Thursday, June 30, 2011

Cream Biscuits

     It doesn't get much easier than this when it comes to biscuit making.  With just two ingredients and a bowl you can whip up a batch of these airy, delicate biscuits.  Measure your self rising flour, add the cream, mix, and voila, ready to pop into your oven.  Most of the cream biscuit recipes require a few minutes of kneading, I skipped that process altogether by lightly forming them into balls before setting them close together in my oven.  Be sure to use heavy cream, you definitely need the fat content, and if you like your biscuits on the sweet side, add a tablespoon of sugar.  I did brush them with a little melted butter before baking to help them brown more evenly.   They took almost 20 minutes to bake in my 10 inch dutch oven with 10 coals in a ring around the bottom and the lid completely covered with briquettes.  Once again, you need that initial blast of heat to help them rise.  You can eat these dainty, flaky biscuits in two bites, better yet dripping with honey or topped with your favorite homemade jam.

Cream Biscuits
2 cups self rising flour
1 1/2 cups heavy cream
1-2 Tblsp melted butter

     Lightly oil or spray a 10 inch dutch oven.
     Mix flour with cream in medium size bowl.  Do not over mix. 
     Lightly shape into rounds and place closely together in dutch oven. Brush with melted butter if desired.
     Bake for 15-20 minutes at 450 degrees or until biscuits are nicely brown and cooked through. 
Shape biscuits with your hands

After 20 minutes in a hot oven

You can eat these delicate biscuits in two bites

No comments:

Post a Comment