This post appears in the Face Time in the Kitchen challenge.

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!

Ingredients

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

Instructions

Preheat oven to 450ºF.

Place the flour and butter in a food processor and pulse together until somewhat crumbly. Add the heavy whipping cream and process on a low speed until a sticky dough forms (this won't take long at all). 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. Bake for 20 minutes (the middle should feel set and the top should be golden brown). Cut and serve warm with honey. Cover and store at room temperature for up to 3 days.

Notes

*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 BonAppetit.com‘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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