These biscuits are amazing because they’re so delicious and so incredibly easy. They’ve become known as Ashley’s biscuits in our house, but not because she devised the recipe.
It comes from the cookbook Fanny at Chez Panisse, a Child’s Restaurant Adventures with 46 Recipes, written by the legendary Alice Waters. The recipes are simple yet delicious, and, unlike those in many children’s cookbooks, use only real food: no mixes or highly processed ingredients.
I’d given her the cookbook when she was in grade school. She immediately wanted to make these biscuits. I tried to get her to use my grandmother’s biscuit recipe which I’d always made. It was a bit more work, but I was sure that Fanny’s easier and quicker recipe couldn’t be as good.
Fortunately, Ashley prevailed. I was wrong; the Fanny biscuits were fantastic. We’ve used this recipe ever since, not only to make biscuits, but also for making scones, shortcake, dumplings and cobblers.
- 1 3/4 c. flour
- 1 T. baking powder, preferably a brand without aluminum salts, such as Rumford (available at Schnuck’s and Food Fantasies)
- 1 T. sugar
- 1/2 tsp. salt
- 1 c. whipping/heavy cream, plus a little additional cream or milk if needed
- Melted butter
You can either pat it into a disc about 3/4-inch thick on a floured surface and cut it into rounds, or use the “drop” biscuit method. (Scoop into 6 roughly equal portions with a large spoon.) Either way, dip the formed dough into melted butter, and place on an ungreased baking sheet. (Line the baking sheet with parchment paper for easy cleanup.) Bake 15-20 minutes. Makes 6 biscuits.