These are by far the best biscuits I have ever made! I couldn’t get over how tender these were – so perfect! Especially considering the last batch I made were so bad I didn’t even post about them. They were that embarrassing – like hockey puck-embarrassing! This recipe couldn’t be easier and there are only two ingredients required (if you use self-rising flour, but if you don’t have that you can make your own). I decided to buy the recommended White Lily Self-Rising flour and I am so glad I did. Apparently, it’s no secret to southern home cooks that this is the flour to use for biscuit making. These rose high and were so fluffy, light and tender – seriously, I couldn’t get over that! 🙂 I am so glad that I finally found a fool-proof recipe for biscuits. Thanks for reading, enjoy!
Easy Cream Biscuits – adapted from Leite’s Culinaria via Southern Biscuits
- 2 1/4 cups (9.9 ounces) White Lily Self-Rising Flour
- 1 1/4 cups heavy cream (*reserve 1/4 cup)
- melted butter for brushing the tops
2. Fork-sift or whisk 2 cups of the flour in a large bowl. Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of cream into the hollow and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the cream. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of the reserved cream, just enough to incorporate the remaining flour into the shaggy, wettish dough. If the dough seems too wet, use more flour when shaping.
3. Lightly sprinkle a cutting board or other clean surface with some of the reserved flour. Turn the dough out onto the board and sprinkle it lightly with flour. Flour your hands and then fold the dough over in half. Pat the dough into a round about 1/3- to 1/2-inch-thick, using a little additional flour if the dough is sticky. Fold the dough in half a second time. If the dough is still clumpy, pat and fold it a third time.4. Pat the dough into a 1/2-inch-thick round for a normal biscuit, 3/4 inch thick for a tall biscuit, and 1 inch thick for a giant biscuit. Brush off any visible flour from the top. Dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. Re-flour the cutter after each biscuit. (The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.)
4. Using a metal spatula, move the cream biscuits to the pan or baking sheet. Bake the biscuits for 6 minutes, then rotate the pan so the front is now turned to the back. If the bottoms are browning too quickly, slide another baking pan underneath to add insulation. Continue baking another 4 to 8 minutes until the cream biscuits are lightly golden brown. When the biscuits are done, a total of 10 to 14 minutes, remove from the oven and lightly brush the top of the biscuits with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.