2-Ingredient Cream Biscuits

• Vegetarian

• Baking & Spices

  • 1 3/4 cups Lily self-rising flour, White

• Dairy

  • 1/4 cup Butter
  • 1 cup Heavy cream

Found on thecountrycook.net

Description

Directions

• Preheat oven to 500F degrees (yes, that is the correct temperature)
• Spray a baking sheet with a little nonstick spray.
• Measure out flour (using technique above) into a large bowl.
• Gradually stir in cream, adding enough to moisten flour to a sticky dough.
• Mix gently then turn dough out onto a lightly floured surface (use the self-rising flour).
• If it is too sticky to handle, add just a sprinkling of self-rising flour to the top.
• Fold the dough two times to form a ball.
• Pat or roll dough gently to a 1/2 inch thickness.Youll notice, its not rolled out into a big sheet.
• I just pressed it out gently with my hands, leaving the dough fairly thick.
• Take your biscuit cutter and dip it in a bit of the self-rising flour (this will keep it from sticking to the dough as it cuts).
• Then begin to cut out biscuits as close together as possible.
• Do not twist your biscuit cutter when cutting them out.
• Just press down, and pull up.
• I got about 3 biscuits from this first cutting. I probably could have cut out 4. Then I rolled the dough back up and spread it out again.
• Then did a second cutting.
• Dont cut the dough more than twice.
• The dough starts to get tough after that and it changes the texture.
• So two cuttings will be the maximum for these biscuits.
• I get 6 biscuits from this recipe.
• Place biscuits on your prepared cookie sheet.
• Place biscuits close to each other (with sides touching) for soft biscuit sides. Separate biscuits if you want a biscuit with slightly crisper sides.
• Brush the tops of the biscuits with a bit of melted butter.
• Then place biscuits (one sheet at a time, in the middle rack) in preheated oven and bake for about 8-10 minutes or until tops are golden brown.