If there's something more intrinsically "Southern" than making fluffy, buttery biscuits using White Lily flour, we don't even know what that would be.
- Yield: Makes 30
Source: Martha Stewart Living, November 2002
- 2 1/2 cups White Lily all-purpose flour, plus more for work surface
- 1 tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups heavy cream
- 3 tablespoons unsalted butter, melted
Preheat oven to 450 degrees. Whisk together flour, baking powder, and salt in a medium bowl. Pour in heavy cream, and stir with a wooden spoon until combined. The dough will still be wet and tacky.
Turn out dough onto a well-floured work surface, and pat into a square about 1/2 inch thick. Let rest about 5 minutes.
Using a 2-inch round biscuit cutter, cut out 24 rounds. If desired, gather together scraps; pat into a square, and cut out more rounds. Place on a baking sheet, and bake until golden on the tops, 12 to 14 minutes. Remove from the oven, and immediately brush the tops with butter. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.