Sunday, June 10, 2007

Cream Biscuits

VERY EASY and authentic version of southern biscuits. (And I should know!)

2 cups flour (low-gluten, like White Lily, if you can get it)
1 tbs sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups heavy cream

Preheat oven to 475. Whisk together the dry ingredients; add the cream and stir just until the dough comes together. Turn out onto a lightly floured board and knead gently, just 5-10 strokes to amalgamate the dough. Pat out to about 3/4 inch thick. Cut out biscuits with something that's sharp on the edges (don't use a drinking glass!) and don't twist the cutter as you cut. Put on an ungreased cookie sheet with sides barely touching. Bake for about 12-15 minutes, till golden brown on top.

Eat hot, with lashings of butter and plenty of honey or homemade preserves (I used fig preserves from the farmer's market. YUM!)


Blogger tammy said...

These biscuits were so good. I'll be linking over to them sometime this week.

We have an old biscuit recipe from the Southern side of the family that's good, but maybe not as good as these. So, when I talk about my family recipe on my blog, just nod and know that yours is better.

12:10 PM  

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