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 until 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 edges as straight as you can.

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

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

Brush the best of the dough-scrap rectangle with cream, then stack the trimmed rectangle on prime, pressing gently to stay. You will now have a double-stacked rectangle that is about 1 1/2″ thick.

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

Whereas the dough is chilling, preheat the oven to 425°F with a rack inside the increased third.

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

Bake for 18 to 22 minutes, until golden brown.

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

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