Since I have been going back to my Southern roots this week, I thought I would finish the week with these biscuits. Biscuits are something that are truly appreciated in the south. I don’t know that I really understood this fact until I moved to the midwest and got biscuits at a breakfast restaurant. They were horrible. I quickly learned my lesson. You do not order biscuits at a restaurant unless you are in the south. (There may be exceptions to this rule. If you know of a good biscuit place, please let me know.)
I have tried and tried to make biscuits like my mamaw (that’s grandmother in southern) or my aunt, but they do not live up to my heritage. I have even stood by and watched my aunt trying to figure out her secret. (She doesn’t measure anything! She just makes them by the way they feel.) Anyway, I have been unsuccessful in all of my attempts to recreate my family’s biscuits so I have moved on to Dorie Greenspan again.
I have been making a sweet potato biscuit of hers for quite sometime and they are amazing. I will definitely share that recipe soon. One night we had friends over for dinner, and I decided to look to Dorie for inspiration again. I saw this recipe for sweet cream biscuits. I had cream on hand so I threw them together in no time. Let me tell you as a Southerner and an expert biscuit eater, these biscuits are scrumptious.
Sweet Cream Biscuits
2 cups flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups cold heavy cream
Preheat oven to 425 degrees.
Whisk flour, baking powder, sugar, and salt together in a bowl. Add cream to the flour mixture. Using a fork start stirring the ingredients together. You should have a nice soft dough. With your hands, give the dough a quick gentle kneading just enough to bring everything together. (3 or 4 turns)
Lightly dust a surface with flour and turn out dough. Dust dough lightly with flour and pat it out with your hands or a rolling pin until it is about 1/2 inch high. (The less you work with the dough the more tender the biscuits will be.)
Using a 1 1/2 – 2 inch biscuit cutter cut out as many biscuits as you can. Cutting them as close to one another as possible. Transfer the biscuits to a baking sheet lined with parchment or a silicone mat. Gather the scraps together and pat them out again to a 1/2 inch thickness and cutting out more biscuits until all of your dough is used.
Bake the biscuits for 14-18 minutes, or until they are tall, puffed and golden brown. Serve them with honey, jam, sausage and gravy or just by themselves.
It may not be the recipe handed down from my mamaw but it is a keeper and I will definitely be handing it down to my children.