Easy, Fluffy Biscuits

I’ve experimented with biscuit recipes for a very long time now.  There’s just something about a homemade biscuit that’s special.  A good, fluffy, soft biscuit tastes like home.

I like this other buttermilk recipe that’s pretty good, too, but this one is my  new favorite!  My good bloggy friend Candace at Sacred Mommyhood shared it with me a while back, promising it is the perfect biscuit recipe, and I do believe she may be right!

These biscuits are absolutely melt-in-your-mouth!

They require only two ingredients – cream and self-rising flour.  Now, before you run out and buy self-rising flour, wait!  Just click here to see how to mix up a batch real quick – so easy.

And wow – these biscuits are amazing, especially covered in butter and honey!

Definitely  the easiest, fluffiest biscuits I’ve ever made!

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Easy, Fluffy Biscuits

Ingredients:

  • 3 cups self-rising flour
  • 2 cups heavy whipping cream

Instructions:

  1. Mix flour and cream in mixing bowl, just til combined.
  2. Knead gently four or five times on lightly floured cutting board.
  3. Pat out to 1/2 inch thick.
  4. Cut out biscuits.  (I made about 18.)
  5. Bake at 450 for ten minutes or until tops are light golden brown.

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Comments

  1. These look great and only 2 ingredients!!! I think even I could make these! :) And I have to admit, every time one of your posts pops up in my Google Reader I excitedly click on it expecting to see a picture of a new baby!! Lol!

  2. YAY!!! You tried them! I’m so glad you liked them. Thanks so much for sharing the recipe…and giving me a “shout out”! :)

  3. I’ve made these before and you’re right – they rock! :-) Of course, I’m a lover of all things biscuit.

  4. I’ve made these twice since you posted the recipe. Amazing!!
    I used milk instead of cream and they turn out great.
    Thanks for posting :)

  5. Thanks for sharing this. Accidentally bought 10 lbs of self-rising flour (but it was a great price!) and this is a great way to use it! We had heart shaped biscuits last night for supper.

  6. Christy Callaway says:

    I LOVE THESE!!!!!!!!

  7. Have you tried these with ground wheat or spelt? If so how did they turn out? They look yummy!

  8. I just made these this morning to celebrate our 24th week of pregnancy. They turned out so well! I used 1.5 cups of half n half and .5 cup of 1% milk and it worked great. Thanks for another yummy and easy recipe!

  9. Question……

    Whenever I make anything with milk, it upsets my husbands stomach. Is heavy whipping cream the same as milk or different?

    Thank you!

  10. I have successfully made these with coconut “whipping cream” and whole wheat flour. That might help the reader looking for a way to make these without dairy. Simply open a can of coconut milk and leave it in the fridge overnight so it gets thick and creamy. Make the recipe as written!

  11. Jeanetta Andrews says:

    Brandy,
    You can make your own self-rising flour by adding 1 1/2 tsp baking powder and 1/2 tsp salt to 1 cup all-purpose white flour or whole wheat flour.

  12. I was unable to cut mine out since they were so goopy. I used 1/2 &1/2 as I’d read from others and used the make-it-yourself self rising flour. once I tried using make-it-yourself buttermilk too. any suggestions???

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