2-INGREDIENT CREAM BISCUITS (+VIDEO)
These 2-Ingredient Cream Biscuits are the easiest, fluffiest homemade biscuits ever! Just self rising flour and heavy cream with melted butter on top!
Provided by Brandie @ The Country Cook
Categories Breads
Time 30m
Number Of Ingredients 3
Steps:
- Preheat oven to 500F degrees (yes, that is the correct temperature)
- Spray a baking sheet with a little nonstick spray.
- Measure out flour into a large bowl.
- Gradually stir in cream, adding enough to moisten flour to a sticky dough.
- Mix gently then turn dough out onto a lightly floured surface (use the self-rising flour). If it is too sticky to handle, add just a sprinkling of self-rising flour to the top.
- Fold the dough ta couple of times to form a ball.
- Pat or roll dough gently to a 1/2-inch thickness.
- Take a biscuit cutter and dip it in a bit of the self-rising flour (this will keep it from sticking to the dough as it cuts).
- Then begin to cut out biscuits as close together as possible. Do not twist your biscuit cutter when cutting them out.
- Place biscuits on prepared cookie sheet.
- Brush the tops of the biscuits with a bit of melted butter.
- Then place biscuits (one sheet at a time, in the middle rack) in preheated oven and bake for about 8-10 minutes or until tops are golden brown.
Nutrition Facts : Calories 336 kcal, Carbohydrate 27 g, Protein 5 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 74 mg, Sodium 83 mg, ServingSize 1 serving
QUICK BISCUITS
These biscuits make a satisfying accompaniment to any meal. I never made biscuits until I tried this two-ingredient recipe, now my husband wants them all the time! -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Time 25m
Yield 8 biscuits.
Number Of Ingredients 2
Steps:
- In a large bowl, combine the flour and cream. Turn out onto a lightly floured surface; knead for 5 minutes or until no longer sticky. Roll dough to a 1/2-in. thickness. Cut into 2-1/2-in. biscuits. , Place in a large ungreased cast-iron or other ovenproof skillet. Bake at 450° until golden brown, 8-10 minutes.
Nutrition Facts : Calories 213 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 381mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
2-INGREDIENT WHIPPING CREAM BISCUITS RECIPE - (4.4/5)
Provided by carvalhohm
Number Of Ingredients 2
Steps:
- Preheat oven to 450°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 2 inch cutter. Place biscuits close together on a lightly greased baking sheet. Bake 10 minutes.
2-INGREDIENT NEVER-FAIL CREAM BISCUITS RECIPE
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.
Provided by J. Kenji López-Alt
Categories Biscuit Breakfast and Brunch Bread
Time 25m
Yield 20
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 98 kcal, Carbohydrate 10 g, Cholesterol 18 mg, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, Sodium 153 mg, Sugar 0 g, Fat 6 g, ServingSize Makes 15 to 20 biscuits, UnsaturatedFat 0 g
2 INGREDIENT BISCUITS
Time 20m
Number Of Ingredients 2
Steps:
- Preheat oven to 375*F Prepare a baking sheet and set aside. Whip all of heavy cream until soft peaks form. Add flour and whip up with mixer until dough comes together. If your dough will not come together, but instead looks like small peas, add a teaspoon more of heavy cream. If your dough is too sticky, add a sprinkle of flour to the batch. Form 8 biscuits in your hands and place on a baking sheet. Bake for 12 - 15 minutes or until biscuits are beginning to turn golden.
HEAVY CREAM BISCUITS
America's Test Kitchen; cream biscuits contain no butter. The fat needed to make these biscuits tender comes from the heavy cream--do not substitute a lower fat product.
Provided by ratherbeswimmin
Categories Breads
Time 37m
Yield 8 biscuits
Number Of Ingredients 5
Steps:
- Position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper.
- Whisk the flour, sugar, baking powder, and salt together in a big bowl.
- Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
- Turn the dough out onto a lightly floured surface and gather into a ball.
- Knead the dough briefly until smooth, about 30 seconds.
- Pat the dough into an 8-inch round, about 3/4-inch thick.
- Using a flour 2 1/2 inch biscuit cutter, stamp out (don't twist) 8 biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed.
- Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
- Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
- Transfer to a wire rack; let cool for 5 minutes, then serve warm.
- Make ahead--the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
- They can be frozen for up to 1 month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large zip-lock bag.
- Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.
Nutrition Facts : Calories 272.4, Fat 16.8, SaturatedFat 10.3, Cholesterol 61.1, Sodium 253.7, Carbohydrate 26.4, Fiber 0.8, Sugar 1.2, Protein 4.1
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
2-INGREDIENTS BISCUITS RECIPE BY TASTY
Here's what you need: self-rising flour, butter
Provided by Baker Bomb
Categories Desserts
Yield 6 servings
Number Of Ingredients 2
Steps:
- Pre-heat oven to 350°F and grease a sheet pan.
- Combine flour and butter in a food processor: pulse until it forms a soft, pastry dough (somewhat crumbly).
- Scoop mixture with a cookie scooper onto a sheet pan and bake for 15 minutes.
- Serve warm.
Nutrition Facts : Calories 872 calories, Carbohydrate 69 grams, Fat 61 grams, Fiber 2 grams, Protein 9 grams, Sugar 0 grams
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