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Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
2 Ingreident Biscuits2 CUPS SELF-RISING FLOUR (WHITE LILY)
2/3 – 3/4 HEAVY WHIPPING CREAM Place the flour in a medium size bowl. Add whipping cream a little at a time until all the flour is incorporated into the dough. You may not need all of the cream. The mix should be thick and not wet. Use sifter with self-rising flour and flour counter surface. Place dough out onto floured surface. Sift flour onto top of dough. Use your hands and turn the biscuit dough 7-10 times folding it over and over. Pat to height of biscuit cutter (3/4 to 1” high) cut out biscuits place in well-greased pan (I use an iron skillet or 11x7 brownie pan) Bake at 450 degrees until golden brown. Approx. 20-25 minutes. Flip biscuits upside down when removing them from oven to keep from sweating on the bottom. The biscuit cutter in the tutorial is a 2" diameter biscuit cutter. |
This is a recipe that many YouTube Creators make. The key is folding in enough flour when you put these out on the counter so that they are able to rise like you see in the image above.
It is always best to watch me as I make my biscuits in the tutorial so you can get a feel for the texture of the dough. I like for my viewers to watch the tutorial, however, always go by ingredients listed in my written recipe because sometimes I do make mistakes when I say them out loud during the videos. Have some delicious Strawberry Preserves or another of your favorites and enjoy these while they are piping hot! Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family. Chris & Tammy Nichols
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