Southern Cream Biscuits Recipe

Self-rising flour: This flour already includes baking powder and salt, which helps the biscuits rise and gives them a tender texture.

Heavy cream: Provides the rich, creamy flavor and moist texture that makes these biscuits so delicious.

Melted butter: Brushed on top of the biscuits before baking, it adds a golden color and extra buttery taste.

When combining the self-rising flour and heavy cream, mix just until the dough forms to avoid overworking it. Over-kneading can result in tough biscuits. For a flakier texture, handle the dough as little as possible and use a light touch when patting it out to ½ inch thickness.

• self-rising flour - Substitute with all-purpose flour: Mix 2 cups of all-purpose flour with 3 teaspoons of baking powder and ½ teaspoon of salt to create a similar leavening effect.

• heavy cream - Substitute with whole milk and butter: Combine 1 cup of whole milk with ⅓ cup of melted butter to mimic the fat content and consistency of heavy cream.

• melted butter - Substitute with melted margarine: Margarine can be used in the same quantity and provides a similar texture and flavor.

• Allow the biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days. To keep them fresh, you can also wrap each biscuit individually in plastic wrap before placing them in the container.

• If you want to extend their shelf life, store the biscuits in the refrigerator. Again, use an airtight container or resealable plastic bag. They will stay fresh for up to a week.

• For freezing, wrap each biscuit individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them from sticking together.

• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the bag or container with the date so you can keep track of their freshness. They can be frozen for up to 3 months.

• When you're ready to enjoy a frozen biscuit, thaw it at room temperature for about an hour. For a quicker option, you can microwave it on a low setting for 20-30 seconds.

• To reheat biscuits and restore their original texture, preheat your oven to 350°f (175°c). Place the thawed biscuits on a baking sheet and bake for 5-10 minutes, or until they are warmed through and slightly crispy on the outside.

• For an extra touch of flavor, brush the reheated biscuits with a bit of melted butter before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through. This method ensures the biscuits remain fluffy and moist.

• Microwave Method: Wrap each biscuit in a damp paper towel and place them on a microwave-safe plate. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals. This method is quick but may make the biscuits slightly chewy.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method gives the biscuits a slightly crispy exterior while keeping the inside soft.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the biscuits on the toaster oven tray and cover them with aluminum foil. Heat for about 5-7 minutes or until they are warmed through. This method is great for small batches and maintains the biscuits' texture.

• Steaming Method: Place a steaming basket over a pot of simmering water. Arrange the biscuits in the basket, making sure they are not touching the water. Cover and steam for about 5 minutes. This method keeps the biscuits moist and soft, perfect if you want to avoid any dryness.

• Mixing bowl: A large bowl used to combine the self-rising flour and heavy cream to form the dough.

• Baking sheet: A flat sheet used to place the cut-out biscuits for baking.

• Biscuit cutter: A round cutter used to cut the dough into biscuit shapes.

• Pastry brush: A brush used to apply melted butter to the tops of the biscuits.

• Oven: An appliance used to bake the biscuits at the required temperature.

• Measuring cups: Tools used to measure the self-rising flour and heavy cream accurately.

• Spatula: A tool used to mix the dough and scrape the sides of the mixing bowl.

• Rolling pin: A cylindrical tool used to pat the dough to the desired thickness.

• Cooling rack: A rack used to cool the biscuits after they are baked.

• Oven mitts: Protective gloves used to handle the hot baking sheet safely.

Pre-measure ingredients: Measure out self-rising flour and heavy cream ahead of time to streamline the process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

No-knead method: Mix the dough just until combined to avoid overworking it, saving time and effort.

Quick patting: Pat the dough directly on the floured surface to the desired thickness without overhandling.

Efficient cutting: Use a sharp biscuit cutter to cut out biscuits quickly and cleanly.

Melt butter in microwave: Melt the butter in the microwave for quick brushing.