Want to serve homemade biscuits for breakfast or to make ham and cheese biscuits for your party? I have one easy recipe for you, using just two ingredients: self-rising flour and heavy cream!
I love biscuits but they have to be fresh and warm. I have never bought ready made biscuits. They are actually not that hard to make and homemade ones are 100 times better than the store bought (I believe!). Some people might be overwhelmed by many steps involved but you no longer have an excuse not to make them yourself once you have this recipe.
I have used this recipe numerous times for strawberry shortcakes during summer months when we get juicy local strawberries. This is one of my family's favorite desserts. When my husband brings home some strawberries, I know he has this in mind, and nobody in my family ever complained, "Strawberry shortcake, again?" If I have self-rising flour on hand, I will be happy to make it any time, day or night!
First preheat your oven to 425 degrees.
Measure 1 cup of self-rising flour and put it in a mixing bowl. It's important here to have self-rising flour which is already premixed with salt and baking powder, etc. Regular flour will not work. Drizzle 3/4 cup of cold heavy cream all over the flour. Using a fork, mix the ingredients together until it comes into a rough ball. You might need to add a tablespoon or so of cream. The dough should have just enough moisture to hold together. If your dough is too wet, add a few tablespoons of flour. Put the dough ball on a lightly floured counter to knead a couple of times, just enough for the dough to come together. You want lumpy not smooth!! Do not overwork your dough, otherwise your biscuits will not be light and fluffy. Less work is more here! Roll the dough out into 3/4 inch thick, and using a 2 inch cookie cutter, cut it into rounds. You should have 5-6 biscuits. You can also use a 1 inch cooking cutter to make 10-12 rounds for your appetizer party. You can double or triple this recipe to suit your need.
Bake the biscuits for 12-14 minutes, until golden brown. The smaller ones should take 10-12 minutes only. Do not over bake!! It's a crime. You want your biscuits to be silky soft inside. Serve immediately. I slathered mine with European butter and jam, salty, sweet, buttery, and warm....ummmm.
I will have one more and go exercise later. :)