Southern Cream Biscuits
2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
3/4 cups heavy whipping cream
3/4 buttermilk
1 pinch salt
Preheat oven to 450 degrees F.
In a medium bowl, stir together the flour, sugar, buttermilk and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.
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Buttermilk Biscuits
2 C. all-purpose flour
heaping 1/2 t. salt
3 1/4 t. baking powder
1 t. sugar, if desired
1/2 t. baking soda
5 T. chilled shortening or lard
7/8 C. buttermilk
Sift the dry ingredients together into a large bowl. Add
the cold shortening and work all through the flour with your
fingertips until all the flour is combined with a bit of
fat. Add the buttermilk and stir vigorously until the dough
forms a ball.
Turn the dough out onto a floured surface. Flouring your
hands if necessary, knead lightly for 10 strokes. Stop just
as soon as dough begins to look smooth. (Sprinkle some
additional flour on the dough if needed, but add as little as
possible.)
Pat dough out into a rectangle, about 8 by 7 by 3/4 inches.
Using a cutter dipped in flour, cut into 2-inch rounds.
(Dough scraps can be pulled together and patted out again
once.) Place on an ungreased baking sheet and bake in an oven
preheated to 500°F. for about 8 minutes, until lightly
browned. Serve hot.
Makes about 12 biscuits.
