White Lily Cream Biscuits

Prep Time: 10 min
Cook Time: 10 min
Makes: 12 biscuits


1 3/4 cups White Lily® Enriched Bleached Self-Rising Flour
1 cup heavy cream
1/4 cup butter


1.HEAT oven to 500°F.
2.PLACE flour in large bowl. Gradually stir in cream, adding only enough to moisten flour to a sticky dough.
3.TURN dough onto lightly floured surface. Fold two times to form a ball. Pat or roll dough gently to 1/2-inch thickness.
4.CUT with floured 2-inch biscuit cutter, leaving as little dough between cuts as possible. Gather remaining dough and re-roll one time; cut as described above. Discard scraps.
5.PLACE biscuits on baking sheet with sides touching for soft Southern-style biscuits or close together but not touching for biscuit with crisp sides. Brush tops with melted butter.
6.BAKE 8 to 10 minutes, or until tops are golden brown. Serve hot out of the oven.
TIPBiscuit dough does not need to be kneaded except just to form a ball. A few gentle folds is enough. It is a common mistake in biscuit making to overhandle the dough.
TIPTO STORE: Cool biscuits completely. Wrap in plastic wrap or place in freezer storage containers. Biscuits can be frozen for up to one month. To reheat: Place biscuits on baking pan and bake 5 to 10 minutes at 400°F. Refrigeration is not recommended.

Nutritional Information Per Serving:

Serving Size (1/12), Calories 170 (Calories from Fat 100), Total Fat 12g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 35mg, Sodium 240mg, Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 0g), Protein 2g; Percent Daily Value*: Vitamin A 6%, Vitamin C 0%, Calcium 8%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.