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Two-Ingredient Southern Cream Biscuits

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  • Two-Ingredient Southern Cream Biscuits

    Two-Ingredient Southern Cream Biscuits

    from Nathalie Dupree and Cynthia Graubart

    2 cups White Lily Self-Rising Flour (or other Self-Rising Flour that uses soft Southern wheat)
    1 cup whipping cream

    Mix until just moistened, don't over mix.

    Turn onto counter and pat into a 1/2 inch high rectangle. Fold dough in half, on top of itself and pat again into a 1/2 inch high rectangle.

    Cut out with 2 1/4 inch biscuit cutter. Stack scraps and press into another 1/2 inch high rectangle. Cut out until dough is gone.

    Bake for about 12-minutes at a 475 oven: bake for 6 minutes, rotate the pan, then check back after an additional 4 minutes or so to check if they're golden brown on top. Brush with melted butter and serve warm.


    To make self-rising flour, add 1 tsp baking powder and 1/4 tsp table salt to each cup of flour.

    To make a lighter flour (similar to White Lily), for each cup of regular all-purpose flour, replace 2 Tablespoons of flour with cornstarch.
    (1 cup lightened all-purpose flour = 14 Tbsp flour and 2 Tbsp cornstarch.)

  • #2
    Re: Two-Ingredient Southern Cream Biscuits

    Antilope, is this a Tried & True recipe?

    Sounds very easy. I've never made homemade before.
    "Everyone's a star and deserves the right to twinkle"


    • #3
      Re: Two-Ingredient Southern Cream Biscuits

      Yes it is tried and true.