Whipping Cream Biscuits
A two-ingredient recipe for some of the best biscuits you will ever eat! If all you have is all-purpose flour, never fear; we give you instructions for making it into self-rising flour.
Bake: 10 min | Yield: 8 biscuits
Ingredients
- 2 cups self-rising flour
- 1 cup heavy whipping cream
Instructions
Bisicuits
- In a large bowl, combine the flour and cream. Turn out onto a lightly floured surface; knead for 5 minutes or until no longer sticky. Roll dough to a 1/2 inch thickness. Cut into 2 1/2 inch biscuits.
- Place in a large ungreased cast iron or other ovenproof skillet. Bake at 450 degrees F until golden brown, 8 to 10 minutes.
Notes
* If you don't have self-rising flour, add 1 tablespoon baking powder and 1 teaspoon salt to 2 cups all-purpose flour. As a substitute for each cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition
Per biscuit: 213 calories, 11g fat (7g saturated fat)
Attribution
