Wednesday, June 3, 2009


Biscuit - n. a soft bread in small cakes
Biscuits are a staple here in the south and there are so many ways to make them. Let's see....Beat Biscuits, Buttermilk Biscuits, Cream of Tartar Biscuits, and Baking Soda Biscuits....just to name a few. Becky, from the Twisted Fence Post, and I were having an e-mail discussion about biscuit making. She did a wonderful post on making her Buttermilk Biscuits, but I had to tell her that I really prefer a Whipping Cream Biscuit. They only take two ingredients and when I bake them on a baking stone, I always have perfect results....even if I leave them in the oven for just a bit too long.
Here you go:
1 cup whipping cream
1 1/2 cups self-rising flour
Mix ingredients gently. The dough will be wet/sticky and add just enough extra flour to make the dough workable. Turn out onto floured surface and pat out into desired thickness. Typically 1/2 inch thickness for me. Cut out biscuits and place them on baking stone. Bake at 450 degrees for "about" 10-12 minutes.
Yes, I am one of those cooks who do not always use precise measurements and/or times. If you like your biscuits really brown just leave them in until they are to your liking. I usually use White Lily self-rising flour, but Becky did encourage me to try some Hudson Cream Flour.
Make sure you have some preserves and butter on hand. My grandpa taught me to pour out a dab of Bob White Fancy Table Syrup onto the plate and mix it with a little cut of butter. Put this on your biscuit and you won't be sorry.


  1. Surprised at such feeble attempt
    at biscuit making,cat's head biscuit's the only southern biscuit.

  2. Wondering what the heck that last comment was about? Do you need to do a post on cat's head biscuits???
    I think I'll stick with the recipe you posted.

  3. Those look delicious! (not feeble)And easy. Add a little apple butter......
    Thanks for the shout out! far as that "other" comment....a cat head biscuit is a just a large biscuit. Can be any type of large biscuit.

  4. Those sounds heavenly. Must try them. :)

  5. Your biscuits are baked to perfection and appear to be so tender. I have found that the so called "cat head" biscuits are often so large that the finished product is often too dry or just too much bread. There's a marvelous blend of the baked product when the tops and bottoms are baked to a perfect doneness and the inside is literally melt in your mouth -- almost like a pastry. And I'm with you; I use nothing but White Lily. I so enjoy seeing your photos of local places and reading your comments. Thanks for sharing this way.

  6. I am so glad to know what a cat's head biscuit is all about.
    Anonymous sounds a tad jealous of your fabulous biscuit making skillz.
    I call a biscuit bake off...

  7. Dear Anonymous - I do know what a "Cat Head Biscuit" is all about. However, they are often too big for true enjoyment, as I find biscuits are really a southern delicacy. And, nothing gives true "foodie" pleasure like eating several biscuits, instead of just one.

  8. oh lawdy, can I puleeze just come over and eat some? They look simply mouth watering. I think southern biscuits single handedly added the 60 pounds of lardo that now sit on my hips, that wasn't there, when I moved to the south 9 years ago. Yep it was the biscuits, I adore those melt in your mouth yummy perfect.... forget it. See you in the kitchen, I'm getting the sausage out now.

  9. I like buttermilk biscuits, too. I also bake mine on baking stones. I love baking stones. When we were little we used to mix butter and syrup together on our plate and sop it up with slices of bread. mmm..mmm