High As A Kite Biscuits
From krumkake 15 years ago
- 10 minutes to make
- Serves 8
These are the biscuits I make for biscuits and gravy. The trick is to work the dough as little as possible, and if you can get the hang of that, you will have biscuits that bake up higher than anything you've ever seen. Read more This is another recipe I begged from my friend, Annie, in Missouri...you can see why I learned early on that cream and butter were great tasting ingredients in soooo many things! See less
Ingredients
- 2 cups all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1 teaspoon salt shopping list
- 1 tablespoon sugar (you can add more if you want a sweeter biscuit) shopping list
- 1½ cups heavy whipping cream (DO NOT SUBSTITUTE - I've tried! These biscuits will only pop up sky-high if you use heavy cream - they were flat and not fluffy inside when I tried half-and-half or whole milk) shopping list
How to make it
- In a medium bowl, stir together all ingredients just until the dough forms a ball and ingredients are moistened.
- Turn the dough out onto a work surface that is dusted with a very small amount of additional flour.
- Fold the dough in ½ and press down with the palms of your hands; knead the dough this way for 5 to 7 times more, adding just enough flour to keep the dough from sticking to your hands and work surface.
- Gently press dough out to about 3/4" thickness; cut dough into 3” size rounds (use a cookie cutter or a small juice glass).
- Spray a baking sheet with cooking spray and place biscuits on it, leaving at least 1” between each biscuit.
- Bake at 480 degrees (yes, a very hot oven!) for about 10 minutes, until golden brown on bottoms and tops.
- You need to watch them closely at the end so you don't burn the bottoms - they require a hot oven, so don't try to reduce the heat.
- Just keep an eye on them and when the tops are nicely golden brown, the bottoms should be, too.
- If you forget to check them and you end up burning the bottoms (and I HAVE done this!!), just cut off the bottoms of the biscuits and they will be fine to eat!
- Note: For holidays, try using different cookie cutter shapes, like hearts, holly leaf, etc.
High as a Kite Biscuits with Sausage Gravy
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The Rating
Reviewed by 17 people-
Oh these are wonderful, I do them similar but with self rising flour and I don't have to add anything but the flour and whipping cream. ( I posted mine a good while ago, called Whipped Cream Biscuits ) Very Very Good, makes wonderful strawberry shor...more
henrie
in Savannah loved it
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Oh, these are good, Krum. YOU are absolutly correct,they won't be fluffy without the heavy cream. Super biscuits and easy too. This has my name written on it for sure, gotta make biscuits soon. Thanks, dear.
notyourmomma
in South St. Petersburg loved it
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Another winner.
auntybea
in Vernon loved it
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