Easy Southern Biscuits

My brother-in-law taught me a quickie recipe for biscuits.  Use self-rising flour and cream. (Heavy or whipping, either one will work) All the leavening and fat you need are in those 2 things.

Put some flour in a bowl and add cream, stirring them together until the dough ball pulls away from the side of the bowl. If it gets crumbly, add a little more cream. If it’s sticky, add a little more flour.

Sprinkle some flour on the counter, sprinkle a little on top and pat the dough out to about half the height of the first joint of your thumb. (Try not to handle it a lot. This isn’t bread. Don’t knead it.) A little extra flour on hands, counter and cutter will keep the dough from sticking to them.

If you have a cookie cutter, use it. If you don’t have a cutter, use a glass. (My grandmother used a juice glass because she liked small biscuits. I like them bigger than that. They don’t get wider, only taller.) Rub the edge of the cutter around in the flour and cut straight down. If you cut at an angle, you will have a Leaning Tower of Biscuit. (This is the Voice of Experience.) And don’t twist it. That makes the edge pinch together so they don’t rise well.

Put those biscuits on a cookie sheet, and shape the remaining dough into another flat dough for cutting. keep doing that until all the biscuits are cut out. How many you make depends on the size of your cutter and how close you cut them. The last biscuit will be a little lumpy because it’s just the leftover dough shaped into something similar to the rest of them.

Bake at 425ºF until golden brown. 15-ish minutes. Maybe a little less, maybe a little more. Start checking after 10 minutes. Altitude effects baking time.

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