Cream Biscuits
For 12 years I kept a biscuit that I made in Miss Pinkston's Home Economics class at Pascagoula Junior High. It was harder than granite and never got moldy. Even after I threw it out, it was a constant threat to me. I would never try to make the dreaded biscuits from scratch!! That is - until I discovered this recipe. It is Pam-proof! Great biscuits every time and only two ingredients.
Ingredients
1 cup self-rising flour (You MUST use self-rising!)
1 cup heavy whipping cream
Steps
1 cup self-rising flour (You MUST use self-rising!)
1 cup heavy whipping cream
Steps
- Mix the whipping cream and the self-rising flour.
- Drop the biscuits from a tablespoon onto a greased cookie sheet. (Make it a heaping tablespoon.)
- Leave enough room for expansion.
- Bake the biscuits at 425° F for 15 to 20 minutes until light golden brown.
- Serve with lots of butter, (Who cares? You're already eating whipping cream!) honey, jam, or cream gravy.
