White Lily
White Lily® Cream Biscuits

White Lily® Cream Biscuits

Prep Time:
10 min.
Cook Time:
10 min
Total Time:
20 min
Yield:
12 biscuits

Ingredients

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

Instructions

  1. HEAT oven to 500°F.
  2. MEASURE 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. Do not knead. 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 biscuits with crisp sides. Brush tops with melted butter.
  6. BAKE 8 to 10 minutes, or until tops are golden brown.