In my years of baking and teaching, I have found that people are leery of making piecrust and biscuits. The one thing both of these usually have in common is cutting in the butter. How about a recipe for the best biscuits ever with no butter – period.
This has to be the easiest biscuit recipe ever with only 4 ingredients. Cake flour is used to insure tenderness. The cream takes the place of butter. When you think of butter, it is only cream that is whipped to a solid state with the liquid being spun out. So the use of all cream makes perfect sense.
The dough will be a bit wet and that it as it should be. I learned the traditional way of making biscuits from Shirley Corriher, a biochemist who wrote, Cookwise and Bakewise. With Shirley being from the south, I can’t imagine a better teacher. She stressed the importance of the dough being very wet so the steam created in a hot oven would cause the biscuits to expand to great heights. Continue reading