Cream Biscuits

Name: Cream Biscuits
Yield: Makes 30
Ingredients: 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

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.

Source: Martha Stewart Living, November 2002

Makes 30

Yield

Ingredients

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

Directions

1. 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.
2. Turn out dough onto a well-floured work surface, and pat into a square about 1/2 inch thick. Let rest about 5 minutes.
3. 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.

Cook's Notes

White Lily flour is widely used throughout the South. Made with only soft winter wheat, it is finer, lighter, and whiter than other types of flour and can be used to make everything from these biscuits to flaky piecrusts.