Foolproof Biscuits

[mrb627]

Heat oven to 425.

In a wide mixing bowl, add 2 cups of self rising flour.
Make a well in the middle of the bowl.
Add 1 cup of cold whipping cream.
Gently fold flour into cream with a rubber spatula from the edge of the bowl to the center. Turning the bowl a 1/8th turn between folds. When flour is combined with cream (don't overmix) turn dough out on a lightly floured surface. Pat dough to about a 1/2 inch thickness. Lift edge of dough and fold in half. Dust away extra flour from the surface of the dough. Re-pat the dough back to 1/2 inch thickness. Fold in half again. Remove excess flour again. This time, pat the dough to about 1 inch thick. Using a drinking glass that is about 2 to 2 1/2 in diameter, dip glass in flour and then press out a biscuit. Do not twist glass or the biscuits wont rise properly. Transfer biscuits to an un-greased cookie sheet. Place them close together but not touching.

Bake in the oven near the top. Melt a 1/2 stick of butter in the microwave and let it cool till the biscuits are finished. At 6 minutes, turn the cookie sheet 180 and continue baking an additional 6 minutes. At the end of the 12 minute cycle, remove biscuits from the oven. Spoon melted butter over the top of the biscuits. Leave on cookie sheet for 60 seconds, then remove biscuits from the cookie sheet to a plate.

Enjoy.

(Someone else try this recipe and report back your results, I was amazed how fluffy they were)

Malcolm

 

[norgeway]

I have!

Made these recently also and they are absolutely perfect!

 

[paulg]

Will try

My hubby loves biscuits but his recipe creates consistently bad results. We'll try yours. I am HIGHLY optimistic that they are great. Thanks for the answer to my problem before I posted it!

 

[thor]

Salted butter?

Malcolm, that sure looks like a great recipe! I have a question though, should the butter be salted or un-salted?
I'll rport back as soon as I bake them!
Emilio

 

[mrb627]

Butter

I used unsalted butter. But you can use whatever suits you. I think there is some salt incorporated into the self rising flour.

At the end of the 12 minute bake cycle, biscuits may be only just starting to brown. You can leave them in long, they will get more color from the melted butter.

Malcolm

 

[mrb627]

Southern Biscuits

I have never been able to turn out an outstanding biscuit using the buttermilk and shortening recipe. Had as I try, I always seem to overwork the dough. The heavy cream method makes a novice look like a pro.

Malcolm

 

[thor]

Butter

Thanks Malcolm, then I'll use un-salted butter, which is what I usually have at hand. Salted butter is hard to find in this country.

Emilio

 

[norgeway]

Try...

Doing everything you are NOT supposed to do making biscuits!! I work the dough to death and then knead it before rolling out and my biscuits always are flaky and tender, I think its the flour you use more than anything, I drive about 1 1/2 hours to buy flour in Virginia because they dont sell it here, Virginias Best Self Rising flour..Big Spring Mill Elliston Virginia.Oh yeah, if A recipe calls for @ Tbsp or even 1/4 cup Crisco, I use about 1/2 a cup instead, there is no way to make a tough biscuit then.

 

[thor]

Great buscuits!

Malcolm, made them yesterday, they came out great! Next time I'm going to brush them with a little bit less of melted butter though.

Great recipe, thanks!
Emilio

 

[franksdad]

Thank you

for this recipe!  I can't make good biscuits using buttermilk and shortning either.  I'll be sure to try these.

Jim

 

[kevin313]

Malcolm,

Thanks for this recipe. These I have to try!! I love the idea of using heavy whipping cream - can't wait to make!