This recipe is weird.
No, I mean it, this is a recipe with a mystery.
Every recipe evolves over time.
Three simple ingredients that make a reproduce-ably good "Southern Style" Biscuit, but I can do some intriguing things by just changing conditions.
Like making them taste like butter when NO butter is used.
And no, British folks, these are a savoury shortbread roll usually served soaked in butter and jelly or covered in a Sausage Gravy or Red Eye Gravy.
Proper Southern cooks will look at this recipe and roll their eyes.
There is ZERO butter in the recipe. You don't have to fret over little chunks of frozen butter designed to add rise and lift to the result. You can paint the outsides with melted butter before cooking but I prefer mine without. You don't have to overheat the kitchen with a blazing oven because that chases the buttery flavor away!
I'm not a Southern Cook. I am originally from, Gasp!, New Jersey!
(Queue the dramatic fanfare!)
This is simple, mix, chop into portions, bake, serve. No Fuss!
Ingredients are straightforward.
2 cups or 286g of Self Rising Flour
1 1/2 cups of Whipping Cream. Mine says 36% on it and there are heavier creams.
1 teaspoon of sugar.
Process:
Mix thoroughly dry ingredients.
Add cream and mix until it makes a sticky dough.
Cut dough into 7 pieces, about 90g or about 3 ounces per.
Baking:
For conventional flavor, bake at 450-500F for 12 minutes and check at 10 minutes for doneness.
OR
If you want that Butter Flavor, bake these at 350F (Moderate Oven) for 25 minutes and check for doneness. You will probably close the oven for another three.
Here is the mystery. Regular Biscuits tend to have a strong butter flavor as SERVED because they are painted in salted melted butter. These biscuits as baked at high temperature without butter painted on them are a somewhat salty shortbread biscuit.
HOWEVER, if you LOWER the temperature in the oven to 350F Magic happens!
Yes, the house will begin to smell markedly of butter. Fresh butter smell wafts along with the smell of baking bread/biscuits, and you will wonder why?
I still am, but this is the thing. That butter flavor stays with the biscuits. If you bake them at 350F, you get a buttery biscuit without all that extra salt and added calories.
Like I said Magic!
You can add butter to this if you like, but I fail to see the reason!
This is what happens when a baker has too much time on their hands and is locked in the house for too long!
No, I mean it, this is a recipe with a mystery.
Every recipe evolves over time.
Three simple ingredients that make a reproduce-ably good "Southern Style" Biscuit, but I can do some intriguing things by just changing conditions.
Like making them taste like butter when NO butter is used.
And no, British folks, these are a savoury shortbread roll usually served soaked in butter and jelly or covered in a Sausage Gravy or Red Eye Gravy.
Proper Southern cooks will look at this recipe and roll their eyes.
There is ZERO butter in the recipe. You don't have to fret over little chunks of frozen butter designed to add rise and lift to the result. You can paint the outsides with melted butter before cooking but I prefer mine without. You don't have to overheat the kitchen with a blazing oven because that chases the buttery flavor away!
I'm not a Southern Cook. I am originally from, Gasp!, New Jersey!
(Queue the dramatic fanfare!)
This is simple, mix, chop into portions, bake, serve. No Fuss!
Ingredients are straightforward.
2 cups or 286g of Self Rising Flour
1 1/2 cups of Whipping Cream. Mine says 36% on it and there are heavier creams.
1 teaspoon of sugar.
Process:
Mix thoroughly dry ingredients.
Add cream and mix until it makes a sticky dough.
Cut dough into 7 pieces, about 90g or about 3 ounces per.
Baking:
For conventional flavor, bake at 450-500F for 12 minutes and check at 10 minutes for doneness.
OR
If you want that Butter Flavor, bake these at 350F (Moderate Oven) for 25 minutes and check for doneness. You will probably close the oven for another three.
Here is the mystery. Regular Biscuits tend to have a strong butter flavor as SERVED because they are painted in salted melted butter. These biscuits as baked at high temperature without butter painted on them are a somewhat salty shortbread biscuit.
HOWEVER, if you LOWER the temperature in the oven to 350F Magic happens!
Yes, the house will begin to smell markedly of butter. Fresh butter smell wafts along with the smell of baking bread/biscuits, and you will wonder why?
I still am, but this is the thing. That butter flavor stays with the biscuits. If you bake them at 350F, you get a buttery biscuit without all that extra salt and added calories.
Like I said Magic!
You can add butter to this if you like, but I fail to see the reason!
This is what happens when a baker has too much time on their hands and is locked in the house for too long!
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