This simple recipe makes the lightest and most tender biscuits imaginable. Choose a "southern style" brand of self-rising flour if you can find it like White Lily, or Martha White that are designed with biscuits in mind.
Size the recipe by how many biscuits you wish to make. 150g (about 5.3 oz.) of each ingredient makes four 3" to 4" biscuits. (Do not use equal amounts by volume! 150g of flour is about 1 1/4 cups but 150g of cream is only about 2/3 cup.)
Measure the flour by weight into a bowl big enough to mix the biscuits. Add the same amount by weight of cream. Stir about 15 strokes until the a ragged dough is formed. Knead the dough a few times to form bring the dough together into a ball.
Pat or roll the dough until about 1" thick and cut into biscuits. Place on an ungreased cookie sheet. Bake 10-12 minutes or until golden brown.
Flaky, fluffy, fresh, light, melt-in-your-mouth biscuit deliciousness! Even for those who are biscuit-challenged, these homemade biscuit recipes are easy and sure to impress. We can ensure you won't be buying...