I don’t care what anyone says, biscuits are kind of a pain in the ass. They’re worth it, but there’s some work involved.
Unless you’re talking about cream biscuits. Cream biscuits are almost as easy as those things you get out of the exploding cardboard can. And way more delicious. I won’t pretend that they’re as delicious as the work-intensive, butter-packed variety, but they serve a purpose.
More than one purpose, really. They’re equally at home with a cup of morning tea and a slather of butter and jam (Wild Blueberry Almond from Laura Ann’s Jams pictured above) as they are served alongside a roasted chicken. They hold together well, and have a lovely, fluffy interior and a crunch on the outside, making them perfect for a sandwich. Or just stuffing in your face as-is.
They’re easy, but they can be ruined. Don’t overwork the dough. It’s even less forgiving than your usual biscuit dough. And make sure your flour is fresh.
1 3/4 cups self-rising flour
3/4 to 1 cup of cream (1/2 & 1/2 works, as does buttermilk too, but the texture will be a little different)
Some melted butter to brush on the tops
Really? That’s it? Just a couple of ingredients? Yes!
Measure out your flour and stir in the cream with a fork a little at a time. You only need as much cream as it takes to get the flour to hold together. Dump this mess onto a floured surface, pat it out a bit, fold once and pat down a little, fold again, and pat it down to just shy of an inch thick. Or thicker. It doesn’t really matter. Not too thick, though.
Cut out your biscuits with a nice sharp cutter and place on a buttered baking sheet. Brush the tops with butter and bake at 500 degrees until just golden. If you’ve got one of them mighty powerful ovens, go 475 or even 450. Mine runs hot, so I usually go 450.
Serve hot out of the oven! They really don’t keep very well, which is okay since they’re probably all going to get eaten. This recipe will make 6 or 7 biscuits.
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