Before I share this amazing biscuit recipe, let me bring you up to date on the last two months.

First, I must thank the people who have asked me when I would start blogging again and when I would post another recipe. That was all the encouragement that I needed to return to my blog after the two craziest months EVER. It has been so crazy that we have yet to celebrate Christmas. Let me share with you a little of what has transpired in the last few months.

First, my parents listed their home for sale at the beginning of November, and it took all of one week to sell. The same week their home in Texas was sold, they placed a contract on a house in Colorado. By mid-December, my parents had finalized the sale of one home and the purchase of another.

These quick transactions meant we wanted to fast-track all the moving plans. So, it was officially time to start packing.

Packing and moving was more work than planning a wedding. Hats off to those of you who move regularly and stay sane. I was giving items away from October to the day we left. After all the decluttering and downsizing that I had done, I was crazy enough to believe that packing would not be a real issue. I was wrong. I started packing at the end of December and was still packing the day before the movers arrived. Since 80% of our items are currently in storage, I am sure that when we finally purchase a home, I will find many items I should have never moved. Still, in the end, I was literally tossing items in boxes like a mad woman.

The movers loaded up all our worldly possessions the last week of January, and we headed to Colorado. The journey to Colorado was interesting because our three dogs have never spent more than one hour in a car. Additionally, we have a very large Yellow Lab who has abandonment issues and was convinced we would leave him every time he was out of the vehicle. Compounding the fun on this journey was this was the first stay at a hotel for our furry babies. As much as I love our dogs, I hope I do not have to make any other long trips with them.

Finally, we arrived in Colorado, bringing chaos to my parents’ home. Yes, after almost 40 years, I have officially moved back in with my parents, except this time I have a husband, son, and 3 dogs with me. This is a temporary arrangement while our house in Texas sells, and we find a new one in Colorado. I am sure this arrangement will lead to some interesting stories. This move has been worth all the craziness because spending time with my children, granddaughter, parents, and son-in-law is priceless.

Now that I have caught you all up on the craziness of the last two months, let’s get to this wonderful and simple biscuit recipe. This fluffy biscuit recipe only takes four ingredients and does not even use a rolling pin.

Biscuits from Heaven

The ingredient list is tiny, the time to make them is short, but there are some key items that you must follow in order to create these fluffy wonders and I have listed them below.

• Self-rising flour is a must. Yes, I know that you can make your own self-rising flour, but I believe premade self-rising flour works better for this recipe.
• You must measure your flour correctly. Use a spoon to fill the measuring cup to the correct line and level off the flour using a butter knife. DO NOT dip your measuring cup into the flour or press the flour into the measuring cup.  Both of those items will lead to incorrect flour measurement for the recipe.
• Do not twist the biscuit cutter or glass when you are cutting out your biscuits.

Ingredients:

2 cups Self-Rising Flour

2 teaspoons salt

1 ½ cups heavy whipping cream

2 tablespoons melted butter.

This recipe can be doubled and was doubled to create the large biscuits seen in the pictures.

Instructions

• Preheat the oven and line a large cookie sheet with parchment paper. Heat the oven to 450 degrees for two-inch biscuits and 425 degrees for larger biscuits.
• Measure the flour into large mixing bowl and add the salt.
• Gentle whisk the flour and salt together
• Pour the heavy whipping cream into the bowl of flour. Make sure to scrape the sides to get all the whipping cream out of the measuring cup.
• Now comes the messy part. I recommend kitchen gloves if you have them, but they are not necessary. You will use your hands to gently mix the flour and whipping cream together. This will take several minutes, and it will be very sticky when you are through.
• Once your dough is mixed together, turn it out on a lightly floured (self-rising) countertop.
• Now, you will knead the dough until it is about ½ inch thick.
• Next, fold the dough in half and repeat this step 5 times.
• Press the dough out until it is ½ inch thick.
• Use cooking spray to grease the edge of the biscuit cutter or glass that you are using to cut the biscuits. Remember, press straight down, and do not twist the cutter or glass. Place cut biscuits on the parchment paper.
• Roll the remaining dough together, press until ½ inch thick and cut additional biscuits. Repeat until you cannot cut any additional biscuits.
• Place the pan in the preheated oven. Cook smaller 2-inch biscuits for 8-10 minutes and larger biscuits for 12-15 minutes. Remember to always adjust times based on your oven.
• Remove from the oven and brush melted butter on the top.
• Serve with your other favorite breakfast foods or eat them all by themselves.

These biscuits are great with just butter and jam or honey on them. They are marvelous with country gravy on them, especially my husband’s version of gravy.  The top picture are biscuits cut with a 3 1/2 inch circle and the picture below or the ones cut with a 2 inch circle.

No matter how you decide to serve these fluffy biscuits, I know that they will become a part of your go to breakfast recipes.