Master the technique, and this recipe will reward you with rich, flaky, tender biscuits. The trick, as with all biscuits, is to use a gentle touch and not overwork the dough; mix just until the ingredients come together. Once they're baked, serve them warm and let their aroma invite everyone to the table.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. Whisk flour, baking powder, sugar, and salt in a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add cream; stir until dough just comes together (it will be sticky).

  • Transfer to a lightly floured work surface, and with floured fingers, pat dough to a 1-inch thickness. Cut out rounds with a 2 1/2-inch cutter, cutting as close together as possible.

  • Space about 2 inches apart on a baking sheet lined with parchment. Bake until lightly browned, about 20 minutes. Transfer sheet to a wire rack; let biscuits cool 5 minutes before serving.

  • Place biscuits on an unlined baking sheet about 1 1/2 inches apart. Generously brush tops of biscuits with cream. Bake, rotating sheet halfway through, until biscuits are golden and flecked with brown spots, 20 to 25 minutes. Transfer biscuits to a wire rack to cool.


Herb Biscuit Variation
Finely chop and then mix together a variety of fresh herbs -- such as rosemary, oregano, thyme, parsley, and chives -- to yield 4 tablespoons. Add herbs to butter-and-flour mixture after butter has been cut in. Proceed with the remainder of the recipe.

Reviews (7)

25 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
Excellent recipe although I used half the sweetener called for (monk fruit extract) and used the food processor with Martha's formula for pie crust when cutting in butter 8 to 10 seconds pulse button. Works like perfect ever time.
Rating: 5 stars
This is a great recipe. I cut the recipe in half and it made 5 biscuits. Had no biscuit cutter, used a glass instead. I also used buttermilk instead of the heavy cream. Wonderful for strawberry shortcake. This will be my go to recipe from now on.
Rating: Unrated
This has been my standard go to biscuit recipe for years! I don't make strawberry shortcake any other way. Thank you!
Rating: Unrated
I omitted the egg, and used the same measurements as the written recipe (didn't watch video) and these came out perfect! These are a favorite.
Rating: Unrated
martha's video does not match the recipe given. is it 3/4 cup of butter or 1 cup? is it 2 cups of flour or 4? and is it 2 teaspoon of sugar or 1/2 cup of sugar? please help....
Rating: Unrated
Very fattening as written, but I am sure they are to die for! You can also use buttermilk instead of cream to get great results w/o so much fat. Brush with melted butter instead.
Rating: Unrated
what do you do with the egg !!