biscuits heavy whipping cream

Not My Mama’s Biscuits…But Close Enough for Now

Posted on Posted in Blog, Breads, Breakfast, Homemade Eats & Treats

Not My Mama’s Biscuits…But Close Enough for Now

 
Is there something your mama (or daddy) used to make that you try to this day to create a copycat version of in your kitchen?  It’s biscuits for me.  I have a clear memory of sitting at my mama’s kitchen table, bent knees at the seats edge and legs at full swing with my eyes, taste buds and a two handed grip focused on every flaky, bread heavenly bite.  
My mama makes making biscuits seem so easy.  The first time I made biscuits I followed her directions to the ‘T’…and they came out like hockey pucks.  Why is it so hard to duplicate my mama’s biscuits?  Primarily, because my mama makes REAL biscuits.  Biscuits that require the right blend of shortening and buttermilk. 
I am not a fan of frozen biscuits or the ones that come in a can.  I like to know what’s in the food we eat as much as twenty first century – we don’t live on a farm - humanly possible.  So for a while I gave up on making biscuits.  That is until my auntie told me about an easier biscuit recipe that involves no messing with buttermilk or shortening.  I am still trying to master making REAL biscuits.  My recent attempts at real biscuits have been somewhat successful, no more hockey pucks when they come out of the oven.  But, they still aren't nice and soft the way I’d like them to be.  Until then I have mastered biscuits that are not my mama’s, but good enough – at least until I figure out this buttermilk and shortening thing.

 

 

 

Servings: 2 grown people, 1 teen girl and 1 growing seven year old boy and 1 6 year old girl.
Prep Time: 15 mins
Cook Time: 7-10 mins
Total Time: 25-30 mins

 

Ingredients Biscuits:

 

heavy whipping cream biscuits

2 cups self-rising flour
1 tablespoon sugar
1 to 1 ½ cup heavy whipping cream

 

 

 

 

Biscuits Insides Ingredients:

Butter
2 eggs
 Tony Chachere’s Famous Creole Seasoning
Black pepper
Turkey sausage patties
Turkey bacon
Jelly
Syrup

 

 

 

 

Directions:

 

Preheat oven to 475 degrees F.
In a medium bowl, stir together the flour and sugar.

 

heavy whipping cream biscuits

 

 

Add heavy whipping cream until the dough forms a ball.

 

heavy whipping cream biscuits

 

Turn the dough out onto a surface dusted with additional flour. Knead for about 1-2 minutes.

 

heavy whipping cream biscuits

 
Grab about a golf ball size of dough and press into the palm of your hand until biscuit is about 3 inches wide (or you can use a biscuit cutter).

 

heavy whipping cream biscuits

 

 

heavy whipping cream biscuits

 
Place biscuits in 9 inch round baking pan – with biscuits touching one another. 

 

heavy whipping cream biscuits

 

Bake for 7-10 minutes, or until golden brown on the bottom– every oven is different. 
Use a fork to gently lift one biscuit to check for a golden brown bottom.

 

heavy whipping cream biscuits

 

Once biscuits are golden brown on the bottom, turn oven to broil.  Leave biscuits on broil for about 2 minutes or until golden brown on top. 
 

WARNING:   Do not, I repeat DO NOT leave the oven for any reason at this point.  On broil your delicious biscuits will burn in the blink of an eye.

 

heavy whipping cream biscuits

 

 

 

 

 

Serve biscuits any way you like.  We chose:

 

heavy whipping cream biscuits

 

 

 

Biscuits and Butter

 

heavy whipping cream biscuits

 

 

 

 

Sausage and egg biscuits

 

heavy whipping cream biscuits

 

 

 

Bacon, egg and cheese biscuits

 

heavy whipping cream biscuits

 

 

 

Jelly biscuits

 

heavy whipping cream biscuits

 

 

 

Biscuits and syrup

 

heavy whipping cream biscuits

 

 

What Are We Eating Wednesday from PTSY, supporting children in mind AND body!

 

 

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