Whipping Cream Biscuits

I'm always on the search for a biscuit recipe that might actually work for me.  As regular readers of the blog know, frying great chicken and baking tasty biscuits are two things that continue to elude me.

But after reading through Southern Biscuits by Nathalie Dupree, I knew this one had to be foolproof.  It was.

Two ingredients.  Three if you count the melted butter to brush on top after baking.  These were a very tender biscuit which was perfect for our Saturday morning breakfast.

2 cups self-rising flour

1 1/4 whipping cream

melted butter for brushing on top of baked biscuits

Preheat the oven to 450 degrees.

Select your baking pan.  Nathalie recommends the following: “For a soft exterior, select an 8- or 9-inch cake pan, pizza pan, or oven-proof skillet where the biscuits will nestle together snugly, helping each other stay tender but rise while baking.  For a crisp overall exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.”

In a medium bowl, place flour and make a hollow in the middle.  Pour in a cup of the heavy whipping cream and stir with a rubber spatula, using broad circular motions to pull the flour into the cream.

Mix until the flour is moistened and the dough begins to pull away from the bowl.  (If there’s flour remaining, pour in your reserved 1/4 cup of heavy whipping cream by the tablespoon.  You don’t want your dough to be too wet, so do this slowly and try not to over mix your batter.)

Lightly sprinkle a board or another clean surface with flour.  Turn the dough out onto the dough and sprinkle to top lightly with flour. Using floured hands, fold the dough in half, and pat it out into a 1/2″ thick round.  Flour again if necessary, as you don’t want your biscuits sticking to the surface, then fold in half again, reforming into another round.

Using a biscuit cutter, cut out the biscuits, starting at the outside edge and cutting close together, being careful not to twist the cutter.  Transfer the biscuits to your baking sheet.  (Using the scraps, you can pull together another round for more biscuits, though these will be less fluffy.)

Bake the biscuits for 10-14 minutes or until golden brown on top. Remove from the oven and lightly brush with butter.  Serve warm!