Two-Ingredient Biscuits
The simplest biscuit recipe, yielding pillowy-soft rounds perfect for customization! Takes just minutes to make.
Servings biscuits
Ingredients
- 6 ounces self-rising flour (170g or 1 ½ cups) if using all purpose flour, add 2 teaspoons baking powder and 1/4 teaspoon salt.
- 6 ounces by weight, heavy cream (170g or 3/4 cup)
- 1/4 teaspoon salt
- optional: any mix-ins as desired (see notes)
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with parchment and set aside.
- When measuring ingredients on a scale, you are measuring by weight, not volume. Place all ingredients in a bowl and gently mix with a fork until combined. If dough doesn't combine, very slowly drizzle in just a bit of extra cream until it comes together.
- Spoon or use a cookie scoop to drop rounds onto baking sheet, 2-3 inches apart, or alternately you can pat/roll the dough out and then use a biscuit cutter.
- Brush the tops of biscuits lightly with cream, milk, or water.
- Bake for about 10 minutes or until puffed and golden.
- Yields 8-12 biscuits depending on size.
Notes
In place of self rising flour, you can use the same quantity of all purpose flour, plus 2 teaspoons baking powder and 1/4 teaspoon salt.
Add different seasonings, cheeses, etc. for different flavor combinations. Simply mix in before combining dough together. Remember to decrease salt in recipe if adding a salty ingredient. These make great strawberry shortcakes as well!
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