My great-grandmother Tiny (the actual name on her birth certificate was “Tiny Margaret Keach”) died before I was born. She was an incredible woman that had 11 children, raised 9 to adulthood, helped run a very successful family farm, made all of her children’s clothes, and managed to cook and create amazing dishes that still cause people to drool when they remember them.
As busy as she was, it isn’t surprising that she didn’t ever find the time to write down her recipes. The one thing she was most famous for though—her biscuits—didn’t require a recipe. She made them every morning for her herd of children and farm helpers and no one can remember her ever measuring a thing. My mother is absolutely certain that her biscuits were the best in the world, and try as I might, I haven’t come up with anything that comes close to her memory of their perfection
However, the biscuits in this recipe are delicious and get rave reviews (even occasionally from my mother), and I love that you can make them by feel, without measuring, after you’ve whipped up a batch or two. I also love how easy it is to vary the recipe by adding mix-ins to the dough like with the Breakfast Focaccia Biscuit recipe I created as a variation. The version below (with orange zest) is also delicious for strawberry shortcakes!
Easiest Biscuits Ever
2 cups self-rising flour
1 cup whipping cream
Zest of an orange
Combine the above ingredients and stir with a fork until blended. Dough will be stiff. Turn dough out on a lightly floured surface and knead 10 to 12 times. (Do not over knead or they will be tough). Pat or roll dough to ½” thickness and cut with a 2” biscuit cutter. Place on a lightly greased baking sheet. Bake at 450°F for 10-12 minutes. Yield 1 dozen.
If desired, brush tops with fresh squeezed orange juice and sprinkle with coarse sugar before baking for a sweet, sparkly top.