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Ingredients
- 1 1/2 cups self-rising flour
- 1/8 teaspoons salt (optional; for a saltier biscuit)
- 3/4 cup heavy or whipping cream
- NOTE: if the dough does not come together readily, dribble in an additional 1-2 tablespoons cream to make it totally cohesive.
- Recipe can be doubled
Details
Servings 12
Preparation time 10mins
Cooking time 20mins
Preparation
Step 1
Preheat oven to 450 degrees, with a rack in the top third of oven.
Mix the flour and salt together, then add the cream until smooth and batter-like. If it's not coming together, you can use your hands to lightly knead and press it together in the bowl.
Scoop 1-ounce balls of dough onto a ungreased parchment-lined baking sheet, leaving a couple of inches between them. A tablespoon cookie scoop works well.
Alternately, pat the dough 3/4 inch thick and cut biscuits with a cutter, if desired. (At this point the biscuits can be frozen and baked straight from the freezer.)
Brush the tops of the biscuits with cream, milk, or water; this will help them rise.
Bake the biscuits 10 minutes or so, or until they are light golden brown on top and baked all the way through. Break one open to make sure they're done!
Serve warm or at room temperature; to store, wrap well in plastic wrap and leave at room temperature for several days; freeze for longer storage.
To make now and serve later, place shaped/unbaked biscuits close together on a small baking sheet; place the sheet in the freezer, and freeze until solid. Transfer the biscuits to an airtight container (plastic bag, etc.) When you are ready to serve, there's no need to thaw the biscuits; remove them from the freezer and bake as directed above, adding a few minutes to the baking time.
TO Make:
Short cake add 2 tbsp. sugar and 1 tbsp. vanilla to dough.
Savory biscuits add 2-3 tbsp. chopped fresh herbs to dough.
Enhance with bacon and cheese.
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