Let’s get straight to truth time, shall we? I basically go to Cracker Barrel for the biscuits. I eat them there, and then take a couple home. Thinking back, I believe my biscuit hoarding began around age 10 or 11 when my dad took me to Red Lobster for dinner one time and had me smuggle out cheddar garlic biscuits in my little purse. At least I come by it honestly.
My personal attempts at homemade biscuits have failed miserably. Well, my one attempt, anyway. Hockey puck, anyone? They were so bad I never attempted them again. Hellooooo Pillsbury!
Well, not too long ago we were invited over to the home of some church family for dinner. My good friend, Sheri, made these amaaaazing biscuits. I’m talking good enough to rival my beloved Cracker Barrel! So, when she told me they were made from only two ingredients…well…FLOORED. If she wasn’t such a fine Christian lady I wouldn’t have believed her!
I couldn’t get those delicious bits out of my mind and finally got around to making some of my own last week. I knew with the first buttery bite that they were, hands down, making the Bread Week cut.
And the best part (OK, the second best part, after their taste!)? These don’t take any longer than it does to preheat the oven and toss in some frozen, store bought biscuits. I’m sure once you get the hang of them, they’ll take even less time.
And now, the stars of the show…
In a medium sized bowl combine flour and heavy whipping cream. I make a little hole in the flour to pour my cream into. I’m pretty sure I read something one time about this being helpful in some way. Is this a thing, or am I telling stories? Not sure. 🙂
Stir gently until just combined.
Turn out onto floured surface and pat down to about a 1/2″ thickness.
Dip 2″ biscuit cutter (or in my case, a glass) into the flour, cut biscuits out and place on cookie sheet, into skillet, pan, or whatever vessel you prefer. Personally, I use my Silpat on a baking sheet. It’s an amazing addition to my non-stick game. If you don’t have one, check it out. Buy it. Love it. Name your first-born after me. Make sure to not twist the cutter when lifting from dough. This will sort of seal the biscuit and it will not rise as well.
After the first cutting, gently roll up your leftover dough and pat back down to cut again. I only do this once to avoid overworking the dough.
Now, pay attention. This is crucial. Brush the tops of the unbaked biscuits with melted unsalted butter. Don’t be stingy with it either.
Bake at 450F degrees for 10-12 minutes until golden on top.
Now, just try to have the self-control not to eat one straight out of the oven with (more) butter. I certainly can’t!
- 2 cups self-rising flour
- 1 1/2 cup heavy whipping cream
- Melted butter
- Preheat oven to 450F degrees.
- In medium size bowl, gently mix together flour and cream until just incorporated.
- Turn out onto floured surface and gently pat into a 1/2" thickness.
- With a floured 2" biscuit cutter, cut biscuits closely together making sure not to twist cutter. After first cutting, gently roll up leftover dough and pat down again to cut more biscuits.
- Place on cookie sheet or in pan and brush with melted butter.
- Bake for 10-12 minutes.
Inyam Griggs says
Love this… Reminds me of the time I needed milk for pancakes, and I substituted using a simple sweet cream. Was perfecto. Thanks for sharing!
Keli Westmoreland says
I’m a big supporter of a cream substitute! 🙂 I’ll have to remember your pancake trick, Inyam!