I have always wanted to learn how to make biscuits. And not just the drop biscuits you make with a mix– REAL use-flour-and-a-biscuit-cutter biscuits. No offense, Bisquick! So when I saw the class at Southern Home and Kitchen with Vivian and Stephanie from Sweet Potatoes, I jumped at the chance.
Jeff and I went to the class and took copious notes while these amazing women taught us to cook fried chicken and biscuits. OMG delish! We loved hearing stories about Stephanie’s grandmother, Miss Ora, and talked about how many of the world’s problems could be solved around the table, sharing a meal. Jeff and I enjoyed them so much and can’t wait to try more of their dishes at Sweet Potatoes and Miss Ora’s Kitchen.
We bought biscuit cutters from Southern Home Kitchen and made the biscuits at home. It’s so easy, you’ll never buy canned biscuits again. We even whipped up a sweet lemon drizzle and herb butter for a sweet and savory spin on this southern classic.
First, mix the flour and sugar into a mixing bowl and make a “well.” Why? No clue, I just wrote down everything Vivian said! Pour the heavy cream into the well and begin and begin turning over the flour over the center from edges until blended. Don’t over mix.
Fold dough about four times and flatten with hands.
Use a biscuit cutter, but don’t twist.
Place biscuits on a lightly greased pan or parchment paper. Preheat oven to 450.
We used a medium sized biscuit cutter and baked them for 10-12 minutes, rotating the pan halfway through bake time. You could also make small tea biscuits, just shorten your cooking time.
Cool on a cooking rack and enjoy warm with butter, jam, ham, or one of our additions below.
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Cream Biscuits + Tips from Vivian
Ingredients
- 2 cups Southern Biscuit Self-Rising Flour
- 1 cup Heavy Cream (+ more if needed)
- 1 teaspoon Sugar
Instructions
- + Tips from Vivian:
- Measure & mix flour/sugar into a mixing bowl.
- Make a well in the center.
- Pour heavy cream into the well and begin turning over the flour over the center from edges until blended. Don’t over mix.
- Fold dough about four times and flatten with hands.
- Use a biscuit cutter, but don’t twist.
- Place biscuits on a lightly greased pan or parchment paper.
- Bake in preheated oven at 450. We used a medium sized biscuit cutter and baked them for 10-12 minutes, rotating the pan halfway through bake time.
Savory Herb Butter
We used about 4 tablespoons of European butter + 3 tablespoons fresh rosemary + parsley. Let butter stand to room temperature.
Mix clean, fresh, chopped herbs into the butter using a fork.
Use parchment paper to form a cylinder & twist ends.
Refrigerate and slice butter for serving. If you want to be extra fancy, you could use butter molds.
Sweet Lemon Drizzle
This is my personal favorite– give me all the lemony sweetness. We used 1/2 cup organic powdered sugar + fresh lemon zest.
Add juice from 1 organic lemon & mix until blended.
Drizzle over biscuits and serve. Enjoy!
