Most people have a favorite biscuit recipe. This is ours. And one of the reasons I love it, besides the fact that they taste fabulous, is that my Grandmama taught me to make them. I think of her every single time I make them. I love recipes that are passed down through the generations.
These biscuits have been used in many ways in my house. I serve them with breakfast, filled with a favorite jam, sausage, or ham. I use them to top my gluten free chicken pot pie (which is the next recipe i am going to post). And they are WONDERFUL to make strawberry shortcake. Just simply top with slightly sweetened strawberries and some fresh whipped cream. So good!
Probably the best thing about these is that you don’t have to cut in butter or shortening, as you do in most biscuit recipes. I can literally have a batch of these in the oven within ten minutes from start to finish. Now I never said these were healthy. . . but most GOOD biscuits are not healthy. Hope you enjoy as much as we do!
1 pint Heavy Whipping Cream
3 1/4 cups Pamelas Gluten Free Baking Mix (if making regular biscuits, just use the same amount of SELF RISING FLOUR)
Cut out biscuits and place on lightly greased baking sheet. This usually makes about 12-15 biscuits depending on how thick you make them.
Bake for approximately 10-12 min or when they appear golden brown. Let cool for five minutes. These are easier to cut open if you wait until they have cooled slightly. oh so tender and good!