Last week I wanted to make Chicken Pot Pie Soup for dinner. My original plan was to make a few frozen rolls with the soup and call it a day. Of course once I started making the soup I decided I had to have biscuits because how can you have chicken pot pie without biscuits?
I have a standard biscuit recipe that I use and it’s pretty easy to make but it does require you to roll the dough and cut it with a biscuit cutter. Now this doesn’t take too much effort but it does make a mess on the counter and makes a few extra dishes. I already had some of the mix in a mason jar but I wanted to make something easier.
I remembered seeing a biscuit recipe in my newest Cook’s Illustrated so I went and grabbed it. Inside I found this recipe for the Easiest Ever Biscuits. So what makes them so easy? There is no rolling or no cutting. You simply make the dough, drop it on a sheet pan, and bake. Cook’s Illustrated has never steered me wrong so I decided to try it.
The dough was super easy to make. It took me about 5 minutes to do. I loved that I was able to hold J while I scooped the dough onto the sheet pan to cook. He loves being able to see what I’m doing when I cook but I often have to put him down whenever I do certain things like make biscuits. This time he got to stay up the entire time.
The biscuits cooked up in about 12 minutes. They were golden brown and looked delicious. They were a bit rustic looking but I was just feeding my family so it didn’t make any difference. The outside was slightly crunchy while the inside was pillowy soft. They were delicious and so easy to make. These are my new go to biscuit for sure!
- 3 c. flour
- 2 t. sugar
- 1 T. baking powder
- ¼ t. baking soda
- 1 t. salt
- 2 c. heavy cream
- 2 T. butter
- 1 garlic clove, minced
- Preheat the oven to 450 degrees. Line 2 baking sheets with parchment paper or spray the pans with baking spray.
- In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl microwave the heavy cream for 60 seconds or until it is just warmed. Pour the cream into the flour mixture and stir until a soft dough forms.
- Use a tablespoon and drop about two tablespoons of dough on the baking sheet 2 inches apart.
- Bake for 10-12 minutes or until the tops are golden brown.
- Remove the biscuits from oven.
- Place the butter and garlic clove in the microwave for 30 seconds. Stir butter then brush on the tops of the biscuits. Serve warm.
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