This recipe came from Mom (including all the wording), and she got it from a book by Mildred Armstrong Kalish, farming in Iowa during the Great Depression. Oh so good, especially as strawberry shortcake!
Easy Homemade Biscuits
2 c flour
1 t salt
4 t baking powder
scant T sugar
heavy cream
Place dry ingredients in a bowl and stir. Pour as much heavy cream into the bowl as needed to make a very thick consistency. Drop by the heaping tablespoonful onto a pan and pop into oven at 350F. Bake about 12 mins or until the biscuits are a heavenly golden grown. Serve immediately. (Note: I shape the biscuits and don’t let them get very golden.)
Breakfast:
To serve with sausage patties or gravy, I recommend adding dried fennel to the sausage. My favorite southern scramble includes an open biscuit topped with these sausage patties and scrambled eggs--with a bit of gravy and hash browns on the side.
Dessert:
To make strawberry shortcake, you can add another tablespoon of sugar to the biscuit mix. Sprinkle 1/4 cup of sugar over a quart of ripe, sliced strawberries to set as you make the shortcake. When biscuits are cooked, slice in half, fill with strawberry mixture, and top with more berries and real whipped cream (to which sugar has been added to taste).
There is another recipe for shortcake in the book, but it adds lard, butter, or Crisco. This recipe is healthier and works great.
