Cream Biscuits

A friend posted this recipe on a message board I read and I was hoping they would taste like the ones I remember from childhood. My grandmother had a housekeeper that would make the most delicious southern fried chicken when we came to town, complete with cream gravy and these little bitty biscuits that are unlike anything I've ever had!

These are not the exact same biscuits. I need to keep looking. But they're the closest I've found yet, and they're really good!

I cut them with a tiny cutter - a little liqueur glass I have. They were no more than an inch across - about 2 bites each. I'll find a larger cutter next time, but Myrtle's were small so I wanted to try to duplicate those. She also pricked hers three times across with a fork, so I did that too. I don't know why she did that - but it did make them look good.

(note to self - start taking pictures for recipes I plan to post! Will do next time for these.)

We all loved them. We ate every one, and there was nearly a fight over the last one. This is a definite keeper.

Cream Biscuits

2 c all-purpose flour
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 c heavy cream

Preheat oven to 425.

Grease or line baking sheet.

Whisk together dry ingredients in medium bowl.

Add 1-1/4 c cream, stir with wooden spoon until dough forms (30 sec). Do not over mix!

Transfer dough from bowl to floured countertop, leaving floury bits in bowl, use remaining cream to moisten dry bits (might use all, might only use some dribbles, so add VERY slowly!), and add to dough.

Knead by hand about 30 sec. Again - do not over mix.
Roll or pat out to about 3/4 in thickness, cut into rounds or wedges. Use the leftover bits to form more biscuits.

Prick with a fork if desired.

Bake 15 min. ** they never did get very brown, but were perfectly done after 15 minutes. Come to think of it, Myrtle's were never brown either!

Serve as soon as possible.

** One recipe serves the 8 of us with no leftovers and some arguing over the last one.

** After the first time I started just rolling it out, then cutting into wedges rather than cutting and rerolling. Less handling really IS better!!