CREAM BISCUITS {country cook}

Photo by JANINE W.
Adapted from thecountrycook.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thecountrycook.net

Ingredients

  • 1.75

    cups White Lily Self-Rising flour

  • 1

    cup heavy cream

  • 1/4

    cup melted butter {for tops of biscuits}

Directions

Preheat oven to 500°F degrees. Spray a baking sheet with a little nonstick cooking spray. Measure out flour into a large bowl {don’t pack your measuring cup, scoop and swipe off excess flour} Gradually stir in cream, adding enough to moisten flour to a sticky dough. Mix gently then turn dough out onto a lightly floured surface {use the self-rising flour} If dough is too sticky to handle, add just a sprinkling of self-rising flour to the top. Fold dough 2 times to form a ball. Pat or roll dough gently to a ½” thickness. Take biscuit cutter and dip it in a bit of the self-rising flour {this will keep it from sticking to the dough as it cuts} cut out biscuits as close together as possible, just press down, and pull up. Place on baking sheet. Then roll the dough back up and spread it out again. Then do a second cutting. Don't cut the dough more than twice. The dough starts to get tough after that and it changes the texture. So two cuttings will be the maximum for these biscuits. I get 6 biscuits from this recipe. Place on cookie sheet. Place biscuits close to each other {with sides touching} for soft biscuit sides. Separate biscuits if you want a biscuit with slightly crisper sides. Brush tops with a bit of melted butter. place biscuits {one sheet at a time, in the middle rack} in preheated oven and bake about 8-10 minutes or until tops are golden brown. Brush tops of biscuits with a little more melted butter and serve while warm.

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