Biscuits - Alex Guarnaschelli
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You know how some recipes are sentimental because you remember the first time you made it or the first time you ate the result? This recipe was one of the very first things I ever made in a professional kitchen. But before I was making them. I was eating them every day out of the oven! While working at Larry Forgione’s “An American Place”, the biscuits would come out of the convection oven in the back of the kitchen just a few minutes before dinner service.


March 1, 2021

What is it about the smell of baked goods that turns us into homing pigeons? It was like I could feel they were ready all the way over in the pantry area where I was preparing salads. I would sneak to the back and, standing in front of the warmth of the oven, break the biscuit in half and drop a little pat of butter inside. Recipes are always telling us to allow the biscuits to “rest before baking” and to allow them to “cool before eating.” I’m not very good at following those parts of the recipe. Now, I make them for my daughter, who mischievously swipes one just as they emerge from the oven. She also loves when I use them to make her little sandwiches with ham and slices of tomato or with roasted white mushrooms and garlic.

Biscuits - Alex Guarnaschelli


Course: Appetizer, Side Dish
Serving Size: 24 biscuits
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  • 3 cups unbleached, all-purpose flour plus some additional for rolling
  • 1 tbsp plus 1½ tsp baking powder
  • 2 tsps sugar
  • 2 tsps kosher salt
  • cups heavy cream


  • Preheat the oven to 350°F.

Make the dough:

  • In a large bowl, sift together the flour, baking powder, sugar and salt. Add the cream to the dry ingredients. Use your hands to mix the dough, taking care that all ingredients are well blended. Turn the biscuit mixture onto a lightly floured flat surface and with floured hands, pat the biscuit mix down until it is about 1 inch thick. Note: if the outside edges start to show cracks, cup the outer edge with your hands and push the dough towards its own center. Pat the edges so the dough is a 1-inch square. Lightly flour a knife (to avoid sticking as you cut) and slice the biscuits into 1 ½ inch by 1 ½ inch squares. This way, you won’t make scraps and all will be used. “Reflour” the knife each time you make a cut.


  • Arrange the biscuits (with some distance between each) on a non-stick baking sheet or one layered with a sheet of parchment. Bake for 15-18 minutes, or until they start to brown lightly. Remember the biscuits will continue to cook even after they are removed from the oven.

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