Cream Biscuits
White Lily flour is widely used throughout the South. Made with only soft winter wheat, it is finer, lighter, and whiter than other types of flour.
Recipe information
Yield
makes 30
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Whisk together the flour, baking powder, and salt in a bowl. Pour in the cream; stir with a wooden spoon until just combined. The dough will still be wet and tacky.
Step 2
Turn out the dough onto a well-floured work surface, and pat into a square about 1/2 inch thick. Let rest about 5 minutes.
Step 3
Using a 2-inch round biscuit cutter, cut out 24 rounds. Gather together the scraps; pat into a square, and cut out more rounds. Place on a baking sheet, and bake until golden on the tops, 12 to 14 minutes. Remove from the oven; immediately brush the tops with butter. Transfer to a wire rack to cool. Serve warm or at room temperature.
