These 2 ingredient biscuits are soft, flaky, and made with just self-rising flour and heavy whipping cream. Ready in under 25 minutes and perfect for beginners.
Equipment
- 3-inch biscuit cutter or cookie cutter, or glass
Ingredients
- 2 cups self-rising flour
- 1 ½ + ⅛ cups heavy whipping cream divided
Instructions
- Preheat the oven to 475° F. Line a baking sheet with parchment paper and set aside.
- To a large bowl, add flour and 1 ½ cups heavy cream. Stir to combine. It will be a bit crumbly.
- Turn the dough out onto a floured surface. Knead briefly until it is combined and forms a ball. Don't overwork the dough.
- Dust your rolling pin with flour and roll the biscuit dough out to about ½ inch thick.
- Cut the biscuits into circles with a floured biscuit cutter, cookie cutter, or glass - press straight down without twisting.
- Place on prepared pan. Brush tops with remaining ⅛ cup heavy cream using a pastry brush.
- Bake 12-14 minutes, then broil 1 minute or until golden.
Notes
Don't overwork the dough. Knead only enough to bring the dough together. Overworking can toughen the texture.
Press, don't twist! When cutting, make sure you don’t twist the biscuits, but press them with the cookie cutter, as twisting will create a seal and form a barrier on the edges that will prevent the biscuits from rising.
Storage: Keep them at room temperature in an airtight container for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months. Reheat these in the oven at 350°F for 5-7 minutes.
Nutrition
Calories: 114kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 1mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 0.001mg | Calcium: 5mg | Iron: 0.3mg
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