Biscuits, you can’t even really say it without a southern drawl!
Biscuits are already pretty easy, but these are by far the easiest scratch biscuits that I have ever made, no really, they really are quite easy.
Now let’s get out the stuff.
Nothing exotic here!
Preheat oven to 425 degrees
Lets get started. First, sift together the flour, salt, sugar, and baking powder. Don’t have a sifter, no problem, just put the ingredients in the bowl and use a whisk to combine, but I’m feeling nostalgic today so I’m using a sifter….
Sift into your bowl
Next add that cream, it has to be cream, you need the fat, this is replacing the butter or shortening in the recipe as well as the milk.
Give it a stir, just to combine.
Now turn out that scrappy lookin’ mess onto a lightly floured surface.
and knead lightly 6-8 turns. Giving it a light knead will activate the gluten in the flour, and will give it the structure to rise up instead of spread out, giving you nice tall biscuits. Don’t knead too much though because you will develop the gluten making tough biscuits, that’s not really what we are going for here. Now with your hands, evenly pat down the dough to about 1/2 inch thick.
Take your cutter and push straight down without twisting (this helps them rising straight up)
You want to cut them nice and thick, to make tall biscuits.
Repeat until all dough is used up, gathering the scraps together, pressing together, and patting down to cut more biscuits. Place in a greased pan, and brush with melted butter, I used an 8×8 pan here, but they can go on just about any pan, cookie sheet, etc..
Now bake for 15-20 minutes until nice and golden brown all over.
Remove to cooling rack
Lip smackin’ good Y’all!
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 teaspoon sugar
- 1 1/4 cups heavy or whipping cream