Yeah so I used self rising flour, mhm I did. Don’t you be judging me!
It was in my pantry going to waste. I really don’t have any recipes in my repertoire that call for self rising flour. In fact I think this is the second time I have ever used it. First time was for a daring bakers’ challenge of British style pudding.
Basically if you have self rising flour this recipe is pretty darn tasty and easy to make to boot. You could substitute milk for the cream or buttermilk or do a mixture like I did.
This recipe was inspired by Miss Andy Pants. I mocked her one day for trying to make biscuits out of self rising flour; I told her it was a bad idea. I am wrong, I was really wrong, and little Miss Andy was right.
These biscuits are a great way to start out a Sunday morning, or a fabulous way to rescue some leftovers. Give them a try you won’t be disappointed.
PS Grandma that is one of your plates, oh and also if you would like to make rolled biscuits follow the recipe and add about 1/4 less liquid.
- 1/3 cup milk
- ¼ cup cream
- 1 tsp kosher salt
- 1 tsp freshly grated black pepper
- 1 ½ cups self rising flour
- 4 Tbsp unsalted butter, cold and cubed
- 2 scallions chopped
- 1/3 cup cheddar cheese, cubed
Preheat oven to 450 degrees. In mixing bowl combine the salt, pepper, and flour. Using a pastry blender, blend in the butter till the butter is smaller than a pea size in shape. Slowly add the milk and cream and stir till it is just combined. Add in the cheese and scallions and give it one more stir.
Drop the biscuits on a parchment lined sheet pan; try to make them uniform in size. This is something I really don’t ever get right, but I always aim to get the same size cookie or biscuit. Bake the biscuits for about 15 minutes till they are golden brown. Slide them off the sheet pan onto a cooling rack. Cool for as long as you can resist them and enjoy! Makes about 12-16