The first time I made these biscuits, I probably should have recorded my oohs and aahs. The fat in the heavy cream replaces the shortening or butter in comparable recipes.” Explore A case of biscuit fever Explore Callie's Hot Little Biscuits' cinnamon biscuits The biscuits won’t be as light if you use any other kind of self-rising flour. “The trick is to use these exact ingredients. It has since been reprinted in “Cooking Up a Storm - 10th Anniversary: Recipes Lost and Found From the Times-Picayune of New Orleans.”Īs the Times-Picayune editors note, success comes from sticking with these two ingredients. Originally published in the Times-Picayune in April 2005, it is a reader recipe. It’s called Jolene Black’s Cream Biscuits. It calls for just two ingredients: White Lily self-rising flour and heavy cream.

He makes moist, poufy biscuits look like a cake walk while I walk the road toward dry and crumbly.īecause I’ve since gotten ahold of a keeper of a biscuit recipe. I’ve been treated to fresh biscuits from Chadwick Boyd, a food and lifestyle personality, part-time Atlanta resident and biscuit aficionado who is a key figure in the annual International Biscuit Festival in Knoxville, Tenn. I don’t bake biscuits often because others make them far better than me. Coupled with a cup of coffee, a well-made, well-treated biscuit is a delicious start to a day. Do you know how hard it is not to sneak a bite as you watch the butter stain the bread yellow? Dab on fruit preserves, decidedly choosing from among the gifted jars of the homemade variety, ones that friends felt I was worthy enough to receive. Add a pat of good butter to each half and watch it melt. Slice the already bursting seam with a knife. Not sure about you, but I’ve got a biscuit ritual: Snag one hot from the oven. I simply cannot pass up one of these heavenly, flaky, buttery rounds.

Cream biscuit recipe