Best Two Ingredient Biscuits Recipes
TWO INGREDIENT SOUR CREAM BISCUITS*
I am very very picky about my biscuits, I want them tasty, light, totally done, but not dry. I really hate the half cooked ones or the ones that are so dry and hard, you just about choke to death i.e. the kinds that you get at most restaurants. I came across a recipe for sour cream biscuits that sounded good and after searching, reviewing, and trying a bunch of different ones ( I always read the reviews before I try). I think I have come up with a really easy recipe that tastes super, I can not believe how great these came out. * does not include flour for rolling out or oil for greasing pan
Provided by Sandy in Dayton
Categories Breads
Time 17m
Yield 8-12 biscuits, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees.
- Directions for rolled biscuits:.
- Mix the ingredients together, then form into a soft ball. Place on a floured board and roll out to about 1/2 inch thickness (this is a very soft dough) cut out biscuits using a 2 inch round cutter. Place on greased baking sheet and bake about 12 minutes or until golden brown. (In my oven they took about 15 minutes, but I like my biscuits well done).
- Directions for dropped biscuits:.
- Mix the ingredients together. Then drop by spoonful (or use an oiled 1/4 cup measuring cup) onto a greased baking sheet and bake about 12 minutes or until golden brown.
Nutrition Facts : Calories 448.8, Fat 28, SaturatedFat 14.1, Cholesterol 40.7, Sodium 813.1, Carbohydrate 41.8, Fiber 1.3, Sugar 7.1, Protein 7.6
TWO-INGREDIENT WHIPPING CREAM BISCUITS
How to make Two-Ingredient Whipping Cream Biscuits
Provided by @MakeItYours
Number Of Ingredients 2
Steps:
- Preheat oven to 450 degreesF. Combine flour and cream in a mixing bowl, stirring just until blended. (The dough will be a little stiff.) Transfer dough to a lightly floured surface and knead 10 times. Roll to 1/2-inch thickness and cut with a 2-inch cutter. Place biscuits close together on a lightly greased baking sheet. Bake 10 minutes. Makes 12 biscuits.
TWO INGREDIENT NEVER-FAIL CREAM BISCUITS
The easiest biscuits ever. [Photographs: J. Kenji Lopez-Alt] These two-ingredient biscuits have one of the lowest effort-to-greatness ratios of any recipe I can think of. They take practically no effort or practice to pull off, yet produce some of the lightest, tenderest, tastiest biscuits around. Why It Works It takes only two ingredients to make these light and tender biscuits. Read the Whole Story * Self-rising flour is softer than standard wheat flour which makes for more tender biscuits. * Heavy cream takes the place of the butter and buttermilk in a standard biscuit recipe. Serious Eats Two Ingredient Never-Fail Cream Biscuits Reading Options: Cooking Mode Text Only 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 Directions * 1. Adjust oven rack to center position and preheat oven to 450°F. Place flour in a large bowl. If making sweet biscuits, whisk in sugar. Stirring with a wooden spoon, drizzle in cream. Stir until a lumpy dough is formed. Do not over mix. * 2. For Drop Biscuits: Using a 1-ounce cookie scoop, scoop balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve. * 3. For Flaky Rolled Biscuits: With a rolling pin, roll the dough into a 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more, then roll the dough again into a 12-inch square. Use a 3- to 4-inch biscuit cutter to cut out rounds and transfer to a parchment-lined baking sheet, spaced 2 inches apart. Press together scraps to form additional biscuits. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.
Provided by @MakeItYours
Number Of Ingredients 3
Steps:
- 1. Adjust oven rack to center position and preheat oven to 450°F. Place flour in a large bowl. If making sweet biscuits, whisk in sugar. Stirring with a wooden spoon, drizzle in cream. Stir until a lumpy dough is formed. Do not over mix.
- For Drop Biscuits: Using a 1-ounce cookie scoop, scoop balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.
- For Flaky Rolled Biscuits: With a rolling pin, roll the dough into a 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more, then roll the dough again into a 12-inch square. Use a 3- to 4-inch biscuit cutter to cut out rounds and transfer to a parchment-lined baking sheet, spaced 2 inches apart. Press together scraps to form additional biscuits. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.
TWO INGREDIENT BISCUITS
These biscuits are made with whipping cream and self rising flour. These are the only two ingredients.
Provided by @MakeItYours
Number Of Ingredients 2
Steps:
- Preheat oven to 450 degrees F.
- Combine flour and cream in a mixing bowl, stirring just until blended. The dough will be a little stiff.
- Transfer dough to a lightly floured surface and knead 10 times.
- Roll to 1/2-inch thickness and cut with a 3-inch cutter.
- Place biscuits close together on a lightly greased baking sheet.
- Bake 10 minutes. Makes 12 biscuits.
TWO INGREDIENT BISCUITS
Make and share this Two Ingredient Biscuits recipe from Food.com.
Provided by That is Dr House to
Categories Breads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 425F.
- In bowl blend the ingredients with a fork until mixed. Do not over mix. You want it to just stick together.
- On a floured board roll out into 3/4 inch thick. Cut biscuits with cutter [approx 12 so use a 1 inch cutter]. Work the dough as little as possible.
- Place on greased sheet and bake in top 3rd of the oven for 12 to 15 minutes. You want light brown.
- This dough is NOT forgiving of overworking. You can add ingredients such as cheese or herbs or sugar/cinnamon before baking.
Nutrition Facts : Calories 73.9, Fat 3.9, SaturatedFat 2.2, Cholesterol 10, Sodium 147.6, Carbohydrate 8.3, Fiber 0.3, Sugar 0.7, Protein 1.4
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