Next, I like to preheat my oven to 425°F (220°C) during this resting period. This ensures that by the time I’m ready to bake, the oven is nice and hot, which really helps those biscuits rise beautifully. After the dough has rested, I lightly flour a clean surface and turn the dough out onto it. I usually flatten it gently with my hands, about an inch thick, before using a biscuit cutter or a sharp knife to cut squares.
Now, I create a baking sheet lined with parchment paper (for easier cleanup) and place the biscuits on it, making sure to leave a little space between each one. These babies will expand and rise nicely! Just before popping them into the oven, I brush the tops with a little extra cream for that golden finish. They take about 12-15 minutes to bake until they are golden brown and rising, filling my kitchen with that heavenly scent of freshly baked biscuits.
Pro Tips for Best Results
I tested this recipe three ways to find the perfect balance. My first attempt used a different type of cream, and while they turned out acceptable, nothing beats heavy cream for that rich decadence that makes these biscuits melt-in-your-mouth.
Another tip I picked up is to let the dough rest. I once rushed through this step, and the biscuits turned out chewy instead of fluffy. Just 5-10 minutes of resting makes a world of difference, allowing the flour to absorb the cream fully and creating a better texture.
Lastly, when it comes to cutting your biscuits, don’t twist the cutter! I learned this the hard way. Twisting seals the edges and prevents them from rising. Just press down and lift straight up for the most lift and fluffy results!
Common Mistakes to Avoid
One mistake I made early on was assuming that all self-rising flours are the same. Some have different salt levels or are milled differently, which can affect the rise and taste of your biscuits. I recommend checking your flour’s label to ensure it has the right proportions for baking.
Another common pitfall is overmixing — it’s super tempting to keep mixing until the dough is ultra-smooth, but that can lead to tough biscuits. Trust me, a little bit of lumps in the dough is perfectly fine. The less you handle the dough, the better!
Also, timing is vital. I once got sidetracked and let the biscuits bake for too long. While they were still good, they lacked the tender crumb that makes these biscuits so delightful. Set a timer and give them a check around the 12-minute mark – ovens can vary a lot!
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