Two-Ingredient Southern Cream Biscuits

Two-Ingredient Southern Cream Biscuits

from Nathalie Dupree and Cynthia Graubart

2 cups White Lily Self-Rising Flour (or other Self-Rising Flour that uses soft Southern wheat)
1 cup whipping cream

Mix until just moistened, don’t over mix.

Turn onto counter and pat into a 1/2 inch high rectangle. Fold dough in half, on top of itself and pat again into a 1/2 inch high rectangle.

Cut out with 2 1/4 inch biscuit cutter. Stack scraps and press into another 1/2 inch high rectangle. Cut out until dough is gone.

Bake for about 12-minutes at a 475° oven: bake for 6 minutes, rotate the pan, then check back after an additional 4 minutes or so to check if they’re golden brown on top. Brush with melted butter and serve warm.

To make self-rising flour, add 1 tsp baking powder and 1/4 tsp table salt to each cup of flour.

To make a lighter flour (similar to White Lily), for each cup of regular all-purpose flour, replace 2 Tablespoons of flour with cornstarch.
(1 cup lightened all-purpose flour = 14 Tbsp flour and 2 Tbsp cornstarch.)