2 Ingredient Biscuits

Many of us love a warm fresh out of oven biscuit from time to time; even though it is not rocket science, it may take some time and ingredients that you may not have in hand all the time. While working on banquets and weddings, biscuits are often an item on menus, especially in family-style catering, so chefs always look for shortcuts without sacrificing quality. Here comes this recipe with only two ingredients and minimal effort; if you overwork it, you ruin it.

This two-ingredient recipe is great because you don’t need lard, shortening, or any of those heavy fats; the cream has enough fat to make a tasty and flaky biscuit.

Here are some tips for this recipe to be a success:

Do NOT overwork. Stir gently only until both ingredients are combined, if you over-mix the dough, it will develop gluten and make it tougher, and nobody likes a tough biscuit.

If you got the leftover dough, shape it, and freeze it. No need to defrost them, just bake them straight from the freezer for a few more minutes than fresh dough. Is better this way because they don’t last fresh for a very long time; this way, you have them ready to bake and enjoy them anytime, especially for breakfast or entertaining guests.

You can either use self-rising flour if you prefer softer and fluffier biscuits; if you plan on using them for sandwiches, I find they hold better using all-purpose flour because they are a little dense.

When cutting the biscuits, don’t turn the cutter, just straight down and straight up, twisting it will kind of seal the edges and won’t make flaky biscuits.

If you got leftovers that you have already baked, place them in an airtight container and store them in the freezer, thaw overnight in the refrigerator, reheat them in the oven and serve.

Preferably the heavy cream should be cold out of the fridge, not room temp.

Ingredients:

2 cups of flour (self-rising for lighter biscuits)

1 1/2 cups of heavy cream

Method:

Preheat oven to 475F.

In a large bowl, pour the cold heavy cream.

Add the 2 cups of flour.

Stir just until combined. Do NOT overmix.

Shape the dough into a ball and place in floured countertop or dough board.

Gently pat or roll the dough to approx 1/2 inch thick.

Cut biscuits and place them in a skillet or baking sheet, leaving some space between them so they can cook evenly.

Place in preheated oven and bake for about 10-15 minutes.

Remove from oven and serve.

If you plan on making sandwiches or cutting them, wait until they are completely cooled.