For the Media
Elegant Cream Biscuits Perfect for Holiday Entertaining
NASHVILLE, Tenn., - In the South, biscuits reign supreme. There is a biscuit for every occasion - from big hearty breakfast biscuits to little delicate party biscuits. "Southern cooks have mastered the art of the biscuit," says Linda Carman, Martha White® Southern baking expert. "It is truly amazing how many variations can come from a few basic ingredients."
Biscuits (and cornbread, of course) are considered daily breads in the South, but this Cream Biscuit recipe is elegant enough for a holiday brunch or dinner. For more biscuit recipes visit www.marthawhite.com.
Cream Biscuits
2 cups Martha White® Self-Rising Flour
2 teaspoons sugar
1/4 cup cold butter, chopped
1 1/4 cup whipping cream
Heat oven to 475 degrees F. Lightly grease baking sheet. Combine flour and sugar in medium mixing bowl. Add butter to dry ingredients. With pastry blender or 2 knives, cut butter into flour until butter pieces are about the size of small peas. Add cream; stir just until soft dough is formed.
Turn out onto floured surface and knead gently about 10 times. Roll to about 3/8-inch thick. Cut with floured 2-inch cutter. Place on greased baking sheet.
Bake at 475 degrees F. for 10 to 12 minutes or until golden brown.
Makes 18 to 20 biscuits.