This ONLY WORKS with a soft wheat flour. All self-rising flours are made with soft wheat. You can also find some “plain” soft wheat flours – White Lily is one but self-rising flours are also marketed by Pillsbury, Gold Medal, King Arthur Flour (sold at Walmart and other supermarkets), and my personal favorite, Odlums, a product of Ireland sold online at Food Ireland.com.
It is expensive but for me is worth it. I am very picky when it comes to my baking ingredients.
Frankly, I no longer use White Lily because I don’t like it since the company was purchased by Smuckers and they moved the milling to another state. Martha Washington is better but in my opinion, the best of the “soft wheat” flours milled in America is Southern Biscuit Self-Rising flour. Still produced by Renwood Mills in Newton, NC. Walmart online sells it.
This is a versatile recipe but the basic biscuits are virtually foolproof. And there is no need to “cut butter or fat into the dry ingredients” as is called for in almost all biscuit recipes. The heavy cream substitutes for the fat.
Self-Rising flour – – 2 cups (For drop biscuits use 1 3/4 cups.
(also about 1/4 cup of regular flour for flouring the board)
Heavy cream – – 1 cup
Mix just till blended – turn out dough onto floured board
fold and knead 4 or 5 times.
Pat or roll out into half inch slab. If you have a rolling pin, use it but not necessary.
Fold in half and press out or roll to 1/2 – 3/4 inch thick.
ALLOW TO REST FOR 5-10 MINUTES
Pre-heat oven to 400°F.
With a sharp biscuit cutter cut into rounds
OR with a sharp knife cut crossways into squares. (Can also use a pizza wheel)
Transfer to a baking pan with sides just barely touching.
Bake for 12 minutes – turn pan back to front
Bake another 8-10 minutes or until biscuits are the color in
the second photo.
They should split naturally – because of that “fold” before cutting.
Serve hot or warm but these are also good cold.
Serve with plain butter and jam, compound butter with herbs or cream cheese with herbs, etc.
Option! Add a tablespoon or so of sugar to the dry ingredients, before adding the cream. This will give you a slightly sweet biscuit suitable for strawberry shortcake or other fruit applications.
Add 1/2 cup sugar plus raisins, currants, dried cranberries, chopped nuts, ORANGE ZEST, etc., and cut with larger cutter to make scones.
For a SAVORY biscuit you can add grated Parmesan cheese – you will need to add a bit more cream. You can also add black pepper or cayenne to use the biscuits as a base for canapes, etc.
These are small “cocktail biscuits” cut with a 1 1/2 inch cutter (standard is 3 inches)
These also are rolled or patted out and folded and rolled before cutting so they split naturally.