I’ve gotta be honest with y’all this morning.
I only made biscuits out of a can/bag until I was 23-years-old.
They freaked me out… and when I finally realized how easy and wonderful they were, I hopped on the homemade biscuit bandwagon, but it took a significant amount of time for me to try my hand at them.
These biscuits are both simple to make and delicious to boot!
Here’s what you need for them:
FOUR ingredients, y’all.
All-purpose flour, sea salt, heavy whipping cream and baking soda.
Let’s make this happen.
You’ll mix the dry ingredients. Then stir in the wet ingredients. And then mix them all together in your bowl until just incorporated.
Then it’s time to roll out, then cut your biscuits.
Bake those babies, top ‘em with a little butter, then ENJOY!
Rachel’s Very Beginner Cream Biscuits
From Southern Biscuits by Nathalie Dupree and Cynthia Graubart
Makes 12-16 2.5″ biscuits
- 2 cups unbleached, all-purpose flour
- 1 teaspoon sea salt
- 1 1/2 teaspoons baking powder
- 1 1/4 cups heavy whipping cream
- Unsalted butter for finishing
- Preheat the oven to 450°.
- Select your baking pan. Nathalie and Cynthia recommend the following: “For a soft exterior, select an 8- or 9-inch cake pan, pizza pan, or oven-proof skillet where the biscuits will nestle together snugly, helping each other tay tender but rise while baking. For a crisp overall exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.” (Judging from my photos, I chose the second option.)
- Whisk your flour, salt and baking powder together until incorporated. (Hey-o! You just made your very own self-rising flour!)
- Make a hollow in these ingredients, and pour in a cup of the heavy whipping cream, and stir with a rubber spatula, using broad circular motions to pull the flour into the cream. Mix until the dry ingredients are moistened and the dough begins to pull away from the bowl. (If there’s flour remaining, pour in your reserved 1/4 cup of heavy whipping cream by the tablespoon. You don’t want your dough to be too wet, so do this slowly and try not to overmix your batter.)
- Lightly sprinkle a board or another clean surface with flour. Turn the dough out onto the dough and sprinkle to top lightly with flour. Using floured hands, fold the dough in half, and pat it out into a 1/2″ thick round. Flour again if necessary, as you don’t want your biscuits sticking to the surface, then fold in half again, reforming into another round.
- Using a biscuit cutter, cut out the biscuits, starting at the outside edge and cutting close together, being careful not to twist the cutter. Transfer the biscuits to your baking sheet. (Using the scraps, you can pull together another round for more biscuits, though these will be less fluffy.)
- Bake the biscuits for 10-14 minutes or until golden brown on top.
- Remove from the oven and lightly brush with butter. Turn the biscuits out upside down on a plate to cool, then serve warm!
Is there a food that you were scared to make/try, but when you finally did, you were pleasantly surprised?