Tuesday, August 23, 2011

Cream Biscuits

For a few years now, my sister has made these biscuits every Thanksgiving. I never asked her for the recipe, but last night she baked some to go with our dinner. I decided it was time to see how these were made since she always claimed they were really easy. These biscuits take about 10 minutes to whip up and put in the oven. I couldn't believe how simple the ingredients were since I always assumed there would be more effort involved.

They usually puff up more than what they did last night, thanks to self-rising flour that was no longer all that self-rising. You can expect them to puff up to about 1 1/2 inches with a good batch. They are delicious plain, or spread some butter on top. I'm so glad I can now bake tasty, homemade biscuits in about 20 minutes from start to finish.

Recipe from Paula Dean

2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 1/2 cups heavy whipping cream

Preheat your oven to 500ºF/260ºC. Line a cookie sheet with a silicone mat or spray with cooking spray.

In a bowl, combine the flour, sugar, and cream, mixing until the dough forms a ball. Dust a surface with flour and turn the dough onto it. Fold dough in half and knead a few times, adding more flour to you hands if needed. Do not over-knead or else the biscuits will be too dense. Roll dough out to 1/2" thickness. Cut out biscuits using a 3" biscuit cutter and place on baking sheet, leaving and inch of space between biscuits. Bake for about 10 minutes, until golden on top.

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