I confess, I very rarely make scratch biscuits these days. Most of our breakfasts consist of Smoothies made with Greek Yogurt and fruit, a healthy cereal, or eggs with whole grain toast. OK, I confess to using Pillsbury Grands, or my new favorite and more health Immaculate Baking company refrigerator biscuits. But my husband loves homemade biscuits, and I made these for him. I was curious about using only the two ingredients, but it worked, and I used a biscuit cutter passed down to me which belonged to my grandmother, Mary Clyde Curley Terrell, or “Clyde” and she was called all her life. Nothing fancy to have endured for so long – this biscuit cutter is simply a small tin can with holes punched in the bottom. I love it. And I loved Grandma. She was born on March 25, 1887, so her birthday was this week, and I thought about her alot when I used her little tin cutter.
Yield: 24 biscuits
2 1/2 cups self-rising flour, divided
1 1/2 cups heavy cream, divided
Butter, because you will butter your pan, and also because you really need butter with hot biscuits!
Preheat oven to 425 degrees.
Lightly butter baking pan, or spray with cooking spray if preferred.
Whisk 2 cups of the flour in a large wide bowl, and set aside the remaining flour. Make a deep hollow in the center of the flour with your fist. Slowly stir in 1 cup of cream, reserving remainder of cream, into the hollow with a rubber spatula or spoon, using broad circular strokes to pull the flour into the cream. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If it seems dry and crumbly and the flour is not being worked in, sprinkle reserved cream,a little at a time to incorporate the remaining flour. The dough will be sticky looking and not very smooth.. If the dough is too wet, use more flour as you begin to shape
. Lightly sprinkle a plastic sheet,tea towel, or other clean surface with some of the reserved flour. Turn the dough out onto this , and sprinkle the top of the dough lightly with flour . With floured hands, fold the dough in half and pat it into a round, using a little additional flour only if needed. Flour again if sticky and fold the dough in half a second time.
If the dough is still clumpy, pat and fold a third time. Pat dough into a 1/2-inch-thick round for normal biscuits, a 3/4-inch-thick round for tall biscuits, or a 1-inch-thick round for giant biscuits. Brush off any visible flour from the top. For each biscuit, dip a biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, but the more the dough is worked, the less tender the biscuits will be
.Using a metal spatula, move the biscuits to baking sheet. Bake the biscuits on the top rack of the oven for a total of 10 to 14 minutes, until light golden brown. When they are done, remove from oven and lightly brush tops with melted butter. Serve hot.
Adapted from a recipe in “Mastering the Art of Southern Cooking,” by Nathalie Dupree