Rachel's Very Beginner's Cream Biscuits Recipe

This is a very old recipe found in many books, including the 1964 edition of Joy of Cooking. It is a snap to make with self rising flour, uncomplicated with few ingredients, yet producing a stunningly tender and fluffy biscuit. There are two Rachels in our lives — my husband’s granddaughter, Rachel Bass, and co-author Cynthia’s daughter, Rachel Graubart. Novices, we asked them to test recipes we hope will be easy for anyone. Both gave these flying colors for both ease and taste. Click here to see the Cinnamon-Raisin Biscuit Bread Pudding recipe.