Southern Biscuits

This is the biscuit recipe for those who think they can't make great biscuits. Very few things require this little effort to reap so great a reward (Shhhh! No one has to know how easy they are, let everyone think you are the biscuit guru). There are 2 secrets here: one is the self-rising flour - no need to measure baking soda and baking powder. The other secret is the cream - it has a high enough fat content so there is no need to cut in butter or shortening.

2 cups self-rising flour + more for kneading

1 tablespoon sugar

1 1/2 cups heavy whipping cream

melted butter for basting

Preheat oven to 450 degrees. Sift 2 cups flour* (see *Notes below) and the sugar into a medium bowl, whisk to blend. Make a well in the center of the dry ingredients and add the cream, all at once. Using a wooden spoon, quickly and briefly bring the flour/sugar mixture together with the cream. You'll want to stir with a firm hand.

Here's the important part: To ensure a tender product, as with any quick bread (pancakes, muffins, scones, ect.) you do not want to over-mix the dough. Just as soon as the dry ingredients are incorporated into the wet ingredients - stop mixing. You will have some lumps of flour and that's fine...I promise. When you knead the dough, handle it as little as possible. Too much handling results in hockey pucks instead of biscuits.

Turn the dough out onto a board which has been lightly dusted with additional flour. With your hands, bring the dough together in a ball. Ever made a snowball? Handle biscuit dough the same way; sort of gently packing it together. Knead the dough for no more than 30 seconds...that's it. Then pat it out to a uniform 3/4" to 7/8" thickness (no need for a rolling pin - your hands are gentler).

Use a biscuit cutter to cut rounds from the dough and place them 1 inch apart on an ungreased baking sheet. Re-roll the trimmings one time to use them up*. Place the baking sheet in the center of the oven and bake for 13 - 17 minutes until deep, golden brown on top.

Remove from the oven and brush the tops with melted butter. Serve hot with your favorite honey, homemade jam, or apple butter. Yield 8 - 12 biscuits depending on the size of the cutter.

Southern Biscuits

*Notes:

You'll have some trimmings from the second roll-out, but I don't recommend using them - they will have been handled too much. You can squish them together to make a less-than-tender biscuit for the dog, though.
For biscuits with softer sides, place them on the baking sheet with sides touching.
For drop biscuits - do not pat the dough out. Instead, drop heaping tablespoons of dough onto the baking sheet, slightly smoothing the tops. Continue as usual.
Add ins: So many things can be stirred into the dry ingredients before the cream is added. Use your imagination to spice up your biscuits.... here are some suggestions to get your creative juices flowing:

bacon bits
shredded cheddar cheese
finely chopped ham
chopped walnuts or pecans
raisins or craisins

This biscuit dough freezes very well. Why not make a double batch, bake half of the biscuits and freeze the other half? Wrap tightly in foil and place in a freezer bag for up to 3 months. When needed, remove from the freezer, thaw on the counter and bake as directed above.
Don't have a biscuit cutter? No problem. Just remove both the top and bottom lids from a used tin can, wash it well, and remove the label. Ta da! Super cheapo biscuit cutter.
How not to "mess up" this recipe:
1. Again, handle the dough as little as possible. I know I sound like a broken record - but it's vital.
2. Don't try to reduce the fat in this recipe by substituting milk or half 'n half.....it's the cream that brings in the necessary fat protein to make biscuits.
3. Make certain to sift the flour before adding it to the bowl - I use a fine mesh strainer. I've often found hard bits in my bag of flour and they do not belong in these amazing biscuits.