Thursday, August 28, 2008
Oh, Those Scrumptious Southerners
To me, great biscuits are the epitome of southern cooking.
Simple, high calorie eats that you can mix and match to almost any meal.
They're good at breakfast stacked high with eggs, cheese, and bacon.
They're good at dinner lathered up in gravy, beans, slaw, and juicy pulled pork.
Heck, they're just freakin' good.
So, when I tried Paula Deen's Cream Biscuit recipe from "Paula's Home Cooking," I nearly croaked.
These biscuits are easy, delicious, and perfect. And, while you'll probably want to ignore the calorie count, after one bite, I'm guessing you won't give a damn.
These biscuits are da bomb!
Paula Deen's Cream Biscuits
2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 1/2 cups heavy whipping cream
Preheat oven to 500 degrees F.
In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.