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Thread: southern homemade biscuits

  1. #11
    Senior Member lynndianne's Avatar
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    I now use a recipe from the Magnolia House Bed & Breakfast. They are so fluffy and light.

    Cream Biscuits

    2 cups plain flour
    1 tsp salt
    1 Tbls. baking powder
    2 tsp. sugar
    1 to 1 1/2 cups whipping cream (I usually use 1 cup)
    1/2 stick melted butter

    Mix dry ingredients together in mixing bowl. Stir in whipping cream until it reaches the consistency you desire. Roll out dough and cut in small circles. Dip each biscuit in melted butter and bake at 425 degrees until lightly browned.

    Lynn
    The early bird gets the worm
    But the second mouse gets the cheese

  2. #12
    Super Member thimblebug6000's Avatar
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    Quote Originally Posted by lynndianne View Post
    I now use a recipe from the Magnolia House Bed & Breakfast. They are so fluffy and light.

    Cream Biscuits

    2 cups plain flour
    1 tsp salt
    1 Tbls. baking powder
    2 tsp. sugar
    1 to 1 1/2 cups whipping cream (I usually use 1 cup)
    1/2 stick melted butter

    Mix dry ingredients together in mixing bowl. Stir in whipping cream until it reaches the consistency you desire. Roll out dough and cut in small circles. Dip each biscuit in melted butter and bake at 425 degrees until lightly browned.

    Lynn
    Oh la la... these sound heavenly!

  3. #13
    Super Member Jo M's Avatar
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    This is my favorite biscuit recipe! Only 2 ingredients and they always turn out light and fluffy. That's right - no butter, Crisco, etc. There must be enough fat in the cream.

    2 cups self-rising flour
    1 1/2 to 2 cups whipping cream - no substitute

    Combine and stir with a fork until blended.
    The dough shouldn't be too stiff or dry, so add more whipping cream if needed.
    Turn dough out onto a lightly floured surface and knead 10 to 12 times only.
    Roll or pat dough to 1/2 inch to 3/4 inch thickness.
    Cut with a 2" biscuit cutter (or a 2" glass) dipped in flour to keep from sticking to dough.
    Bake at 450 degrees for 10 to 12 minutes.
    Yield: 1 dozen biscuits.

    My Momma always brushed the tops with melted bacon grease before baking....I do too when I have it.

    Biscuits are one of those recipes that you kind of do by "feel." I've made these so many times that I can tell by the feel of the dough when it is "just right." Hope you find a recipe that suits you "just right."
    Jo

  4. #14
    Senior Member lynndianne's Avatar
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    That sounds good. I could eat my weight in biscuits.

    Lynn
    The early bird gets the worm
    But the second mouse gets the cheese

  5. #15
    Super Member judy363905's Avatar
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    I checked out this recipe.. it says "preheat oven to 500 degrees" WOW that seems really hot... do you use this oven setting? I usually preheat to 400 - 425 degrees. I think the secret to great biscuits is NOT to over work your dough. NowI am hungry ... I love baking powder biscuits...

    Judy in Phx, AZ

    Quote Originally Posted by Lisa_wanna_b_quilter View Post
    In my opinion, this is the only way to go.

    http://www.whitelily.com/Recipes/Det...?recipeID=3790

    Prepare for addiction.
    Here I am Lord I am here to do your will.

  6. #16
    Super Member leatheflea's Avatar
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    Quote Originally Posted by lynndianne View Post
    I now use a recipe from the Magnolia House Bed & Breakfast. They are so fluffy and light.

    Cream Biscuits

    2 cups plain flour
    1 tsp salt
    1 Tbls. baking powder
    2 tsp. sugar
    1 to 1 1/2 cups whipping cream (I usually use 1 cup)
    1/2 stick melted butter

    Mix dry ingredients together in mixing bowl. Stir in whipping cream until it reaches the consistency you desire. Roll out dough and cut in small circles. Dip each biscuit in melted butter and bake at 425 degrees until lightly browned.

    Lynn
    So theres no butter or lard in the mix!? The butter is used only for dipping?

  7. #17
    Super Member MaryKatherine's Avatar
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    Quote Originally Posted by leatheflea View Post
    So theres no butter or lard in the mix!? The butter is used only for dipping?
    I think you could consider the whipping cream the substitute for the lard.
    MaryKatherine
    marykayhopkins123.blogspot.ca

  8. #18
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    Yes, the fat in the whipping cream is replacing the lard or butter. I am interested in trying the buttermilk version seen in this post as it would be lower in fat.

  9. #19
    Senior Member Bamagal's Avatar
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    Quote Originally Posted by Lisa_wanna_b_quilter View Post
    In my opinion, this is the only way to go.

    http://www.whitelily.com/Recipes/Det...?recipeID=3790

    Prepare for addiction.

    I agree!! I also bake mine in a black iron skillet!

  10. #20
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    This is my grt. grandmother's recipe, her name was Ida Mae Stalnaker Skeen, she was from W.VA. the family log cabin has been restored & is in Beverly W.Va. & this is the family biscuit recipe. 2c. flour sifted 2tsp. baking soda 2tsp. baking powder,1/2 tsp salt 1/4 c.lard (crisco is what I use) 2/3 c. buttermilk knead gently, bake at 400 for 10-12 min.

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