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Old 10-27-2020, 07:12 AM
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Danesa Danesa is offline

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Join Date: Jan 2007
Posts: 7,677

Chris. These are delicious and so easy. Under working the dough is key)

1-3/4 c self rising flour. (I use King Arthur’s)
1 c heavy whipping cream

Stir above with fork just until blended
(Depending on the humidity you may need to add a little more cream. It should be sticky) do not over mix!!

Put mix on floured surface and gently shape and fold over twice.
I use small cutter with dough being about 1/4-1/2 inch thickness. Do not twist the cutter as this will seal the edges and will not allow the biscuit to rise and be fluffy as air.

Place on pan (I use a pampered chef stoneware)
Brush tops with melted butter

Place in a preheated 485 degree oven. (Ovens vary so adjust according to how yours cooks but should be high temp. I actually use 490 on mine)

Cook for 8-10 mins. Watch carefully you don’t want bottoms to burn.
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Old 10-27-2020, 10:04 AM
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vickyday vickyday is offline

Outta This World!
Join Date: Jan 2007
Posts: 659

Pillsbury Grands!!!
Seriously though, my mom was the southern gal and taught me to cook everything but biscuits! But my good friend swears by Hudson Cream flour. Since you don't live in the states you may not be able to get it. (Am I right about you not living in the states?)
Anyway, I would check online to see if you can find it! I'll stick to my Pillsbury Grands!

Originally Posted by faerywings View Post
Vicki, that looks good!
Since you are southern, I desperately need a good southern biscuit recipe. I have tried so many of them and they never seem to come out as light and flaky as they should be. I read somewhere that you need a special kind of flour that you can only get in the south, but I have no idea if this is true.
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Old 10-27-2020, 10:21 AM
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vivaartistry vivaartistry is online now

On my way!
Join Date: May 2017
Posts: 412

My daughter has been home the last two weeks and she leaves tomorrow so it's just me, her and my mom so we have been fixing her whatever she has been craving for. Last night, it was Brazilian barbecue steak with garlic risotto and asparagus...and believe it or not, Jiffy cornbread (it doesn't really go but she really wanted it with honey butter). The steak was beef cut at the Brazilian butcher and then rolled in coarse salt. It was so yummy. The cut is an interesting one as it leaves a layer of fat around the steak that kinda melts down when you barbecue it...It's amazing.


ViVa Artistry
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