Cream Biscuits Recipe or How It Took Me Three Weeks To Make A 10 Minute Recipe

The recipe is straightforward.

2 Cups Self Rising Flour

1 1/2 Cups Heavy Cream or Whipping Cream
1 Tablespoon Sugar.

To large mixing bowl
Add 2 Cups Self Rising Flour.
Sprinkle 1 Tablespoon sugar on top and stir a little bit.
Pour 1 1/2 cups of Heavy Cream on top.
Stir until it begins to form a dough.
Continue to mix with your bare hands until it forms a “Play Doh” consistency.

The dough will go through phases where it is:

  • “mealy”
  • dry and lumpy
  • dry on the outside but one ball
  • slightly tacky and moist on the outside – STOP HERE!

Roll the dough out to 1/2 inch thickness, about the thickness of your thumb, palm down.

Use a 3 inch (about 8CM) drinking glass to cut into circles.

Cook the biscuits on a foil lined cookie sheet at 500F until tops are brown – about 10 minutes

Make sure that the biscuits are cooked fully, give them the time they need in the oven.

 

So my own long winded story.

I was out skating, because that is what I do.  Some of my best ideas come when my heart rate is ticking along at 173 BPM, I’m sweating like I just walked through a car wash, and I’m on eight or ten wheels.

I was thinking about getting home and having something “special” and Biscuits and Gravy came to mind.

Biscuits are one of those things that every “Good Southern Lady” has been taught how to make, and if they are successful, they do it this way because “That’s How Momma Taught Me!”

Usually it takes “cutting in ice cold butter” in pea sized chunks so that the steam from the butter will help to give it height.

I’m neither Southern, nor a Woman – not that there is anything with that, nor not that there is anything wrong with not being that.

I also tend to look for shortcuts in the kitchen.

That Southern Recipe is kind of fussy and really does take practice.

The recipe up top there?  It’s easy.  You just have to be patient in the oven.

That night when we went shopping I remembered I wanted the heavy cream to make these biscuits.

Since I was going to be left alone for a couple weeks, I also had to get some ground beef for Rack, my McNab SuperDog (TM).  I ended up getting 30 pounds of ground beef which basically ate my freezer’s extra space.

I never bake just one of something, and the biscuits would serve me a week of breakfasts.  But with Mr Dog’s food ingredients squatting on the prime real estate in my freezer, I had to wait until the freezer drained of “extra” food.

So I watched.  Every time I opened that freezer and took something out, I did a little mental Happy Dance to think I was getting closer to being able to have those biscuits.

In later shopping trips, I did manage to over fill the house, and get some jarred gravy.  If you are reading this from outside of the US, this is not brown gravy – it’s something called Red Eye Gravy, which is a white Bechamel Sauce cooked with Sausage Chunks and some black pepper to make it all savory.

This stuff is not light, it’s not healthy, and it may not be something for every day, but some people do it daily, and I have seen pictures of an English Breakfast and was amazed at just how much food was on that plate!

Having been on a training diet since 1979, nobody who regularly eats an English Breakfast (Or Irish, Or Canadian, or …) has any room to point fingers.

Once the freezer had finally been “eaten down” to creating the space for seven biscuits to go back in there, I decided it was time.

This Morning.

I made the recipe, and had the results in that picture.

I am impatient when it comes to Biscuits.  I tend to pull them too early, and this was no different.  I did not allow them to cook the full 10 minutes, and they were raw inside.

Back in the oven you go, I ended up giving them three more minutes at 500F to get them almost perfect.

Served in a bowl with 1/4 cup of steaming hot Red Eye Sausage Gravy on top, I was in heaven.

3 weeks to get them, they had better be good!

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