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Biscuits

Easy drop biscuits

The fastest beginner bread in the book: equal weights of flour and cream, mixed and dropped.

Based on PJ Hamel’s King Arthur Baking recipe ↗

Time
15 minutes
Makes
12 biscuits
Oven, conventional
230°C / 450°F

Before you begin

Read the whole recipe, then get these ready.

  • Baking tray
  • Mixing bowl
  • Cookie scoop
  • Pastry brush

If the dough feels dry, add cream one tablespoon at a time. Equal weights matter more than exact cups.

Ingredients

Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.

Let’s bake

  1. 1

    Heat the oven to 230°C (450°F) and line a tray.

  2. 2

    Mix flour and cream just until smooth and cohesive. Add salt if desired.

  3. 3

    Drop twelve small portions onto the tray and brush the tops with cream or milk.

  4. 4

    Bake for about 10 minutes, until lightly golden. Serve warm.

Your baking notes

Notes stay on this device.