Nothing says southern comfort like a hot homemade biscuit, baptized in salted butter and crowned with a heaping spoonful of strawberry freezer jam. You know what tastes even better? An ugly biscuit, baptized in salted butter and crowned with a heaping spoonful strawberry freezer jam.
What’s an ugly biscuit?
I’m so glad you asked. An ugly biscuit is a biscuit made from left over dough scraps after you’ve cut out all the biscuits you can with the biscuit cutter. When you gather all the dough scraps together, make a few small piles and bake them…then you have ugly biscuits.
They are…
Wonderful
Special
Unique
Magical
Delicious
Intoxicating
Perfectly imperfect
One of a kind
Ugly biscuits!
Often times, it’s the “not so pretty” or the “not so perfect” things in this world that turn out to be the best after all, and the ugly biscuit is the perfect example. It’s kind of like the under dog of the biscuit pan…you just can’t help but root for it!
This is by far the easiest and simplest and bestest biscuit recipe I’ve ever made….and now, it’s the only recipe I ever use! It’s that good! Here’s how you make em’
BISCUITS
3 cups self rising flour
1/2 teaspoon baking powder
2 cups heavy whipping cream
That’s it! Just three ingredients!
In a large bowl, measure out 3 cups of self rising flour and add 1/2 teaspoon baking powder to that and mix together.
Make a well in the middle (a hole basically)
And pour in two cups heavy whipping cream.
With a wooden spoon, slowly begin to stir the cream while gradually pulling the flour into the center. Continue this until all of the liquid is gone and the dough has formed. If the dough seems too thick some milk can be added.
Next, turn your dough out on to a floured surface (I just use my counter top).
Gently begin to knead your dough. You don’t want to knead it too much or your biscuits will be tough…only knead until the dough is smooth, about ten times.
Once you’re finished kneading, you will need to roll your dough out with a rolling-pin to about 3/4 inch thick.
Cut your biscuits using a biscuit cutter or the rim of a glass. I tried real hard to make my hands look young in this picture…I took about four shots…no matter what angle….or light….they still looked old! Anyway, back to the recipe.
Once you’ve cut out all the biscuits you possibly can with the biscuit cutter 
now comes the fun part…making the ugly biscuits. Take the leftover dough scraps and make little piles (or big piles) and place them on your cookie sheet. Bake at 350 for twenty minutes.
Wanna know the best part about the ugly biscuit? When you brush them with that wonderful gift from God called melted butter, it flows down into every little nook and cranny…
simply Devine!
Could I interest you in an ugly biscuit?
Speaking of hands–your hands show much about the life you have lived. Knowing you on a personal basis, I know you have used these hands to work hard to supply your family’s needs. Be it baking bread for much needed funds or digging in the yard to plant beauty, you have always done whatever is necessary to take care of your family. Never be ashamed of hard working hands, we need more of them in this world. As far as the ugly biscuits are concerned, this will be one of your kid’s fondest memories. I know because I still remember fighting over my Mother’s Baby Biscuit. Love you ,Mom
Not only have those hands taken care of your family and planted beautiful flowers for all who pass by to see, but I see all the things you have done working through your church to help and serve others.Be proud of yourself, I am! Think of them as a badge your wear. Besides, I bet those hands have gone courageously and done bravely what many good men would have run from!!!
Thanks you so much for your kind words Lori. So good to hear from you!
Ugly one are my favorite. We all fight over them:)
They are prefect for scooping!
Tonya, can you buy Hudson Cream Flour in Oklahoma. My Aunt Colleen made the best lightest fluffiest biscuits in the whole world (with Hudson Cream self-rising flour, shortening and buttermilk.
I saw your bag of White Lily Flour and plan on trying your recipe. Whitle Lily flour is available in this area, but I have to go almost a hundred miles to buy Hudson Cream. I want to make good biscuits on a consistent basis. Do you use the baker’s stone? I think I must be turning the dough too much and perhaps it is too dry, compared to my Aunt Colleen’s biscuits. I would give 100 dollars to buy her old skillet.
FLOUR DOES MAKE THE DIFFERENCE
Hello, Rose
I have never heard of Hudson flour…and I can’t get Whity Lilly flour here either, I buy it when in Alabama. Believe it or not I just use the store brand most of the time and they always taste good to me. I dont use a bakers stone either but my mom used one for years…and an iron skillet. I just use a cookie sheet. Hope this helps 🙂
I made the biscuits last night but added a few ingredients so they would go with spaghetti. I have had a huge desire to be able to make biscuits like my Aunt Colleen.
The details and pictures of your recipe and the demonstration of your technique have really helped me. I could feel it in the dough as I was pulling it together last night.
Thanks so much. I’m trying all your recipes. I know the way to a man’s heart is through his stomach. I’ve been married almost a half a century, so I know. KUDOS TO YOU.