- 6
Ingredients
- 2 cups of Southern soft-wheat self-rising flour
- 1 1/4 cups well-chilled heavy cream
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.