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Rachel's Very Beginner's Cream Biscuits

By Nathalie Dupree and Cynthia Graubart

3.8

(4)

This is a very old recipe found in many books, including the 1964 edition of Joy of Cooking. It is a snap to make, uncomplicated with few ingredients, yet producing a stunningly tender and fluffy biscuit. There are two Rachels in our lives—my husband’s granddaughter, Rachel Bass, and co-author Cynthia’s daughter, Rachel Graubart. Novices, we asked them to test recipes we hope will be easy for anyone. Both gave these flying colors for both ease and taste.

Here's what Gena Berry said about her similar adaptation of this recipe:

A respectable homemade biscuit is an essential part of the Southern table, and this scandalously simple recipe makes turning out the perfect biscuit a snap. This recipe breaks all the rules of southern biscuit-making; there’s no shortening to cut in, and you don't even roll out the dough. The results are remarkable and even a novice can turn out fluffy, perfect biscuits in minutes.

Would a respectable Southern lady bend the rules, defy convention and use sneaky shortcuts all in the name of turning out a hot, homemade biscuit? You better believe it!

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