Farmhouse Biscuits just like Grandma used to make!
I remember visiting my Grandma in Alabama as a kid. I was always fascinated to watch her make biscuits, she didn’t measure anything and those were always the best biscuits in the world. Were they really that good or was it because Grandma made them, that I don’t know but I remember loving her biscuits the best. I have tried for years to duplicate her biscuits but since she passed away 26 years ago and I didn’t for the foresight to learn her recipe or technique, I am obviously shooting in the dark. For years I would just try to accept the fact that I had to use biscuits from the can or a mix but didn’t like the result or the fact that I can’t control what ultimately goes into them. I don’t like shortening used in my food at all and I like to be able to pronounce the ingredients so that is a problem. This recipe is very close to my memory of what Grandmas’ biscuits were so I am now content and all is right with the world. It is also an easy recipe and I have yet to make it that the biscuits haven’t turned out flakey and delicious.
Farmhouse Biscuits
4 c AP flour
3 c heavy cream
2 1/2 t baking powder
1 t salt
4 t sugar
Mix the flour, baking powder, salt and sugar together in a bowl making sure all the ingredients are mixed together well. Make a well in the center of the flour mixture and pour the cream into it. Stir together with a wooden spoon just until mixed. Remove the dough and knead on the countertop until the dough is smooth (about 20 seconds). Flatten out a bit then using a rolling-pin, roll to a thickness of about 1/2 inch. Using a round cutter, cut biscuits.
Place the biscuits on a oiled baking sheet (use enough oil to coat both sides of the biscuit) and bake at 425 degrees for 15 minutes.
Rotate the baking sheet and bake an additional 10 minutes or until golden brown. Serve hot.
This recipe makes approximately 20 biscuits. You can easily cut the recipe in half if you don’t need that many or freeze what you don’t need and bake another time.
