Here’s a question for you: have you ever made biscuits?
We’re talking about scratch-made, fluffy, melt-in- your-mouth biscuits. The kind that are so soft and light that you probably end up eating more that you should at one time. Mmmm…hungry yet?
We’ve found a foolproof recipe for the Easiest Cream Biscuits. We love this recipe because of its simplicity – one bowl, one spoon, 3 ingredients, and ready in 15 minutes. Easy, right? And biscuits accompany ANY meal, so get creative!
- Breakfast: serve with honey butter or scrambled eggs with fresh herbs and Canadian bacon
- Lunch: top with Brie, apples, arugula and freshly ground black pepper (Makes a great appetizer, too!)
- Dinner: top with hearty beef stew
Easiest Cream Biscuits
2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 1/2 cups heavy whipping cream
Preheat oven to 450 degrees F.
In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet lined with parchment (or a preheated baking stone) leaving at least 1-inch between each biscuit. Bake for 10 – 12 minutes, or until golden brown.