- Cut the biscuits. Use a biscuit cutter or the rim of a glass, dipping it in flour if needed to prevent sticking. Press straight down without twisting so the biscuits rise evenly in the oven. Place the cut biscuits on a baking sheet, spacing them slightly apart for a lightly crisp outer edge or closer together for softer sides.
- Bake for 10–12 minutes. The biscuits are ready when the tops turn a light golden brown and the edges appear set. The interior should remain moist, fluffy, and delicately layered. Keep an eye on the final minute of baking to avoid over-browning.
- Serve warm. Enjoy immediately with butter, jam, or honey for the best texture. The warmth enhances the biscuit’s softness and brings out the subtle richness from the cream.
Prep time: 5 minutes
Bake time: 10–12 minutes
Total time: 15–17 minutes
Yields: 8–10 biscuits
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