2-Ingredient Biscuits
A duo of pantry staples—self-rising flour and heavy whipping cream—is all you need to create incredibly tender, fluffy biscuits, perfect for any meal.
Forget complicated recipes with lengthy ingredient lists and intricate steps. This streamlined approach to a Southern classic delivers light and airy biscuits with a golden-brown crust, ready in under 30 minutes. The magic lies in the simplicity: self-rising flour already contains a leavening agent and salt, while the high fat content of heavy whipping cream provides the richness and moisture typically achieved with butter and milk.
Yields: 10-12 biscuits
Prep time: 5 minutes
Cook time: 12-15 minutes
Ingredients:
- 2 ½ cups self-rising flour, plus more for dusting
- 1 ¾ cups heavy whipping cream
Instructions: - Preheat and Prepare: Preheat your oven to 450°F (230°C). Lightly grease a baking sheet or line it with parchment paper.
- Combine Ingredients: In a large bowl, add the self-rising flour. Pour in the heavy whipping cream and stir with a fork or spatula until a soft, slightly sticky dough forms. Be careful not to overmix; a few lumps are perfectly fine.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times—just enough to bring it together into a cohesive ball.
- Cut the Biscuits: Pat the dough out to a thickness of about ½ to ¾ of an inch. Using a floured 2-inch biscuit cutter, press straight down to cut out your biscuits. Avoid twisting the cutter, as this can seal the edges and prevent the biscuits from rising to their full potential.
- Bake to Perfection: Arrange the biscuits on the prepared baking sheet. For a richer, more golden top, brush the tops with a little extra heavy cream. Bake for 12 to 15 minutes, or until the tops are a beautiful golden brown and the biscuits are cooked through.
- Serve and Enjoy: For the best experience, serve the biscuits warm, on their own, or with your favorite accompaniments like butter, honey, or jam.
Tips for a Fluffier Rise: - Use Soft Wheat Flour: For the most tender and fluffy biscuits, opt for a soft wheat self-rising flour, such as White Lily, if available.
- Don’t Overwork the Dough: The key to a light biscuit is a gentle hand. Overworking the dough will develop the gluten, resulting in a tougher, less fluffy texture.
- A Straight Cut is Best: When cutting your biscuits, press the cutter straight down and pull it straight up. Twisting the cutter can crimp the edges, hindering the rise.
A Tangy Variation:
For a slightly tangier flavor and a different, yet still delightful, texture, you can substitute the heavy whipping cream with an equal amount of full-fat Greek yogurt. The method remains the same, yielding a biscuit with a unique and delicious character.