Combine self-rising flour and heavy cream for quick and easy homemade biscuits.
What I mean to say is, Sue of Munchkin Munchies, I know I love you. Sure, you’re kind and giving and creative and clever and have a great blog and all that. But the real reason I love you? These two-ingredient biscuits I found on your site have ended a years-long search for the perfect biscuit recipe that I could quickly and easily make myself.
You see, mac n’ cheese and biscuits are the two foods that, if I see on a menu, any menu, I must order. For better or for worse. My homemade mac n’ cheese recipe is so good that I’m almost always disappointed with restaurant mac n’ cheese. Almost always. I’m thinking of that restaurant in NYC. I forget the name, but I’ll never forget that mac n’ cheese. As for biscuits, on the rare occasion I see them on menus, I order them. Usually extras (Cracker Barrel, I’m looking at you). And yet biscuits, I don’t make well. Admittedly, I don’t even try anymore.
All that has now changed. Sorry, restaurants-serving-biscuits. I’m going to have much keener taste buds when I try yours. Because now all I have to do is mix up two parts of self-rising flour with one part heavy cream, knead a few times, roll out, cut out and bake at 450. Clearly, life will forevermore be categorized as “pre-biscuit” and “post-biscuit.”
how to make 2-ingredient biscuits
you will need:
what to do:
- 2 cups self-rising flour
- 1 cup heavy whipping cream
Preheat oven to 450 degrees F.
Combine flour and cream in a mixing bowl, stirring just until blended. Transfer dough to a floured surface and briefly knead. Roll or pat the dough about 1/2-inch thick and cut out biscuits with a 2-inch circle cutter. Place the biscuits close together on a parchment paper-lined baking tray. Bake until golden brown, about 10 minutes.
Makes 12 biscuits.