- Cooking Time:
- Preparation Time:
BackstoryThe secret of these sensationally light biscuits is the steam produced by a moist dough and baking the biscuits up against each other.
(measure flour by dipping cup into flour and leveling against side of bag)
- 1 1/2 level cups white lily self-rising flour,
- (OR 1 cup other brand self-rising flour plus 1/2 cup granulated flour (i.e.Wondra or shake and blend) plus 1/2 teaspoon baking powder)
- 1 tablespoon sugar
- Between 1/8 and 1/4 teaspoon salt
- 3 tablespoons shortening (Crisco, Spry, etc.)
- 3/4 cup buttermilk
- 1/2 cup heavy cream
- Melted butter - optional
- Preheat oven to 475.
- Set a rack in center of oven.
- Spray 8-inch cake pan with non-stick spray.
- Have 1 cup non-self-rising flour in a pie plate.
- Spray a medium ice cream scoop or tablespoon with non-stick spray to scoop up biscuit dough.
- Blend flour, sugar and salt together in a bowl.
- Working in with finger tips, mix in shortening.
- Add buttermilk and cream and stir with a spoon until just mixed - dough will be wet and gooey.
- Scoop up biscuit dough and drop in plate of flour.
- Sprinkle with flour and roll in flour.
- Shake off excess and shape into a tall round. Place in cake pan.
- Continue process until all dough is used, pressing biscuits snugly next to each other.
- For wretched excess, you could brush bicuits with melted butter.
- Bake about 15 to 18 minutes, or until golden brown.
- Eat hot, turning out the panful of biscuits onto a platter, and gently separating them with a paring knife.