Skip to main content

Cream Biscuits

I've seen the recipe for these biscuits everywhere lately.  I'm not surprised, because these are so easy and the resulting biscuits are delicious!

The recipe I used was out of Nathalie DuPree's Mastering the Art of Southern Cooking, but like I said before, if you google it, there are dozens of sites out there with recipes.

The allure of this recipe is that it only uses two ingredients- heavy cream and self rising flour.  That's it.

I had to play with the recipe a little because I am in a much drier climate than Ms. Dupree, therefore I had to use almost half again as much cream to get my dough to come together.

I put these biscuits together in about 5 minutes, including the cutting.  They baked about 12 minutes.  That's home made biscuits in about 15 minutes- crazy!

In a large bowl I mixed 2 cups of self rising flour.  I made a well in the center, then slowly poured in 1 cup of heavy cream.  After folding it in very carefully (NEVER over mix biscuit dough!), I realized I needed more cream.  I used about a half cup more.  When the dough starts to come together in one big lump, tump it out on a well floured surface.  The directions said pat it out and fold it over.  I was afraid my dough would be overworked, so I skipped that step and went right to patting it out until it was about 1/2 an inch thick.  Then I used a 2 inch biscuit cutter and cut out 14 biscuits (that included gently putting scraps back together for the last 4 biscuits)- don't twist the cutter while you punch them out or the biscuits won't rise properly.  I put them on a buttered cookie sheet and baked them at 450 degrees for 12 minutes, spinning the pan half way through.  If you want softer biscuits, crowd them together in a pan.  I wanted biscuits that were crispy on the outside.  When they come out of the oven, slather them generously with butter.  Try not to eat one standing at the oven.  I dare you!

Possible variations- you could add chives and cheddar to the dough, smoked gouda and ham, any herbs, garlic (or slather the tops with garlic butter when they come out of the oven).  I think to make an even crispier biscuit, next time I'll baste the tops with melted, salted butter before I bake them.  It doesn't matter what you do to them- just make them!

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

Gouda Mac and Cheese

IMG_1102, originally uploaded by All Things Mimi. Dev loves gouda cheese.
We had a hunk of it in our fridge.
So...I decided to make mac and cheese out of it.
Unfortunately, I wasn't going by a recipe, so I can't tell you exactly how I did it. I can give you a blow by blow, but that's about it.
I started by sauteeing an onion in olive oil and butter (if I had to guess at amounts, I'd say maybe a couple of tablespoons of butter and one tablespoon of olive oil). Oh- and I started boiling the elbow pasta. I boiled about half a pound of pasta for 8 minutes, then drained it.
Back at the cheese sauce...
After the onions had softened (about maybe 5 minutes), I added flour. How much? I have no idea- maybe a quarter cup? I let it cook like a roux for about 5 minutes. I added a little salt and a few drops of hot sauce at this point. I had managed to eek 2 cups of dairy liquid out of my fridge- I had about 1/2 cup of 2% milk, about 1 cup of half and half and maybe 1/2 cup of white wine. …