1# White Lily Self-Rising Flour (about 3 3/4c), plus more for rolling out
8 oz Heavy Whipping Cream (about 1cup)
8 oz Natural Sour Cream (about 1 1/4c)
4 oz Butter, melted (1 stick)
Preheat oven to 450F FOR AT LEAST 30 MINUTES. In a large bowl, mix together Flour, Cream and Sour Cream just until a dough comes together into one mass. Roll dough out of bowl onto a heavily floured work surface. Without any folding or kneading, shape dough into a rough rectangle about 1 foot square, and 3/4” tall. Use a round cutter to cut out biscuits. A 3” wide cutter will get you 10-12 biscuits. OPTIONAL: you may gather, press together, press out and cut scraps to make more biscuits. Lay out biscuits onto a buttered or parchment-lined baking sheet. Brush melted butter over biscuits. Bake biscuits 10-15 minutes, or until golden brown. As soon as biscuits come out of the oven, brush AGAIN with more melted butter before they cool.
Serve warm with all your favorite biscuit fixins! Makes about 12 3” biscuits
Presented by: Century Harvest Farms
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