2 Ingredient Biscuits
If I had known about these two-ingredient biscuits, I’d have been able to sleep in so many dark mornings on the ranch. These biscuits truly only have two ingredients, and they’re fluffy and delicious. This is going to be one of the shortest blog posts you’ve ever seen on a food blog!
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Two Ingredient Biscuits
Your two ingredients are self-rising flour and whipping cream. That’s it! The reason this works so well is that the heavy cream contains the milk AND the butter fat that makes biscuits warm and fluffy. By using whipped cream, you eliminate the traditional step of folding cold butter shreds into the dough and adding milk.
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Mix the self rising flour and whipping cream together, knead until a little sticky. Flatten to about 1″, cut biscuits.
Tip: Don’t twist the biscuit cutter! That will ‘seal’ the edge of the biscuit and prevent it from rising.
Use some bacon grease or butter on the Dutch oven or baking dish and bake the biscuits until they’re done.
That’s all, folks!
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The Latest from Cowboy Kent Rollins
2 Ingredient Biscuits - Cowboy Kent Rollins
Ingredients
- 2 cups self-rising flour
- 1 ½ cups heavy cream
Instructions
- Preheat the oven to 400 degrees F. Butter a cast iron skillet or baking dish. We also prefer to use bacon grease for better crush and flavor.
- Sift the flour into a medium bowl. Stir in the heavy cream, until combined.
- Turn the dough out onto a floured surface. Flour your hands, and knead the dough a few times. The outside of the dough shouldn’t be sticky, but the inside should still have some moisture.
- Roll the dough out to about ½-inch thick. Using a biscuit cutter, cut the biscuits out and place in the skillet or dish. Brush with a little additional whipping cream.
- Bake for about 12 to 15 minutes, or until a light golden brown. Brush a little melted better on top (optional) and serve.
