2-Ingredient Cream Biscuits
This American biscuit recipe achieves a remarkably high reward for minimal effort. Using only self-rising flour and heavy cream, it produces about 20 exceptionally light and tender biscuits in roughly 30 minutes. The method offers two paths: quick drop biscuits or layered, flaky rolled versions, both baked until perfectly golden. It's a versatile base for breakfast, brunch, or shortcake.
Ingredients
- 10 ounces (about 2 cups) self-rising flour
- 2 tablespoons sugar (if making sweet shortcake-style biscuits)
- 10 ounces (about 1 1/4 cups) heavy cream, plus more for brushing
Method
- Position the oven rack in the centre and heat the oven to 450°F. Add the flour to a large bowl. For a sweet version, incorporate the sugar with a whisk. Pour in the cream gradually while stirring with a wooden spoon, mixing just until a shaggy dough comes together.
- To make drop biscuits, portion the dough with a 1-ounce scoop onto a baking sheet lined with parchment, leaving 2 inches between them. Coat the tops with a little cream and bake for about 12 minutes until golden. Allow a brief cool before serving.
- For flaky rolled biscuits, roll the dough out to a 12-inch square. Fold the right third over the centre, then the left third over to create a 12-by-4-inch rectangle. Next, fold the top third down and the bottom third up, forming a 4-inch square. Press it flat and roll back into a 12-inch square. Repeat this folding sequence once more. Finally, roll the dough to a 12-inch square and cut rounds with a 3- to 4-inch cutter. Transfer to a parchment-lined sheet, spaced 2 inches apart. Re-roll scraps for more biscuits. Brush with cream and bake for about 12 minutes until golden brown. Let cool slightly before serving.
Nutrition (per serving)
Sodium153000 mg
Recipe details
CategoryBreakfast
Cuisineamerican
AuthorJ. Kenji López-Alt
