Butter biscuits from The Pie and Pastry Bible by Rose Levy Beranbaum

  • heavy cream
  • butter
  • store-cupboard ingredients
  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • ashallen on July 30, 2022

    Ginger Butter Biscuit variation: This recipe produced moist, tender, lightly sweet biscuits with a lovely ginger flavor. Quite scone-like. I used all buttermilk and self-rising White Lily flour. Unfortunately my biscuit's dimensions were wrong. Instead of rising up, the biscuits spread out and were 3-4 inches wide. I think there are several possible reasons why - my White Lily flour wasn't very fresh so maybe its leavening was tired, I forgot to put parchment paper on the baking sheet, perhaps I didn't knead the biscuit dough thoroughly enough, and I cut the dough into 9 squares instead of cutting out circles with a biscuit cutter - perhaps that sealed the edges. I'll have to try again! Note that there is a small weight conversion error: 17 g / 1 tbsp fresh ginger is 2/3 oz versus 1/3 oz as stated in recipe.

  • anya_sf on June 21, 2022

    Best biscuits I have ever made. I'd never tried biscuits made with cooked egg yolks before, but now am a convert. I followed the directions exactly, skipping the optional topping, and they turned out perfectly - soft, light, tender, flavorful - not flaky exactly (the dough isn't laminated), but with lots of height and a nice center split. This time I used all heavy cream (what I had) but next time will try buttermilk for less richness.

  • anya_sf on June 20, 2022

    Recipe calls for White Lily self-rising flour, or substitute bleached all-purpose flour + cake flour + baking powder + salt. Can substitute buttermilk for part or all of heavy cream. Eggs are required for this recipe.

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