|2 servings||calories per servings 180||protein serving 2 g||carbs per serving 18 g||total fat per serving 11 g|
The trick to tender, fluffy biscuits is to keep all ingredients cold (with the exception of the melted butter used at the end, of course), and to handle the dough very quickly and lightly. Adapted from a recipe in “Biscuits” by Belinda Ellis, part of UNC Press’ Savor the South cookbook series.
|Nutrition Facts||/ Per Serving|
|Total Fat||11 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||18 g|
|Dietary Fiber||0 g|
Place an oven rack in the center of the oven, and heat oven to 450° F.
In a mixing bowl, whisk together self-rising flour and sugar.
Measure out 1/2 cup cream (reserve additional cream for next step). Make a well in the center of the flour and pour in measured cream. Starting at the sides of the bowl, use a spatula or wooden spoon to toss the flour over the cream. Continue to quickly work in the flour from the sides of the bowl, until dough just comes together.
If dough starts to pull away from the sides of the bowl and sticks to your fingers, you have the right amount of cream. If there are dry spots and the dough isn’t sticky when you touch it, add a little more cream.
Dust a work surface with all-purpose flour. Turn dough onto the floured surface. Flour your hands, then cuddle the dough by pressing your hands around the outer edges. Pat and press the top of the dough. Fold the dough in half, pat it, and fold it again. Repeat this 2 or 3 times, until the outside of the dough feels less sticky and becomes smooth.
Pat the dough to flatten it to about 1/2 inch thick. Use a 2-inch round cutter or a thin-rimmed glass to cut the biscuits by pushing straight down through the dough, without twisting the cutter. Place the biscuits on a heavy baking pan. For crispy sides, keep them apart. For soft sides, let biscuits touch.
Tip: You can use the cream container if you don’t have a cutter or glass handy.
Combine the leftover bits of dough and cuddle them with your hands, handling as little as possible. Cut more biscuits.
Brush biscuit tops with some of the remaining cream. Bake until biscuits are light golden brown, 10-12 minutes.
While biscuits bake, in a small saucepan over medium heat melt butter.
Brush tops of baked biscuits with melted butter. Enjoy!