Secret Ingredient Biscuits Recipe 365 Food

3 INGREDIENT BISCUITS

3 Ingredient Biscuits image

It's easy to have hot, flakey, delicious homemade biscuits on the table in just 20 minutes with my 3 simple baking secrets and only 3 ingredients.

Provided by Renae

Categories Breakfast Side Dish Dessert Brunch

Time 17m

Number Of Ingredients 3

Ingredients

2 cups self-rising flour ((see notes for all-purpose flour))
1 ½ cups heavy cream ((don't substitute milk, heavy cream is a must!))
½ tsp sea salt

Steps:

Keep cream in the fridge until you're ready to use it.
Add flour and salt to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed. Preheat oven to 475 degrees.
Dump bowl onto a counter and scrape out any remaining dough or flour. Pat into a rectangle about 2" thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times.
Cut biscuits with a 3" biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat process again.
Place biscuits on a cookie sheet about 2" apart. Bake for 12 minutes, until golden. Brush with butter. Serve warm.

Nutrition Facts : ServingSize 1 biscuit, Calories 267 kcal, Carbohydrate 24 g, Protein 5 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 308 mg, Fiber 1 g, Sugar 1 g

SECRET INGREDIENT BISCUITS RECIPE - (3.6/5)

Secret Ingredient Biscuits Recipe - (3.6/5) image

Provided by á-4084

Number Of Ingredients 7

Ingredients

2 cups (10 ounces) all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup whole milk
3/4 cup mayonnaise

Steps:

Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Combine flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk milk and mayonnaise together in separate bowl. Stir milk mixture into flour mixture until just combined. 2. Using greased 1/4-cup measure, drop 12 level scoops of dough onto prepared sheet, spacing them 1 1/2 inches apart. Use small spoon, if necessary, to dislodge dough from measure. (This dough is sticky, and you may have to regrease your measure several times during portioning.) Bake until biscuit tops are golden brown, 12 to 14 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 5 minutes. Serve.

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