COWBOY BISCUITS
I can’t even take credit for this biscuit recipe because I was taught this by a hunting guide from Montana who worked seasonally in South Texas. Bruce has witnessed, tasted, and collected biscuit recipes from deer camps all his life. But the cowboy biscuit is one that blew my mind because of how simple it was. There are two variations and I use them interchangeably depending on how much time and energy I have.
(version 2.0 The Punch Biscuit pictured above)
Cowboy Biscuits Recipe makes about a dozen
VERSION 1.0 THE DROP BISCUIT
INGREDIENTS
1 cup self rising flour
1 cup heavy cream
1/4 tsp salt
neutral spray oil or butter
DIRECTIONS
Preheat oven to 375F
Add flour and salt to a large bowl and whisk
Make a well in the middle of the flour and pour in the heavy cream. Use a fork to mix from the center outwards, slowly incorporating the cream with the flour
Line a baking sheet with parchment paper and spray lightly with oil or coat in butter
Using an ice cream scoop or a large spoon, scoop the dough and drop it onto the parchment, allowing them to have an inch of space between biscuits
Bake 15-18 minutes depending on the size of your biscuits. Larger dough balls may take 23-25 minutes.
Optional Step: After the biscuits have baked, brush a 1:1 mixture of honey and butter over top and sprinkle with course flakey salt!
VERSOPM 2.0 THE PUNCH BISCUIT
INGREDIENTS
2 cups self rising flour
1 cup heavy cream
1/2 tsp salt
neutral spray oil or butter
DIRECTIONS
Preheat oven to 375F
Add flour and salt to a large bowl and whisk.
Make a well in the middle of the flour and pour in the heavy cream. Use a fork to mix from the center outwards, slowly incorporating the cream with the flour.
Once the dough gets too thick, dust a clean work space with flour and dump the dough out of the bowl. Knead briefly with your hands until the dough comes just together. Be careful not to overwork the dough it does not need to be smooth and elastic, it should be clumpy.
Use a rolling pin to roll out the dough into the shape of a rectangle about 1/2 inch thick. Fold in half
Roll out the door again into a rectangle, fold in half.
Repeat this rolling and folding method two more times. After the final fold, wrap with plastic wrap and place the dough in the fridge to firm up a bit (20 minutes)
After the dough has rested, roll it out once more into 1/2 inch thick sheet. Using a 3 inch biscuit cutter or anything circular, punch out your biscuits. I like to punch out as many as I can and then gather the leftover dough to roll out again so I can punch out a few more.
Place the biscuits on a parchment lined baking sheet with a light coat of oil or butter. The biscuits can be touching, as they will use each other to climb taller in the oven!
Bake for 15-18 minutes depending on the size of your biscuits!
Optional Step: After the biscuits have baked, brush a 1:1 mixture of honey and butter over top and sprinkle with course flakey salt!
