Two-Ingredient Cream Biscuits: The Easiest Baking Recipe Ever!
Are you craving warm, fluffy biscuits but dread the thought of a complicated baking process? Look no further! This two-ingredient cream biscuit recipe is a game-changer. It’s incredibly simple, quick, and yields surprisingly delicious results. With just self-rising flour and heavy cream, you can have a batch of homemade biscuits ready in under 30 minutes. Perfect for breakfast, brunch, or as a side with dinner, these biscuits are a must-try for both beginner and experienced bakers.
Why This Recipe Works
The magic of this recipe lies in the self-rising flour and the heavy cream. Self-rising flour already contains baking powder and salt, eliminating the need for multiple dry ingredients. Heavy cream, with its high fat content, adds richness and moisture, creating a tender crumb. The combination of these two ingredients creates a chemical reaction that allows the biscuits to rise beautifully without the need for yeast or other leavening agents.
Ingredients You’ll Need
* **Self-Rising Flour:** 3 cups (360 grams). It is crucial to use self-rising flour for this recipe to work. Regular all-purpose flour will not produce the desired results as it lacks the necessary leavening agents. Make sure your self-rising flour is fresh for optimal rise. If you only have all-purpose flour, you can make a substitute (recipe follows below).
* **Heavy Cream:** 1 1/2 cups (360 ml), cold. The cold temperature of the cream is important. Cold fat creates steam when baking, which helps the biscuits rise and become flaky. Avoid using milk or half-and-half as a substitute, as they will not provide the same richness and texture.
Equipment You’ll Need
* **Large Mixing Bowl:** For combining the ingredients.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Baking Sheet:** To bake the biscuits on.
* **Parchment Paper (Optional):** To prevent the biscuits from sticking to the baking sheet.
* **Biscuit Cutter or Round Cookie Cutter (Optional):** To cut out uniform biscuit shapes. A knife or even a glass can also be used.
* **Pastry Brush (Optional):** For brushing the biscuits with melted butter or cream before baking (enhances browning).
Step-by-Step Instructions
Here’s a detailed guide to making these delightful two-ingredient cream biscuits:
**Step 1: Preheat the Oven**
Preheat your oven to 450°F (232°C). This high temperature is essential for creating a rapid rise and a golden-brown crust.
**Step 2: Prepare the Baking Sheet**
Line a baking sheet with parchment paper. This will prevent the biscuits from sticking and make cleanup easier. If you don’t have parchment paper, lightly grease the baking sheet with butter or cooking spray.
**Step 3: Combine the Ingredients**
In a large mixing bowl, pour in the 3 cups of self-rising flour. Make sure there are no large clumps in the flour. Then, add the 1 1/2 cups of cold heavy cream.
**Step 4: Gently Mix**
Using a fork or your hands, gently mix the flour and cream until just combined. Be careful not to overmix. Overmixing will develop the gluten in the flour, resulting in tough biscuits. The dough should be slightly sticky and shaggy. It’s okay if there are still some streaks of flour visible.
**Step 5: Turn Out the Dough**
Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently pat the dough into a round or square shape, about 3/4 inch to 1 inch thick. Avoid kneading the dough, as this will make the biscuits tough.
**Step 6: Cut Out the Biscuits**
Using a biscuit cutter (about 2-3 inches in diameter), cut out the biscuits. Press straight down with the cutter and avoid twisting it, as this can seal the edges and prevent the biscuits from rising properly. If you don’t have a biscuit cutter, you can use a round cookie cutter, a knife, or even the rim of a glass. If using a knife, cut the dough into square or rectangular shapes.
**Step 7: Place on Baking Sheet**
Carefully transfer the biscuits to the prepared baking sheet, placing them about 1 inch apart. You can place them close together if you want softer sides. Placing them further apart will give you crispier sides.
**Step 8: Bake**
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top. Keep a close eye on them, as baking times may vary depending on your oven.
**Step 9: Cool and Serve**
Remove the baking sheet from the oven and let the biscuits cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely (optional). Serve warm with your favorite toppings, such as butter, jam, honey, or gravy.
Tips for Perfect Two-Ingredient Cream Biscuits
* **Use Cold Heavy Cream:** The colder the cream, the better. Cold fat helps create steam during baking, resulting in a flakier biscuit. You can even chill the flour in the refrigerator for 30 minutes before starting.
* **Don’t Overmix:** Overmixing develops the gluten in the flour, which will make the biscuits tough. Mix the ingredients just until combined.
* **Handle the Dough Gently:** Avoid kneading the dough. Gently pat it into shape and cut out the biscuits.
* **Avoid Twisting the Cutter:** When cutting out the biscuits, press straight down with the cutter and avoid twisting it. Twisting can seal the edges and prevent the biscuits from rising properly.
* **Bake at a High Temperature:** A high oven temperature is essential for creating a rapid rise and a golden-brown crust.
* **Adjust Baking Time:** Baking times may vary depending on your oven. Keep a close eye on the biscuits and adjust the baking time as needed.
* **Brush with Butter or Cream (Optional):** For extra browning and flavor, brush the tops of the biscuits with melted butter or a little extra heavy cream before baking.
* **Add Flavorings (Optional):** You can add flavorings to the dough, such as shredded cheese, herbs, or spices. Be sure to add these ingredients before mixing in the cream.
* **Don’t Throw Away Scraps:** Gently press together the dough scraps, pat them into shape, and cut out more biscuits. They might not be as pretty as the first ones, but they will still taste delicious. You could also bake the scraps into small irregular biscuit bites.
Variations and Additions
This two-ingredient cream biscuit recipe is incredibly versatile. Here are a few ideas for variations and additions:
* **Cheese Biscuits:** Add 1/2 cup of shredded cheddar cheese or your favorite cheese to the dough before mixing in the cream.
* **Herb Biscuits:** Add 1-2 tablespoons of chopped fresh herbs, such as rosemary, thyme, or chives, to the dough before mixing in the cream.
* **Garlic Biscuits:** Add 1-2 teaspoons of garlic powder to the dough before mixing in the cream.
* **Sweet Biscuits:** Add 1-2 tablespoons of sugar and a dash of vanilla extract to the dough before mixing in the cream. Consider adding a sprinkle of coarse sugar to the top before baking.
* **Jalapeño Cheddar Biscuits:** Add 1/4 cup of finely chopped jalapeños and 1/2 cup of shredded cheddar cheese to the dough before mixing in the cream.
* **Cinnamon Sugar Biscuits:** After baking, brush the warm biscuits with melted butter and sprinkle with cinnamon sugar.
* **Chocolate Chip Biscuits:** Mix in 1/2 cup of mini chocolate chips into the dough before adding the cream.
Serving Suggestions
These two-ingredient cream biscuits are delicious on their own, but they also pair well with a variety of dishes.
* **Breakfast:** Serve warm with butter, jam, honey, or your favorite breakfast spread.
* **Brunch:** Serve as part of a brunch spread with eggs, bacon, sausage, and fruit.
* **Dinner:** Serve as a side with soup, chili, stew, or roasted chicken.
* **Sandwiches:** Use the biscuits to make mini sandwiches with ham, cheese, or your favorite fillings.
* **Dessert:** Top the biscuits with whipped cream, berries, and a drizzle of chocolate sauce for a simple dessert.
How to Store Two-Ingredient Cream Biscuits
* **Room Temperature:** Store cooled biscuits in an airtight container at room temperature for up to 2 days. They will be best eaten fresh.
* **Refrigerator:** Store cooled biscuits in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
* **Freezer:** Freeze cooled biscuits in a single layer on a baking sheet until solid. Then, transfer them to a freezer bag or airtight container and freeze for up to 2 months. Reheat directly from frozen.
How to Reheat Two-Ingredient Cream Biscuits
* **Oven:** Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 5-10 minutes, or until heated through.
* **Microwave:** Microwave the biscuits for 15-30 seconds per biscuit, or until heated through. Be careful not to overheat, as this can make them tough.
* **Toaster Oven:** Toast the biscuits in a toaster oven until heated through and slightly crispy.
Troubleshooting
* **Biscuits are not rising:** Make sure you are using self-rising flour and that it is fresh. Also, ensure that your oven is preheated to the correct temperature. Avoid overmixing the dough.
* **Biscuits are tough:** You may have overmixed the dough. Be sure to mix the ingredients just until combined. Also, avoid kneading the dough.
* **Biscuits are dry:** You may have overbaked the biscuits. Keep a close eye on them and adjust the baking time as needed. Also, make sure you are using enough heavy cream.
* **Biscuits are too crumbly:** The dough may have been too dry. Try adding a little more heavy cream, one tablespoon at a time, until the dough comes together.
* **Biscuits are not browning:** Try brushing the tops of the biscuits with melted butter or a little extra heavy cream before baking.
Self-Rising Flour Substitute
If you don’t have self-rising flour, you can make your own substitute. For every 1 cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Whisk together well before using in the recipe.
Nutritional Information (Approximate, per biscuit)
* Calories: 200-250
* Fat: 15-20g
* Saturated Fat: 10-12g
* Cholesterol: 50-60mg
* Sodium: 300-400mg
* Carbohydrates: 20-25g
* Fiber: 0-1g
* Sugar: 1-2g
* Protein: 2-3g
*Note: These values are estimates and can vary depending on the specific ingredients used.*
Conclusion
These two-ingredient cream biscuits are a baking revelation! They’re incredibly easy to make, require minimal ingredients, and deliver delicious, fluffy results every time. Whether you’re a beginner baker or a seasoned pro, this recipe is a must-have in your repertoire. So, gather your self-rising flour and heavy cream, and get ready to enjoy warm, homemade biscuits in minutes!
Enjoy Baking!!