Sweet Cream Biscuits for TWD

Biscuits have always been on the southern table. They are made from simple ingredients that are found in the pantry and can be whipped up in a jiffy. Biscuits are a staple for breakfast but they can be found at every meal and they make a good snack when you add a little jam. They may come from humble beginnings but you can add a thin slice of salty country ham and you have a treat fit for a king.

Just because biscuits are simple doesn't mean they are easy. Biscuits can scare even experienced cooks. If you aren't careful they can come out of the oven flat and hard as a brick.

The best advice I have been given for making great biscuits is use White Lily Flour and have a very gentle hand when working with them.

I have made biscuits many times but never without using shortening. This weeks recipe calls for only cream.. I have to admit that I was very skeptical. The biscuits mixed up easily and looked like any other recipe that I have used. The mixture was light and easy to handle. I was able to pat it out without using a rolling pin.

I use White Lily flour so I was a little concerned when I read Dorie's comments about needing to add more flour when using it. I decided to start with the 2 cups the recipe called for and see what happened. I added one cup of milk and still had a very dry mixture. I needed to add about 1/3 cup milk to get the mixture to look right. I didn't need to add any extra flour and thought the biscuits came out great. They had a nice rise and the texture was very nice. I saw very little

difference in these and my regular biscuits.

My husband and I had these Sunday night. I fixed breakfast for dinner. We really liked these biscuits with apple butter. Yummy. I froze the rest to have with sausage gravy this weekend. Did you know that sausage gravy has magical powers? It has been known to bring home roaming children home from all over the country. It works every time.

Thanks to Melissa of Love at First Bite for picking this great recipe.