On Fri 21 Oct 2005 06:27:45a, biig wrote in rec.food.cooking:

>
>
> 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
>

No, the biscuit mix also contains shortening or oil in addition to the
flour and leavening. Self-rising flour contains only flour, leavening, and
salt.

You can make your own... To make 1 cup of self-rising flour, take 1 cup
all-purpose flour and add 1-1/2 teaspoons baking powder and 1/2 teaspoon
salt.

--
Wayne Boatwright *¿*
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