12-inch rectangle about 2 inches thick. Slice into squares or cut into rounds, and bake 12 to 14 minutes, or until biscuits are puffed, golden, and fully cooked. Serve with butter, honey, raspberry jam, store bought crème fraîche, or whatever your heart desires.