Cream Biscuits require only two ingredients, and come together in a snap. Heavy cream and self-rising flour means you can have piping hot biscuits on your table any time you want!
For someone raised in the northern half of the US, I’m pretty picky when it comes to my biscuits. They’re easy enough to make that I’ve become somewhat of a snob, and don’t care for the ones from a can, or Bisquick mixes.
Which is not to say that I won’t still eat them. Even less-than-perfect biscuits are better than nothing, especially when topped with some homemade sausage gravy.
When my dad still had someone other than himself to cook for, there was always a box of Bisquick in the cupboard and on Sundays before we’d go back to our mom’s place, he’d fix my sister and I breakfast.
It was almost always drop biscuits, sausage and eggs. And my mom (because she prefers rolled or cut biscuits) would fix canned biscuits when we’d have Sunday breakfast with my grandparents.As I’ve gotten older, I’ve also developed a preference for rolled or cut biscuits. I also like them to have a lot of flaky layers, something that I discovered is attainable by grating your butter, rather than cutting it in (which is what I usually do).
So I was a little skeptical about making Cream Biscuits.
They’re super-simple to make. You only need two ingredients, and a cast iron skillet (or a baking tray).
As with any biscuits, you don’t want to over-mix or over-handle the dough. That’s how you end up with hockey pucks. And no one likes to eat those.
I found these to be very tender-crumbed, but that they needed almost sixteen minutes to get browned on top. Which is not to say that I didn’t like them. I did (better than no biscuits and all – See comment above).
I did find myself wishing I’d made some sausage gravy to top them with. But I do think I like my flaky-layered biscuits just a mite better.
Still, these come together in enough time, you could almost make them for a weekday breakfast, and not wait until the weekend. Or if you like breakfast-for-dinner, these could be on your table quickly, even after a long day at work.
Which is awesome, when you’re in need of serious comfort food ASAP.
- 2 C self-rising flour
- 1 1/4-1 1/2 C heavy cream
- Preheat the oven to 475 degrees F. Lightly grease the bottom of a cast iron skillet or a baking tray.
- With a fork, mix together 1 1/4 C of cream and the flour just until the dough comes together. If the dough seems too dry, add the additional cream, a tablespoon at a time.
- Pat the dough out on a floured surface to a 1/2-inch thickness. Using a floured biscuit cutter, cut rounds and place them in the skillet or on the baking sheet. If desired, brush the tops with any remaining cream.
- Bake for 12-18 minutes, or until golden brown on top. Serve immediately.
Ateco 14403 3.5-Inch Round Stainless Steel Cutter
Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned 10.25-Inch Cast Iron Skillet with Red Silicone Hot Handle Holder.
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