The Most Perfect Biscuits of All Time Recipe

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The easiest, fluffiest, most perfect and delicious biscuits of all time. And the most fool-proof recipe you've ever seen!

A couple of weekends ago, I went to a photography retreat in Virginia. At this retreat we ate the most incredible and creative food I think I’ve ever eaten. All of it made by a 100% through-and-through self-taught home cook. Even though the retreat was all about immersing ourselves in photography, I found myself enjoying my time in the kitchen the most.

Some of my favorite moments from the weekend were spent on a bar stool peeking over the counter watching the cook, Matt, roll out pasta, stir ganache, craft beautiful grilled pizzas, and talk about his favorite homemade ice cream flavors. I hovered around the kitchen all weekend (driving him insane, I’m sure) asking questions about this recipe or that, listening to him talk about how he got into cooking such great food, and quizzing him on what sorts of unique flavors he’s been inspired to use in his recipes.

It was sort of like watching magic. You could tell by the way he handled the food that it was his craft, something he is really passionate about. And I found that to be incredibly inspiring. The more time I spent with him, the more inspired and excited to get back to my own kitchen I became.

Especially after Matt rocked my world with this biscuit recipe. (It’s worth noting here, that Matt isn’t claiming this recipe as his own creative genius. He highly recommends Jeni’s Splendid Ice Cream Desserts, which is this recipe’s original source). I probably spent the majority of my time at the retreat talking about these biscuits… just ask anyone. They were that good.

What’s so special about this recipe?? What makes them different from my own biscuit recipe (that I posted less than two months ago, mind you)?

Well, for starters, the simplicity of the recipe. Seriously. It boggles my mind how ridiculously easy this recipe is. Unlike traditional biscuits, you actually make this in a food processor. Which means there is no overworking-the-dough anxiety (or am I the only one who suffers from that?). There is no rolling or cutting at all. You simply press the dough into a pan and then cut it into squares after it’s baked (which also means there are no scraps to worry about as a result of cutting out circle shapes).

And if that’s not enough to convince you that this is the best biscuit recipe on the planet, there’s also this…

These are by far and bar none the fluffiest, softest, silkiest (yes, I just used “silky” to describe the inside of a biscuit) that I’ve ever eaten. And not just when they’re fresh– as leftovers too!

The easiest, fluffiest, most perfect and delicious biscuits of all time. And the most fool-proof recipe you've ever seen!


Matt served these biscuits with cayenne spiced honey, and it was a genius pairing. Definitely give it a try! And don’t be worried about the spice– it’s very mild. It just gives the honey a delicious flavor boost.

I hope you’re as eager to try this recipe as I was! It’s absolutely a new staple and family favorite in our house. And as much as I loved my old biscuit recipe… I’m not sure I can ever go back!


Even though this post is all about how I’ve been inspired by conversation in the kitchen, you should check out Bon Appetit’s Out of the Kitchen Series for more great inspiration!

The easiest, fluffiest, most perfect and delicious biscuits of all time. And the most fool-proof recipe you've ever seen!

The Most Perfect Biscuits of All Time

Yield: 18-20


  • 3 cups self-rising flour
  • 4 tablespoons cold butter
  • 2 2/3 cups heavy whipping cream


Preheat oven to 450ºF.

  1. Place the flour and butter in a food processor and pulse together until somewhat crumbly.
  2. Add the heavy whipping cream and process on a low speed until a sticky dough forms (this won't take long at all).
  3. Using generously floured hands, scoop the dough from the food processor and gently press onto a half size jelly roll pan or baking sheet*. Keep the dough quite thick, about 1 1/2 inches.
  4. Bake for 20 minutes (the middle should feel set and the top should be golden brown).
  5. Cut and serve warm with honey. Cover and store at room temperature for up to 3 days.


*I also saw Matt use a baking dish. I don't personally have experience baking these biscuits in a baking dish, so I'm not sure if that alters the baking time by much or not. I'm planning to experiment with halving the recipe and baking it in a pie dish, and the cutting wedges like a scone... just an idea.

Also, check out‘s “OUT OF THE KITCHEN,” an exploration of the coolest food artisans in America, from spice blenders to knife makers to cider brewers. See how they mastered their crafts—and learn how to apply their knowledge at home.

This is a sponsored conversation written by me on behalf of Bon Appetit. The opinions and text are all mine.

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12 thoughts on “The Most Perfect Biscuits of All Time Recipe”

  1. Glad that these were absolutely perfect for you and love the ease of making them in the food proc! I mean, so easy! And it sounds like such a fun retreat! I didn’t even know about this one? or did but didn’t pay attention or just spaced it out! Which is entirely possible 🙂

  2. These are sure different. The amount of whipping cream seems too much. That is lots of liquid. Just wondered if it was a typo???

  3. Agreed! About the perfect part. They look amazing.
    And they definitely look ‘silky’. Mmm…
    Just recently we were down in South Carolina and they offered us hot sauce for our biscuits. (Something new for us Northern folks. 🙂 )
    My hubby and boys were down with that. And now they love biscuits even more!
    Have a great day!

  4. Thank you for the kind words. The retreat was a whirlwind for sure. The logistics of it all was daunting for me, having never catered to that many people before and for every meal too. You paint me in more of a poised and masterful light then I felt that weekend, hobbling around frantically on my bum knee trying to get that pot of water to boil on the grill, haha! Running 10 miles the day of wasn’t exactly the best idea. For the record you were not annoying. It was nice to talk to someone who is as interested in and doesn’t blank out on me when I start talking about food. I wish I could have had that desert ready for you in time though. My biggest regret. It was beautiful! I’m glad I could increase the value of Brinn’s retreat, which was quite awesome in it’s own right. Maybe I will forget how hard it was and do another one. Now I need to text my wife to make sure she doesn’t forget to churn my dark chocolate with dulce de leche swirl ice cream…. 

    • Mmmm, I just saw that ice cream on Facebook and was dying over it!!!! And I’m so sorry I couldn’t stay for desert too!! In the end– it was a good thing I left when I did. I blew a tire around 11pm, 45 minutes from home and my Dad was able to come and get me. Any later, and he would have been asleep!


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