Wayne Boatwright wrote:
>
> On Thu 20 Oct 2005 08:04:37p, Terry Pulliam Burd wrote in rec.food.cooking:
>
> > My mother made a really great fruit cobbler and I have her recipe
> > around here somewhere <fists on hips, scanning recipe software, old
> > 3x5 cards, old journal-type recipe book> and I cannot find the d*mned
> > thing. I've made cobblers for years and have never really been happy
> > with the topping. Too dense, but I can't find a recipe that produces
> > the light, fluffy topping my mother made. Anyone have a good topping
> > recipe that is, uh, light and fluffy? (Okay, Tee, define "light and
> > fluffy": you can easily poke a spoon through it and it's not an inch
> > thick.)
>
> Terry, I often use a "cream biscuit" dough for topping a cobbler. If
> you've not made them, cream biscuits are unusually light and delicate. For
> cobbler, I would increase the sugar to 3-4 tablespoons.
>
> Obviously, the thickness of the topping is largely dependent on how thick
> you put the dough on before baking. If you want it thinner, I'd not exceed
> ~1/4 inch.
>
> 2 cups self-rising flour, plus more for dusting
> 1 tablespoon sugar
> 1 1/2 cups heavy whipping cream
>
> Preheat oven to 500 degrees F.
> In a medium bowl, stir together the flour, sugar, and cream until the dough
> forms a ball. Turn the dough out onto a surface dusted with additional
> flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough
> flour to keep dough from sticking to your hands. Gently roll out dough to
> 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut
> dough into biscuits. Place on baking sheet coated with cooking spray,
> leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until
> golden brown.
>
> HTH
>
> --
> Wayne Boatwright *¿*

Wayne, is self rising flour like a premade biscuit mix?
Thanks....Sharon