Thursday, August 29, 2013

Cream Biscuits

Are you ready for the easiest biscuits in the world? So simple, you don't even need a recipe, but I'll give you one anyhow. (The beauty of not needing a recipe is that you can eyeball things if you need to make just a few biscuits, or need to use up an odd amount of flour left in the canister. Cool.)

Cream Biscuits
(Adapted from the millions of cream biscuit recipes out there, all of them Southern)

Makes 12-16 biscuits

Preheat your oven to 375.
Lightly grease a sheet pan.

In a medium sized bowl, add 2 cups of self-rising flour and 1 1/2 cups (12 oz.) heavy (whipping) cream. Stir with a wooden spoon until just combined. If it is a bit crumbly, add another splash of cream. Sticky? Add a tablespoon of flour.

At this point, you have two options: drop biscuits and cut biscuits.

If you want drop biscuits, drop spoonfuls of your biscuit dough onto your prepared cookie sheet, 1/2" apart.

If you want cut biscuits, lightly flour your work surface and gently fold/knead your dough two or three times until it makes a sort of smooth ball. Roll it out to about 1/2" thick, and cut with a 3" cookie cutter. Please your biscuit rounds onto your prepared cookie sheet, again 1/2" apart.

Bake 15-17 minutes, or until the bottoms just start to get golden (or a little longer, if you like darker biscuits). Remove to a cooling rack, or straight into your serving basket.

(These biscuits are pretty darn close to what you get with your fried chicken with the eleven secret herbs and spices. Just FYI.)