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Want to learn how to make the easiest biscuits ever?
Well if you can mix together flour and cream then you can have biscuits just like that! Drop the dough on a baking sheet and bake them until they are golden and tender but slightly crispy. OH Sooooo good! These biscuits are ultra-tender, and the fastest + easiest biscuits you'll ever bake!
Dug out of the depths of my family's recipe box, these biscuits remind you of the ones your momma, or grandma made. The tenderness can't be beat!
It's the day before Memorial Day and May 29th is National Biscuit Day! What a better way to honor that with the easiest biscuit ever. To make the mini-biscuits I used a tablespoon cookie scoop such as this one. I wanted to have a delicate biscuit to go with our array of breakfast items. Plus they would double as a side dish for some So-Cal Chili I was making later in the day.
If you would like regular sized biscuits use a spoon and form them to your liking but you may need to adjust the baking time a little so they fully cook. A simple baking sheet is all that is needed to bake them on. You should either leave the sheet ungreased, or use parchment paper. (These work really well as they come pre-cut and already sized for your baking sheet) Both ways work really well.
So if you have a love of biscuits like our family does, be sure to make these really soon. They really are The. Easiest. Biscuits. EVER!
Enjoy!
*If the dough doesn't come together readily, dribble in an additional 1 to 2 tablespoons cream, to make it totally cohesive
Preheat the oven to 450 degrees.
In a bowl mix the flour and cream until well combined and forms a dough.
Using a tablespoon cookie scoop, scoop balls of dough onto an ungreased baking sheet. Leave an inch or so between biscuits. Brush the tops of the biscuits with cream.
Bake for 10 minutes, or until they're light golden brown on top. Remove from the oven. Serve warm, or at room temperature. Any leftover may be stored in an air tight bag for several days, or frozen.
This post contains affiliate links which means if you follow an affiliate link and go on to purchase that product or service, I will be paid a small commission, however your cost will be the same.
Well if you can mix together flour and cream then you can have biscuits just like that! Drop the dough on a baking sheet and bake them until they are golden and tender but slightly crispy. OH Sooooo good! These biscuits are ultra-tender, and the fastest + easiest biscuits you'll ever bake!
Dug out of the depths of my family's recipe box, these biscuits remind you of the ones your momma, or grandma made. The tenderness can't be beat!
It's the day before Memorial Day and May 29th is National Biscuit Day! What a better way to honor that with the easiest biscuit ever. To make the mini-biscuits I used a tablespoon cookie scoop such as this one. I wanted to have a delicate biscuit to go with our array of breakfast items. Plus they would double as a side dish for some So-Cal Chili I was making later in the day.
If you would like regular sized biscuits use a spoon and form them to your liking but you may need to adjust the baking time a little so they fully cook. A simple baking sheet is all that is needed to bake them on. You should either leave the sheet ungreased, or use parchment paper. (These work really well as they come pre-cut and already sized for your baking sheet) Both ways work really well.
So if you have a love of biscuits like our family does, be sure to make these really soon. They really are The. Easiest. Biscuits. EVER!
Enjoy!
Drop Cream Biscuits
makes 12 mini biscuits
1 1/2 cups Self-Rising Flour
3/4 cup heavy or whipping cream
1 1/2 cups Self-Rising Flour
3/4 cup heavy or whipping cream
*If the dough doesn't come together readily, dribble in an additional 1 to 2 tablespoons cream, to make it totally cohesive
Preheat the oven to 450 degrees.
In a bowl mix the flour and cream until well combined and forms a dough.
Using a tablespoon cookie scoop, scoop balls of dough onto an ungreased baking sheet. Leave an inch or so between biscuits. Brush the tops of the biscuits with cream.
Bake for 10 minutes, or until they're light golden brown on top. Remove from the oven. Serve warm, or at room temperature. Any leftover may be stored in an air tight bag for several days, or frozen.
This post contains affiliate links which means if you follow an affiliate link and go on to purchase that product or service, I will be paid a small commission, however your cost will be the same.
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