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Two Ingredient Cream Biscuits




Source of Recipe


Seriouseats.com


Recipe Introduction


These biscuits are delicious and only marginally more difficult than frozen. Literally 2 ingredients, mix and scoop and they are ready to go into the oven. If you want to make them slightly sweet – like for fruit shortbread, add 2 tablespoons of sugar (maybe try brown and embellish with a sprinkling of demerara sugar?). These are very fluffy biscuits – any additions (jam, butter, honey, etc.) is probably best placed on top. This is not your split and fill with a ham slice type biscuit. In the notes on the website someone suggested adding a teaspoon of salt. I didn’t and didn’t miss it.


Recipe Link: https://www.seriouseats.com/two-ingredient-never-fail-cream-biscuit-recipe

List of Ingredients




10 oz. (about 2 cups) self-rising flour
10 oz. (1 1/4 cups) heavy cream, plus a little more for brushing


Recipe



Heat oven to 450F and line a baking sheet with parchment paper or non-stick foil.

Place the flour in a bowl (mix in the sugar, if using). While mixing with a spoon or a dough whisk drizzle in the cream. Do not overmix – you want a lumpy dough.

Use a floured (this is a STICKY dough) one ounce scooper (the kind that looks like an ice cream scoop) and portion out dough balls onto the baking sheet. I like a soft sided biscuit, so I put mine close together. If you like a crispy edged biscuit, place them a couple of inches apart. I like a flatter, less craggy biscuit, so I pat mine a bit flat on top. Then brush with a little cream and bake for about 12 minutes. They should be golden brown.

Yield: the recipe indicated that you would get 15-20 biscuits using the same 1-oz. scoop that I used. I got 10. YMMV