The recipe for a perfect Saturday morning?
1 light breeze.
1 yummy breakfast on the patio with a neighbor.
Mr. Ronnie is a great friend of ours. He and his wife, Ms. Suzanne, have lived across the street from us since we moved in. They love our boys like their own, and Mr. Ronnie brings us food from time to time.
This morning, Mr. Ronnie meandered over with his coffee, so I thought it would be a nice opportunity to make a batch of biscuits and try our new strawberry rhubarb preserves I found at the farmer's market. Everyone says one can't live in the south and not know how to make biscuits, but you and I both know they can be cantankerous.
When making this breakfast staple, a light hand is a must, and so is this recipe. These are melt-in-your-mouth-I-can't-mess-them-up good! I promise.
Cream Biscuits - makes about 12
- 1 3/4 cups self-rising flour
- 1 cup heavy whipping cream
- 1/4 cup melted butter
~ Measure flour into a bowl.
~ Gradually stir in cream just until flour holds together and forms a ball.
~ Turn dough out on lightly floured surface and knead gently two or three times.
~ Using a light touch, pat or roll dough to a 1/2-inch thickness.
~ Cut with a floured 2-inch biscuit cutter, leaving as little dough between cuts as possible.
~ Gather remaining dough and lightly re-roll one time. Discard scraps after this cutting.
~ Place biscuits on sheet pan with sides touching (this makes for softer biscuits).
~ Cook 8 to 10 minutes, or until tops are golden brown.
~ Brush tops with melted butter. Serve hot!
Recipe from White Lily: Your Favorite Southern Recipes