2 c. SR flour
1 1/4 c. heavy whipping cream*
Preheat oven to 450. Stir ingredients together until blended. It will be sticky. Dump out onto floured surface. Sprinkle flour on top. Pat out with fingers. Do not use rolling pin. Fold each side up to the top, gently pressing down to half. Do this twice. This adds air which makes them flakier. Pat to desired thickness. Cut with desired cutter. (I used a drinking glass.) Mix scraps to form more biscuits. (Makes 6-10 biscuits depending on thickness and size.) Place in a sprayed 8" cake pan with sides touching. This helps them rise. Butter tops if desired. Bake 15-20 minutes until golden brown. Serve hot! Yummy!
*I bought a 16oz container. After the 1 1/4 c. were used for the first batch, there was still 3/4 c. left in carton. I mixed it with 1 c. flour to use up the rest of the whipping cream and followed the same directions.
1st picture: remember when pans looked like this? (the first time I made these was at my mother-in-laws house. This was the only cake pan I could find) 2nd picture: patted out; 3rd picture: thick biscuits in pan with buttered tops; 4th picture: hot and ready to eat; 5th picture: thinner biscuits ready, they were not buttered before baking.
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