Wednesday, January 18, 2012

Cream biscuits!!!

Oh how I love these biscuits.  Anytime I can combine a ubber simple recipe with a consistently delish result, I am a happy momma.  My dear husband, who doesn't like biscuits unless they are out of a can (his momma did him wrong!), actually likes these.  This recipe is my staple biscuit recipe and is my go-to when I have my husbands family here for Christmas morn.  Paula Deen has this recipe available on food network, but I am quite sure she, like the rest of us, has happened upon this one somewhere along the way.  My mom has made this recipe for years--really as long as I can remember.  So, while I like to give credit where credit is due, this one is beyond me. 

I wish I had pics for y'all, but my laptop has gone on strike, so you will just have to take my word on one thing.  These biscuits rise fantastically while being baked.  Rolling out a 3/8" biscuit will result in a end result of 1 1/2".  Perhaps best of all.....the biscuits always have a lovely crack right in the middle that allows then to be halved so easily.  May not sound too exciting to y'all, but these biscuits really melt my butter (pun intended).  This recipe will make 10 large biscuits or 16 smallish ones.  After rolling and cutting out, I often place them on a sheet pan and flash freeze for later use.  If you do this, you can simply pull them out when ready and stick them immediately in the oven and bake normally.  It's a no fail!  Now, onto the recipe:

2 cups self-rising flour
1TBSP sugar
2/3 cup heavy cream

Mix together flour and sugar.  Slowly add cream.  As I've said before, the amount needed will vary based on your humidity levels.  After making this recipe a few times, you won't even measure, you will just get a feel for what you need.  I always make a well in the middle of my flour and pour my cream in and slowly bring everything into the center with a fork.  Add cream until mixture just pulls together and dump onto a heavily floured surface.  The mixture should be quite sticky.  Knead about Seven times and pull in flour as necessary to make a workable dough.  Roll out to desire thickness, cut and place on a sheet pan.  I place a small pat of butter on each biscuit and cook for 8-12 minutes in a 450 degree oven.

As I said earlier, I always keep these in the freezer.  They can be used for a quick weeknight "breakfast" supper meal, used for country ham and biscuits, thrown on top of beef stew, etc.  The options are endless.  Happy Baking!

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