Recipe ratios are an easy way to remember the basic building blocks for many items. The concept comes from Chef u003cstrongu003eMichael Ruhlman'su003c/strongu003eu003ca href=u0022Ratio: The Simple Codes Behind the Craft of Everyday Cookingu0022u003eu003c/au003e book, u003cemu003eRatio: The Simple Codes Behind the Craft of Everyday Cooking booku003c/emu003e. For example, the recipe ratio for a u003ca href=u0022https://www.scotchandscones.com/making-pie-crust/u0022u003epie crustu003c/au003e is as easy as 3 : 2 : 1 (3 parts flour, 2 parts fat, and 1 part liquid) by weight (using a u003cta href=u0022https://www.scotchandscones.com/go/2noxizs/u0022 linkid=u002239271u0022u003ekitchen scaleu003c/tau003e comes in handy here). This u003ca href=u0022https://www.scotchandscones.com/recipe-ratios/u0022u003epostu003c/au003e takes a deeper dive into how to use recipe ratios in cooking and baking.u003cbr/u003eu003cbr/u003eu003cstrongu003eBiscuitsu003c/strongu003e fall under a 3 : 1 : 2 ratio, 3 parts flour, 1 part fat, and 2 parts liquid. A u003cstrongu003ecreamu003c/strongu003e u003cstrongu003esconeu003c/strongu003e is just an enriched biscuit, meaning eggs are included in the measurement of the liquid (in this case, heavy cream) for richness and tenderness. And just as with making pie crust, it's important to keep everything chilled as you go.