Now, you’re talking, or maybe eating, because they are hard to resist! These would be perfect with a little jam or to use for sausage and gravy biscuits or just as a side served with some homemade soup! There’s one more option below! Don’t they look perfect? Just wait! There’s one more finishing touch, if desired….īrush some melted butter over the top of each biscuit. Place skillet in a 350 degree preheated oven for 25 minutes. To finish, slice a slit in the top with a sharp knife or lame( pronounced lahm, rhymes with mom), if you have one. Next, I rolled it into a ball with floured hands and placed it, seam side down, onto a buttered cast iron skillet. I pressed each one down gently onto a floured surface, pulled the edges inward, twisted them together then flipped it over. Can you tell? These were about 1.5 ounces each. There was a little bit leftover which I divided up amongst them. My second choice was to use a large scoop which yielded about 10 biscuits. My first option was to divide the dough into 8 equal parts, about 2 ounces each. Using floured hands, knead and roll it gently into a ball until it no longer feels sticky, dusting with a sprinkle of flour as needed.Īt this point, you have a couple of options. It should appear shaggy at first, but will gradually come together.Īt this point, drop dough onto a lightly floured board. Using a wooden spoon, stir sour cream into the flour until all flour is picked up from the bottom of the bowl. Create a small well then add in the COLD sour cream. In a medium-sized bowl, spoon and level the flour. Forturnately, one of our local grocery stores now stocks it! I was so excited when I saw it, I took a pick and sent it to my husband! He, of course, laughed! The people in the grocery aisle probably thought I was nuts, but I felt like just won the lottery! I’m convinced there is no other flour from which to make the most tender biscuits! I came across this flour originally in a Southern Living Biscuit recipe, but the flour was not available locally Amazon was able to deliver and I’ve never used any other flour for biscuits since. Why White Lily? Made with 100% soft wheat flour grown in the South and Midwest. Well, here you go! White Lily Self-Rising Flour and some light sour cream. For now, it’s sour cream(light) perhaps this will be updated with those other options as I venture further. Other recipes have used Greek yogurt or heavy cream for the dairy/fat component of the recipe. All I have is a screenshot unfortunately without catching the source, but this isn’t the only one posting about them. Who would have thought that with just 2 ingredients, you would be able to create these Amazing 2-Ingredient Biscuits ? I came across this recipe on an Instagram post using White Lily self-rising flour and sour cream.
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