“Every time I make biscuits, they turn out as hard as bricks.”
I hear this one a lot! We all know biscuits shouldn’t be hard. So, what could possibly be the problem?
1 3/4 cups White Lily Self-Rising flour
1 cup heavy cream
1/4 cup melted butter (for tops of biscuits)
|TIP||Biscuit dough does not need to be kneaded except just to form a ball. A few gentle folds is enough. It is a common mistake in biscuit making to overhandle the dough.|
|TIP||TO STORE: Cool biscuits completely. Wrap in plastic wrap or place in freezer storage containers. Biscuits can be frozen for up to one month. To reheat: Place biscuits on baking pan and bake 5 to 10 minutes at 400°F. Refrigeration is not recommended.|
- 1¾ cups White Lily Self-Rising flour
- 1 cup heavy cream
- ¼ cup melted butter (for tops of biscuits)
- Preheat oven to 500F degrees (yes, that is the correct temperature)
- Spray a baking sheet with a little nonstick spray.
- Measure out flour (using technique above) into a large bowl.
- Gradually stir in cream, adding enough to moisten flour to a sticky dough.
- Mix gently then turn dough out onto a lightly floured surface (use the self-rising flour).
- If it is too sticky to handle, add just a sprinkling of self-rising flour to the top.
- Fold the dough two times to form a ball.
- Pat or roll dough gently to a ½ inch thickness.You'll notice, it's not rolled out into a big sheet.
- I just pressed it out gently with my hands, leaving the dough fairly thick.
- Take your biscuit cutter and dip it in a bit of the self-rising flour (this will keep it from sticking to the dough as it cuts).
- Then begin to cut out biscuits as close together as possible.
- Do not twist your biscuit cutter when cutting them out.
- Just press down, and pull up.
- I got about 3 biscuits from this first cutting. I probably could have cut out 4. Then I rolled the dough back up and spread it out again.
- Then did a second cutting.
- Don't cut the dough more than twice.
- The dough starts to get tough after that and it changes the texture.
- So two cuttings will be the maximum for these biscuits.
- I get 6 biscuits from this recipe.
- Place biscuits on your prepared cookie sheet.
- Place biscuits close to each other (with sides touching) for soft biscuit sides. Separate biscuits if you want a biscuit with slightly crisper sides.
- Brush the tops of the biscuits with a bit of melted butter.
- Then place biscuits (one sheet at a time, in the middle rack) in preheated oven and bake for about 8-10 minutes or until tops are golden brown.
Here are some additional tips from White Lily:
Biscuit dough does not need to be kneaded except just to form a ball. A few gentle folds is enough. It is a common mistake in biscuit making to over handle the dough.
To Store: Cool biscuits completely. Wrap in plastic wrap or place in freezer storage containers. Biscuits can be frozen for up to one month. To reheat: Place biscuits on baking pan and bake 5 to 10 minutes at 400°F. Refrigeration is not recommended.