It is after a long search, many trials and failures that I bring you the PERFECT biscuit recipe. Best part? 3 ingredients!!
It is, however a recipe that you need to follow some specific instructions. Don’t panic, they are easy and will have your family and friends begging for more.
Without a bunch of blah blah blah and all that jazz, here we go!
- 2 cups White Lily Self Rising Flour
- 1 1/2 cup heavy cream
- Kosher salt
- Preheat oven to 500.
Preheat your oven to 500.
Place 2 cups of the WL Self Rising Flour in a bowl. If you do not have White Lily, go get some. I have tried with store brands and they were not so great.
Sprinkle in a pinch of salt, maybe 1/2 tsp, and stir with the flour. Make a well in the center and drizzle in your heavy cream while stirring.
Once all of your flour has been stirred in, dump the dough onto a lightly floured surface. Your dough will look wet and not like biscuits. It is supposed to! Do not keep stirring and over mix your dough.
Sprinkle more flour on top so your rolling pin doesn’t stick. Don’t have a rolling pin? Use a glass!
Knead the dough 8-10 times and it will quickly feel like a delightful, soft dough. If it starts sticking to your hands or surface, give it another flour sprinkle!
You should be able to lightly poke the dough and leave a dent without and sticking to your poker.
Roll your dough into a 12” square. Remember if a spot starts sticking, sprinkle!
Now fold the side 1/3 of the dough towards the middle to make a long rectangle. Think pamphlet.
Now fold the top and bottom 1/3 into form a super fat small square.
Now roll it back out into a 12” square and origami that junk again. You MUST do this TWICE or you will not get the rise and easy split once they are baked. It takes 2 minutes, you can do it!
Now here is a bit of a preference choice.
If you like round biscuits, press your biscuit cutter down into the dough and straight up. Don’t twist a lot, this can “seal” the edges and prevent rise. Get as many from this roll as you can. Your next cuts won’t look as smooth and pretty but will still be just as yummy.
If you don’t have a biscuit cutter, or maybe don’t want to deal with 2 pans, cut your dough into squares and transfer into a greased square cake pan.
Now brush the tops with a little extra heavy cream and sprinkle with salt! That’s it!
Into the oven for 10-12 minutes and you will have perfectly soft, smooth, warm biscuits that won’t require a knife or even butter!
Enjoy!!
For those who have made biscuits other ways, please try this and let me know! I have had my mom and sisters try this recipe and they are all converts😍. The heavy cream replaces the buttermilk, shortening, and butter typical recipes require. Who doesn’t want easier?
I hope everyone is staying safe, healthy, and sane during the quarantine! I love you all and can’t wait to hear about your adventure into biscuit bliss!
-C
witandwhiskey 