Two Ingredient Easy Cream Biscuits

Here Is A Biscuit Anyone Can Make

“A respectable homemade biscuit is an essential art of the Southern table, and this scandalously simple recipe makes turning out the perfect biscuit a snap. This recipe breaks all the rules of Southern biscuit making; there’s no shortening to cut in, and you don’t even roll out the dough. The results are remarkable and even a novice can turn out fluffy, perfect biscuits in minutes. Would a respectable Southern lady bend recipe rules, defy convention and use sneaky shortcuts all in the name of turning out a hot, homemade biscuit? You better believe it!”

Ingredients

Butter for the baking sheet and brushing

2 1/4 cups self-rising White Lilly Flour

1 1/4 cups heavy cream, divided

Directions

1. Preheat the oven to 450°F (232°C). Adjust the oven rack to one of the top positions, setting the rack one shelf above the middle shelf, but not so close to the top of the oven that the biscuits will bump into it as they rise.

2. For a soft exterior, select an 8- or 9-inch cake pan, pizza pan, or ovenproof skillet. The biscuits will nestle together snugly, helping each other stay tender but rise while baking. Brush the pan with butter.

For a crisp overall exterior, select a baking sheet or large baking pan where the biscuits can be spaced wide apart, allowing air to circulate and creating a crisp exterior. Brush the pan with butter.

3. Fork-sift or whisk 2 cups of the flour in a large bowl. Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of cream into the hollow and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the cream. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of the reserved cream, just enough to incorporate the remaining flour into the shaggy, wettish dough. If the dough seems too wet, use more flour when shaping.

4. Lightly sprinkle a cutting board or other clean surface with some of the reserved flour. Turn the dough out onto the board and sprinkle it lightly with flour. Flour your hands and then fold the dough over in half. Pat the dough into a round about 1/3- to 1/2-inch-thick, using a little additional flour if the dough is sticky. Fold the dough in half a second time. If the dough is still clumpy, pat and fold it a third time.

5. Pat the dough into a 1/2-inch-thick round for a normal biscuit, 3/4 inch thick for a tall biscuit, and 1 inch thick for a giant biscuit. Brush off any visible flour from the top. Dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. Re-flour the cutter after each biscuit. (The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.)

6. Using a metal spatula, move the cream biscuits to the pan or baking sheet. Bake the biscuits for 6 minutes, then rotate the pan so the front is now turned to the back. If the bottoms are browning too quickly, slide another baking pan underneath to add insulation. Continue baking another 4 to 8 minutes until the cream biscuits are lightly golden brown. When the biscuits are done, a total of 10 to 14 minutes, remove from the oven and lightly brush the top of the biscuits with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

If you'll follow those directions you, yes you can make perfect biscuits each and every time that you make them.

How About Biscuits And Chocolate Gravy

Here's another really great recipe for homemade biscuits and chocolate gravy. Have you ever heard of chocolate gravy served over homemade biscuits.

Click Here For Homemade Biscuits And Chocolate Gravy

Homemade Biscuits Anyone Can Make

Here we have a recipe for a biscuit that anyone should be able to make. The recipe for these southern biscuits is quick and easy and if you'll follow the recipe carefully you'll be able to make delicious southern biscuits.

Ingredients Needed For Your Biscuits

1. 2 cups all-purpose flour

2. 1 teaspoons sugar

3. 1 tablespoon baking powder

4. 1 teaspoon ground sea salt

5. 8 tablespoons butter, cubed in very small cubes

6. 3/4 cup butter milk

Directions For Making Your Biscuits

1. Preheat oven to 425 degrees.

2. In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

3. Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

4. Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.

Try making biscuit dough in your food processor. Combine dry ingredients in the processor bowl. Add the butter and pulse 6 - 7 times, until the mixture resembles course meal. Slowly add the liquid through the food chute, with the processor running, just until the dough forms a ball and leaves the sides of the bowl. The processor can easily overwork the dough, so watch it closely. Then shape your biscuits with floured hands and bake.

If you like biscuits with crusty sides, place them 1 inch apart on a shiny baking sheet. For soft sides, arrange them in a shallow baking dish or pan.

I've found that sticky, slightly wet dough makes the best biscuits. Try it this way and you will be rewarded with delicious flaky biscuits.

You should now be able to make delicious homemade southern biscuits.

Have You Ever Heard Of Chocolate Gravy?

My Grandma Hattie and my Mom Virginia Walker both made delicious Chocolate Gravy and we had that chocolate gravy over homemade hot from the oven biscuits.

Chocolate Gravy

Makes about 2 cups

Ingredients

1. 1/4 cup cocoa powder

2. 1 cup granulated sugar

3. 3 tablespoons all-purpose flour

4. Pinch of ground sea salt

5. 2 cups whole milk

6. 4 tablespoons butter, cubed

Good biscuits, for serving your chocolate gravy over. See biscuit recipe above.

Sift the cocoa, sugar, flour, and salt into a large skillet, preferably cast-iron. Add the milk in a slow, steady stream, whisking until smooth.

Cook over medium heat, stirring continuously with a heatproof spatula or wooden spoon, until the gravy thickens to the consistency of thin pudding, about 8 minutes. The gravy will thicken around the edge first, so keep it stirred up from the bottom and sides.

Remove the skillet from the heat and drop in the butter. Stir until melted and smooth.

Serve the warm gravy with the biscuits.

Note: The gravy thickens as it sits and cools. Thin it with a little more milk if needed when rewarmed.

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