So I made these biscuits to send to my sister in Nashville, but somehow the person that was supposed to take them there, for her to serve with her Thanksgiving dinner forgot they were here. So here they lay frozen in my freezer, waiting for a better day... I used the White Lilly recipe. Thanks!
Easy-to-Make Cream Biscuits
Prep Time: 10 min
Cook Time: 10 min
Makes: 12 biscuits
Ingredients:
| • | 1 3/4 cups White Lily® Self-Rising Flour |
| • | 1 cup heavy cream |
| • | 1/4 cup butter or margarine, melted |
Instructions:
| 1. | Heat oven to 500°F. |
| 2. | PLACE flour in large bowl. Gradually stir in cream, adding only enough to moisten flour and hold dough together. |
| 3. | TURN dough onto a lightly floured surface. Knead gently two or three strokes. Using light touch, pat or roll dough to 1/2-inch thickness. |
| 4. | CUT with floured 2-inch biscuit cutter, leaving as little dough between cuts as possible. Gather remaining dough and re-roll one time; cut as described above. Discard scraps. |
| 5. | PLACE biscuits on baking sheet with sides touching for soft biscuits or close together but not touching for crispier sides. Brush tops with melted butter. |
| 6. | BAKE 8 to 10 minutes, or until tops are golden brown. Serve hot. |
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