Scratch Made Biscuits

Well, butter my biscuits and call me crazy, but you only need 2 ingredients for these scratch made biscuits. Yes, that’s right, 2 ingredients for the softest, fluffiest homemade biscuits. You don’t need buttermilk, frozen shaved butter, lard, or even eggs. Here’s what you do need:

1 3/4 cup of Self-Rising Flour

1  cup Heavy Cream

1/4 cup Melted Butter (for biscuit tops)

Preheat oven to 500F degrees. Spray non-stick spray onto a baking sheet. Measure flour and place into large bowl. Gently stir in the 1 cup of heavy cream, creating a sticky dough. Turn out the dough onto a lightly floured surface to prevent any sticking. If the dough seems too sticky, sprinkle a bit of flour on top to make it easier to handle. Fold the dough to create a ball. You have the option here to roll it out or just press it out with your hands. Either way you you want to have about a 1/2 inch of thickness. It will look thick and that’s how you want it. Use your biscuit cutter to cut out 6 biscuits. I’ve always been told not to twist your cutter, just press and pull up. You will likely get 3-4 biscuits from the first cut. Roll the dough and repeat until you have 6 biscuits.

Place biscuits on baking sheet, not too close together. Use your melted butter to brush the biscuit tops. Bake in the oven for 8-10 minutes or until golden brown.

Seriously, these are the easiest and quickest biscuits to make. I’ve been making them for years and thought they’d go well with my fried chicken last night. Often I’ll even use holiday inspired cookie cutters to make different biscuit shapes. Anyhow, I hope you enjoy these and are able to impress someone with your new found biscuit skills.