A biscuit recipe is like a fingerprint in the South; everybody has their own, so no two are alike! Well, that’s not entirely true. But, Southern cooks will tell you that their biscuit recipe is the best because it’s likely been passed down for generations. The basics of a biscuit are all the same. You take a flour and add some fat and liquid. From there you can add just about anything you want to make it sweet or savory, or maybe you keep it simple and let a slice of country ham or a spoonful of jam or honey add some extra flavor. Biscuits come in all shapes and sizes and are the answer for a quick breakfast to a simple and traditional solution for dessert.
We love just about every variety of biscuit. Flaky buttery layers get us just as excited as a tender biscuit with lots of airy pockets to hold butter. And, they don’t take as long as it may seem to make. Have you ever been intimidated by the thought of making homemade biscuits and resorted to popping open a tube in the past? (Truth be told, almost all of us saw our grandmother’s do that once or twice! If you never witnessed it, look for a dent in the edge of the counter in grandma’s kitchen, cause that’s where she would bang the tube against it to get it to burst open.) Well, scratch-made biscuits really don’t take any more time to make, you just may end up with a little flour in places you never intended.
Self-rising flour is a time-saver in this two-ingredient biscuit recipe. The leavening – baking powder – is already in the flour. The cream acts both as the liquid and the fat, making these biscuits rich and flaky. And easy!
Sweet Cream Biscuits
Makes about 14 2-inch biscuits
Prep: 10 minutes
Bake: 10 to 14 minutes
2 cups Old Mill Self-Rising Flour
1 tablespoon granulated sugar
1 1/4 cups heavy cream
Extra flour as needed for rolling
- Place a rack in the center of the oven, and preheat the oven to 450 degrees.
- Place the flour and sugar in a large bowl and stir to combine. Pour in nearly all the cream, and stir with a fork until the mixture comes together. If needed, add the rest of the cream to get the dough to pull together. It will be sticky.
- Sprinkle a work surface with a couple tablespoons flour, and turn the dough out onto the flour. Press with floured hands until the dough is 1-inch thick. Fold one half of the dough over the other like closing a book, then press down to 1-inch again, and cut into 2-inch rounds with a floured biscuit cutter. Press together scraps to make additional biscuits. Place biscuits about an inch apart on baking pans, and place in the oven. Bake until golden brown, from 10 to 14 minutes. Serve warm with butter.
We can’t think of a more delicious — or easy to execute — party. With our buttermilk-rich biscuits and a variety of sweet and savory fillings, guests will feel at home and they’ll enjoy getting creative. There is something on the table for every biscuit lover; in our test kitchens, some delicious concoctions have been put together. Try layering slices of country ham in a hot biscuit, slathered with our fresh-tasting Apple Butter or homemade jam made from fresh-picked local strawberries — or crispy fried chicken strips coated in the best ever Fried Chicken Breading, drizzled, Southern-style, with Sourwood Honey. We’ve also smothered a piece of fried chicken in creamy Pepper Gravy to fill a biscuit, and made to-die-for fried-green tomato-biscuit BLT’s using our Fried Green Tomato Breading for the T’s. In our heads, the biscuit combo world is unending.
A biscuit bar is perfect for a shower, late morning wedding, pre-graduation ceremony gathering, or celebration brunch with family and friends. It’s an easy way to entertain up to about 30 people. Here are some ideas for setting it up and making sure your food stays hot throughout the party:
- Make the biscuit dough ahead and freeze before you bake. Roll and cut them out as directed, then place the cutout biscuits on a baking sheet and freeze several hours. When they are frozen solid, pop them into a freezer zip-top bag and return to the freezer for up to 1 month. Remove the number of biscuits you need to serve and place them on baking sheets; keep in the refrigerator until just before you want to bake them. Add up to 5 additional minutes of baking time to the recipe directions.
- To keep fried chicken cutlets or fingers coming out hot and crisp during the party, fry them 30-60 minutes ahead and keep on a wire rack in a 250°F oven until you are ready to replenish the plate. To prevent fried green tomatoes from getting soggy after cooking, stand them up on their edges using a wire rack placed on a baking sheet. This one you’ll have to contrive, standing the slices against each other in the slots of the rack. Keep in the low oven with the chicken.
- Pan-fry the country ham slices 1-2 hours ahead, stack and wrap in foil, and keep warm in the oven with the chicken.
- Make the gravy before serving, and keep a piece of plastic wrap over the pot, under the lid, to keep it from drying out as it sits.
- Arrange all the serving dishes on the table, along with serving spoons, forks, ladles, plates, and napkins. Tag them with sticky notes reminding you what foods will go into them. Add the hot foods to the table right before serving.
- Fill the serving bowls with condiments up to 2 hours ahead and cover with plastic wrap. Remove the plastic right before serving.
If you make the biscuits, we’ll provide the fixings. Let us make the mix for you with our Old Mill Biscuit Mix; or bake one of our recipes for buttermilk biscuits. And let us know when you throw a Biscuit Bar Party; we’d love to see pictures and hear how yours was a hit!
Old Mill Biscuits >>
Buttermilk Biscuits >>
Self-Rising Buttermilk Biscuits >>
2 1/4 cups OLD MILL SELF-RISING FLOUR
1 stick (1/2 cup) chilled unsalted butter, cut into 1/4-inch pieces
1 1/4 cups full-fat buttermilk
2 tablespoons butter, melted
Preheat oven to 450°F. Line a baking sheet with parchment paper.
Place Old Mill Self-Rising Flour in a large bowl. Sprinkle butter pieces over flour; using your fingertips, snap butter and shortening into dry ingredients pieces are no larger than small peas and mixture is crumbly. (The faster the better, you don’t want the fats to melt.) Make a well in center and pour in buttermilk. Stir just until the dough comes together; it will be sticky.
Turn dough onto a floured surface. Dust top of dough with flour and gently fold dough over itself until a soft dough forms, about 5 or 6 times. Press into a 1-inch thick round. Using a 2-inch cutter, cut out biscuits by pushing straight down; do not twist cutter. Place biscuits on baking sheet, sides just touching. Gently gather scraps, press out 1-inch-thick, and cut out biscuits. (These scrap biscuits will not be quite as light as the first ones.)
Bake until biscuits are fluffy and golden brown, 15 to 20 minutes. Brush tops with melted butter, if desired. Makes 12 biscuits.