Rowan Marshall

Kenji's Cream Biscuits

Shamelessly stolen from Kenji Lopez-Alt from his recipe on Serious Eats.


  • 300g self-raising flour
  • 300g double cream, plus more for brushing


  1. Place flour in a large bowl. While stirring, drizzle in the double cream.
  2. Take a cookie scoop and scoop balls of dough onto a baking sheet (approx 10 biscuits overall)
  3. Brush tops with more cream
  4. Sprinke generously with crunchy salt
  5. Place in preheated oven at 220°C for about 12 minutes
  6. Remove and serve!