Wednesday, February 18, 2009
Works For Me Wednesday- Easy Whipping Cream Biscuits
Being a southern girl, I like a good biscuit. Being a busy mom and wife, I like that biscuit to be simple to make as well. So for Works for me Wednesday at Rocks in my Dryer, I'm sharing this easy Whipping Cream Biscuit recipe that works for me. My sweet friend and partner in crafting, Tammy,(Miss you! She moved in August)gave me this recipe a few years ago and I have been using it since. It's a great recipe for a made- from- scratch biscuit that is so simple. Really! You gotta try it. I try to plan out my menu so if I know I'm going to make biscuits , I'll have the two, that's right, two ingredients on hand.
I thought I'd also share my favorite way to eat a biscuit. That's with good ole Sorghum syrup. As far as I know, this is a southern thing. I've only seen sorghum in the south. I remember eating this at my papa and nanny's house all the time. Oh it's so good and comforting! Sorghum is similar to molasses, but lighter in color and a bit of a different taste. It's made from a different plant, as well. I've done my research. I was curious. Anyway, it is very good to me. However, my biscuits and syrup aren't Weight Watcher friendly, so I have to limit myself to one biscuit and a bit of syrup and then put it away! Try this combination sometime and see if you like it. Just an FYI, Cracker Barrel will bring out a little bowl of sorghum syrup if you request it with your biscuits there.
Whipping Cream Biscuits
2 cups self-rising flour
1 cup whipping cream
Combine ingredients, stirring with a fork until blended. (Dough will be stiff)Turn dough out onto a lightly floured surface, and knead 10 to 12 times. Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter. Bake at 45o for 10 to 12 minutes. Yield: 1 dozen ( I've never gotten 12. I usually get 9 or 10 biscuits)