Small-Batch Biscuits Recipe | King Arthur Baking

In a medium bowl, use a rubber spatula to stir collectively the flour, sugar, baking powder, and salt. Add the cream and proceed to stir till a cohesive dough varieties.

Change the dough to a evenly floured flooring and gently pat out to a 3″ x 5 1/2″ rectangle, about 1″ thick. Make the sides as straight as you may.

With a greased chef’s knife or bench knifetrim about 1/4″ off all 4 edges of the rectangle. It is good to be left with a rectangle that’s about 2 1/2″ x 5″.

Purchase the dough scraps collectively and pat them out correct proper right into a 2 1/2″ x 5″ rectangle, about 1/4″ to 1/2″ thick.

Brush one of the best of the dough-scrap rectangle with cream, then stack the trimmed rectangle on prime, urgent gently to remain. You’ll now have a double-stacked rectangle that’s about 1 1/2″ thick.

Place the stacked rectangle on a small baking sheet lined with parchment (a quarter sheet is quite a lot of room!) and freeze, uncovered, for 20 minutes.

Whereas the dough is chilling, preheat the oven to 425°F with a rack contained in the elevated third.

Take away the dough from the freezer and reduce it in half crosswise to make two 2 1/2″ squares. Handle the biscuits on the baking sheet so there’s about 3″ of area between them, then brush the tops with cream.

Bake for 18 to 22 minutes, till golden brown.

Take away the small-batch biscuits from the oven and serve heat or at room temperature.

Retailer any leftovers, lined, at room temperature for varied days.