Yield: 12 biscuits Prep Time 5 mins Cook Time 10 mins
4-Ingredient Cream
Biscuits – the easiest, fluffiest, flaky homemade biscuits ever! Just self-rising
flour (I make my own self-rising flour since I don’t use it often enough to
want to store it) and heavy cream – no
butter. PLUS they only take 15 minutes from start to finish. Great for
breakfast, lunch, or dinner. Give these a try the next time you get a craving
for biscuits. You won't be disappointed!
Ingredients:
·
2 cups self-rising
flour*
·
1½ cups heavy
whipping cream
Instructions:
1. Preheat
oven to 500ºF degrees. Line a cookie sheet with parchment paper and set
aside.
2. Place
flour in a large bowl. Gradually stir in cream, adding just enough to moisten
flour to a sticky dough.
3. Dump biscuit dough onto a lightly floured surface (use the self-rising flour for dusting).
4. Gently
pat, knead, and roll the dough to about a ½-inch thickness. Dust with flour on
top of biscuit dough and fold over (increases flakiness).
5. Pat
or roll dough gently to a ½-inch thickness – approximately a 7-inch square.
6. Cut
dough into squares with a bench scraper or with a 2-inch biscuit cutter.
Rerolling dough as needed to use all dough.
7. Place
biscuits on the parchment lined baking sheet. Bake for 10 to 12 minutes.
*This will make 1 cup of self-rising flour. Double ingredients to make enough for this recipe. To make self-rising flour, combine and whisk together:
o
1
cup all-purpose flour
o
1
½ tsp baking powder
o
¼
tsp salt