Melt In Your Mouth Buttermilk And Cream Biscuits |
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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 8 |
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I love biscuits and these are the best I have ever eaten. A huge throw down to all you Southern cooks, I know, and no disrespect, but these are SO good! From The Best American Recipes '03-'04 and Sara Perry Ingredients:
2 cups self-rising flour |
1/8 teaspoon baking soda |
3/4 teaspoon salt |
2 tablespoons sugar |
4 tablespoons (1/2 stick) cold unsalted butter cut into small dime size pieces |
3/4 cup buttermilk |
1/2 cup heavy cream |
1/2 cup all purpose flour for dredging |
optional 2 tablespoons unsalted butter melted to brush on top |
Directions:
1. Preheat oven to 500 degrees.
2. Spray an 8 or 9 inch round cake pan with Pam for Baking spray.
3. In a medium bowl, whisk together the self-rising flour, baking soda, salt, and sugar.
4. Add the cold butter.
5. Using your fingers or a pastry blender, work the mixture into small peas size pieces.
6. Stir in buttermilk and cream and let the dough stand for 2 minutes. It will be sticky and wet. Do not add more flour!
7. In a small bowl add about half of the all purpose flour, flour your hands as well.
8. Using a larger spoon, so you'll have biscuits about the size of a good sized lemon, scoop a lemon sized lump of the dough into the flour.
9. Gently coat it with flour, shake off the excess and again, gently shape into a soft round.
10. Place in the prepared pan, making an outer circle of biscuits and one or two in the middle.
11. Bake at 500 degrees for 5 minutes.
12. LOWER the oven temperature to 475 degrees and bake the biscuits for about 17 more minutes until very brown. I start checking on them after about 15 minutes.
13. Remove from oven, brush with melted butter if desired while still in the pan.
14. Let rest in the pan for 5 minutes, then turn out and enjoy!
15. Fight off other family members so you get your fair share, you did bake them after all!
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