Can you make Cream Biscuits from Pizza Flour?

That is a rather odd question, and probably should be unpacked.

Short answer is yes, it can be done, and yes this is how I do it! 

Since I truly enjoy the Science behind Baking, I keep coming back to this recipe.  I have not "broken" this one yet!

In fact I had one of this batch of biscuits this morning and they were just as wonderful as the basic recipe is that I include in a bit.

First, for my European Readers, the recipe I am using is for a savoury bread.  A form of Shortbread that is typically served at breakfast.  One biscuit at 80 grams before baking with a small bit of sausage and egg and perhaps a little sharp cheese is a wonderful part of your breakfast.  Or just go whole hog and have the biscuit with Sausage Gravy, scrambled eggs on the side, and whatever you prefer.

Biscuits in the UK are what we call Cookies here.  I love them all.  And I can bake them all.

Second, Cream Biscuits are a frightfully simple recipe to make a "Southern Staple" of a biscuit that is as good as many more fussy recipes.  But it does require specific ingredients such as Self Rising Flour.  Even the Cream itself I have "hacked" to go 50/50 with 2% milk, and the results can be good.

• Two cups of Self Rising Flour.
• 1 Teaspoon of sugar.
• 1 1/2 cups of Whipping Cream.

1. Preheat your oven to 450F.
   
2. Mix (with your hands) until the batter is even and a bit "tacky".
3. Cut into 80g portions or about 3 ounces or seven even pieces.
4. Place on Parchment Paper on a cookie (baking) sheet.
5. Bake at 450F in a preheated oven for 12 minutes and check. 
6. Done usually around 15 minutes and when the tops are tan.

Now that we got the basic recipe out of the way, what happens if you don't have Self Rising Flour? 

If all you have is Pizza Flour, or All Purpose Flour, or something unknown but "normal" you can make it work.  I buy Pizza Flour in 25 Pound bags.  About 11Kg.  They sit there in the corner of my kitchen waiting for when I make bread - and I make a lot of it!

To convert the Pizza Flour into Self Rising Flour

• For Each Cup of Flour (8 oz or 228g).
• Add 1 1/2 Teaspoons of Baking Powder.
• Add 1/2 Teaspoon of Salt.

And mix them together.

Now for the recipe I made with the Pizza Flour and "Homemade" Self Rising Flour:

Ingredients

• 2 Cups of Pizza Flour 
• 1 Tablespoon (14g) of Baking Powder
• 1 Teaspoon (4g I think) of Salt
• Mix the above ingredients in a bowl .... plus
• 1 1/2 cups Whipping Cream or Heavy Cream
• 1 Tablespoon of table sugar To Taste (I use less).

Process

1. Preheat oven to 450F
2. Mix with your hands until it is even.
3. The Batter should be tacky and sticky.
4. Divide Batter into Seven parts, or 80g per Biscuit.
5. I typically roll the batter with my hands in to balls, flatten them into a rough disc.
6. Place the batter pieces on Parchment Paper on a Cookie (Baking) Sheet
7. Bake at 450F for 12 to 15 minutes or until golden brown in a Preheated Oven.