Ryan’s Rich Cream Biscuits: A Taste of San Francisco Comfort

There’s a certain magic in a biscuit that’s both incredibly simple and profoundly satisfying. I remember encountering a recipe for “Ryan’s Rich Cream Biscuits” years ago, tucked away in a vintage Bon Appétit from November 1987. It hailed from Ryan’s restaurant in San Francisco, lauded as their most requested creation. The thought of a recipe being that popular, that sought-after, always sparks my curiosity. It speaks of a comfort, a pure deliciousness that transcends trends. I imagined these biscuits gracing a bustling diner counter, or perhaps being the perfect vehicle for a dollop of fresh strawberry compote – a testament to their versatility and enduring appeal.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: Variable (depending on cutter size)
• Yield: Approximately 40 biscuits (using a 1 1/2-inch cutter)
• Dietary Type: Vegetarian

Ingredients

The beauty of these biscuits lies in their minimalist, yet impactful, ingredient list. Each component plays a crucial role in achieving that signature richness and tender crumb.

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 2/3 cup whipping cream

Ingredient Notes:

• All-Purpose Flour: Provides the foundational structure. Ensure it’s fresh for the best rise.
• Sugar: Just a touch to balance the flavors and aid in browning.
• Baking Powder & Cream of Tartar: These work in tandem to provide lift and a tender texture. Cream of tartar also contributes a subtle tang.
• Unsalted Butter: Crucial for richness and tenderness. It should be cold and cut into small pieces to ensure it creates flaky layers.
• Whipping Cream: The “rich cream” in the name. Its high fat content contributes significantly to the biscuit’s moistness and tender crumb.

Equipment Needed

While these biscuits don’t require specialized equipment, a few standard kitchen tools will make the process smoother:

• Medium mixing bowl
• Whisk
• Pastry blender or your fingertips
• Lightly floured surface
• 1 1/2-inch round biscuit cutter
• Two large baking sheets
• Wire cooling racks

Instructions

The method for creating Ryan’s Rich Cream Biscuits is straightforward, focusing on minimal handling to ensure a tender, not tough, biscuit.

1. Begin by preheating your oven to 425 degrees Fahrenheit (220 degrees Celsius). This high heat is essential for a quick, impressive rise.
2. In a medium mixing bowl, sift together the all-purpose flour, sugar, baking powder, cream of tartar, and salt. Sifting helps to aerate the dry ingredients and ensure they are well combined, preventing any pockets of leavening agent.
3. Add the cold, cubed unsalted butter to the sifted dry ingredients. Use a pastry blender, a fork, or your fingertips to cut in the butter until the mixture resembles coarse meal. You want to see some pea-sized pieces of butter remaining; these will melt in the oven, creating steam and contributing to flakiness. Avoid overworking the mixture, as this can melt the butter too much.
4. Pour in the whipping cream. Using a fork or a spatula, stir just until the cream is incorporated and the dough comes together. Do not overmix; a slightly shaggy dough is perfectly acceptable.
5. Turn the dough out onto a lightly floured surface. Knead very briefly, for just 15 seconds. This gentle kneading is just enough to bring the dough together and ensure all the ingredients are cohesive, but not so much that it develops tough gluten strands.
6. Using the heel of your hand, pat the dough into a 1/2-inch-thick round. Again, avoid overworking the dough.
7. Using a 1 1/2-inch biscuit cutter, cut out your biscuits. Dip the cutter in flour between cuts to prevent sticking.
8. Carefully pat the scraps together into a disc and cut out additional rounds. Do this only once or twice to avoid toughening the dough.
9. Arrange the cut biscuits on two large baking sheets, spacing them about 1 inch apart. This spacing allows them to rise evenly without touching.
10. Bake in the preheated oven until the biscuits have risen significantly and the tops are a beautiful golden brown, approximately 15 minutes. Keep a close eye on them, as ovens can vary.
11. Once baked, carefully transfer the biscuits to wire racks and cool slightly.

Expert Tips & Tricks

To elevate your biscuit-making game, consider these professional insights:

• Cold is Key: The success of flaky biscuits hinges on keeping your butter cold. If your kitchen is warm, you can even chill your flour and bowl beforehand.
• Don’t Overwork the Dough: This is the golden rule of biscuits. Minimal handling ensures a tender crumb. Over-kneading develops gluten, resulting in tough, dense biscuits.
• The Biscuit Cutter: Use a sharp biscuit cutter and press straight down without twisting. Twisting can seal the edges, preventing the biscuit from rising evenly.
• Baking Sheets: Using two baking sheets instead of one overloaded sheet ensures better air circulation and more even baking for all your biscuits.
• The “Push” Test: A perfectly baked biscuit should feel light and spring back when gently pressed.

Serving & Storage Suggestions

Ryan’s Rich Cream Biscuits are incredibly versatile and best served warm, fresh from the oven.

• Serving: Their tender, slightly sweet profile makes them ideal for a variety of applications. Serve them alongside breakfast favorites like eggs and bacon, or as a base for a classic strawberry shortcake. They are also divine split open and filled with a slice of honey-glazed ham for delightful mini-sandwiches. A smear of good butter is, of course, always a welcome addition.
• Storage: These biscuits are at their peak when fresh. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, place them in a single layer on a baking sheet and warm in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through and slightly crisped. Freezing is not generally recommended, as the texture can suffer upon thawing.

Nutritional Information

Please note that nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Nutrient	Amount per Biscuit (approx.)	% Daily Value (approx.)
Calories	45.9 kcal	–
Total Fat	2.4 g	3 %
Saturated Fat	1.5 g	7 %
Cholesterol	6.1 mg	2 %
Sodium	51.3 mg	2 %
Total Carbohydrate	5.5 g	1 %
Dietary Fiber	0.2 g	0 %
Sugars	0.7 g	2 %
Protein	0.7 g	1 %

(Calories from Fat: 21 g, 46%)

Variations & Substitutions

While the original recipe is near perfect, a few delightful variations can be explored:

• Herb Biscuits: Incorporate 1-2 tablespoons of finely chopped fresh herbs like chives, rosemary, or parsley into the dry ingredients for a savory twist.
• Cheese Biscuits: Fold in 1/4 to 1/2 cup of grated sharp cheddar or Gruyère cheese along with the whipping cream for a savory, cheesy delight.
• Whole Wheat Twist: Substitute 1/4 cup of the all-purpose flour with whole wheat flour for a slightly heartier biscuit.

FAQs (Frequently Asked Questions)

Q: Why are my biscuits tough?
A: Tough biscuits are usually the result of overmixing or overworking the dough, which develops too much gluten. Handle the dough as little as possible.

Q: How can I get my biscuits to rise higher?
A: Ensure your baking powder is fresh and that your oven is preheated to the correct temperature. Also, avoid twisting the biscuit cutter; press straight down.

Q: Can I use milk instead of whipping cream?
A: You can, but the biscuits will not be as rich or tender. Whipping cream’s high fat content is key to the “rich” in the name. If using milk, the texture will be different.

Q: What is the purpose of cream of tartar?
A: Cream of tartar is an acidic salt that, when combined with baking powder, provides an extra boost of leavening and also helps to tenderize the biscuit crumb.

Q: Can I make the dough ahead of time?
A: It’s best to make and bake these biscuits fresh. The leavening agents start working as soon as they are wet, so preparing the dough too far in advance can result in a less impressive rise.

Final Thoughts

Ryan’s Rich Cream Biscuits are a testament to the power of simple, quality ingredients and a gentle hand. They offer a comforting, delicious experience that’s both nostalgic and endlessly adaptable. Whether enjoyed in their purest form with a bit of butter, or as a canvas for sweet or savory fillings, they are sure to become a cherished recipe in your own culinary repertoire. Give them a try, and savor a piece of San Francisco’s culinary history.