Miracle Drop Biscuits

By CheeseDiva

Ingredients

• 2 cups of Southern soft-wheat self-rising flour
• 1 1/4 cups well-chilled heavy cream

Details

Servings 6
Adapted from gardenandgun.com

Preparation

Step 1

Sheri Castle calls these cream biscuits miracles, as in, “It’s a miracle that anybody can make a decent drop biscuit with only two ingredients.” Sheri recommends this recipe for harried weekdays, lazy weekends, and everyday sopping. She also admits, with a grin, that these are the biscuits she makes most often at home.

Makes 6 biscuits

2 cups of Southern soft-wheat self-rising flour

Preheat the oven to 475 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper and set it aside. Place the flour in a medium bowl and make a well in the center. Pour the cream into the well and stir with a fork to make soft, slightly wet dough. If necessary, finish bringing the dough together with a rubber spatula, but handle the dough as little as possible. Drop the dough into 6 equal lumps on the prepared baking sheet. Bake until the tops are golden, about 12 minutes. Serve hot, although they’re not bad at room temperature, even the next day.