We love a good biscuit around here and we have some amazing recipes. We’ve got these Classic Southern Buttermilk Biscuits, these giant, pillowy-soft Cathead Biscuits (weird name, great biscuit), these easy Buttermilk Cheddar Biscuits, and these quick Cheddar Cornmeal Biscuits. I like having options because all of those have different textures and are great for different types of things. You can also pick one depending on what pantry ingredients you happen to have on hand. These are THE most minimalist biscuits you’ll fine. With only two ingredients, they produce incredibly soft, fluffy, tender biscuits and take only minutes to make!
These biscuits have a delicate texture so they’re perfect as a side dish as opposed to building a giant sandwich or something. They work great with alighter combo- like an egg and slice of bacon and cheese sandwiched in there, or with a bowl of soup. They’re tender and light, and super delicious.
So what are those magical two ingredients? Self-rising flour and heavy cream. I keep a bag of self-rising flour in my freezer just for a few specific recipes, this being one of them. Then whenever I have a little extra cream on hand, it’s so easy to whip these up. You don’t even need a recipe because you’re using equal amounts (by weight) of both.
I love that because if you happen to have an extra little bit of cream leftover from another recipe or something, it doesn’t matter how much you have; you can make biscuits using that exact amount. You can make as little as 1 biscuit if you really wanted to! You can leave them plain or the add-ins are endless. I’ve made these both sweet and savory and they win every time. They literally take about 60 seconds to whip up!
It really helps to have a food scale hereHere’s the scale I use, available on Amazon for about10 bucks! It will be equal amounts of flour and cream by weight. The trick is, if you aren’t weighing and you are using traditional measuring cups, then it ends up being about 1 part cream to 2 parts flour.
You’ll want to add a little salt, and that’s your basic dough. It should come together and form a cohesive dough.
Spoon them onto a baking sheet. I use a cookie scoop for uniform size, but you can just drop them on there if you want, or even roll them out and cut.
And then brush with a little extra cream, milk, or water. The liquid on top actually helps them rise, so don’t skip that part.
Bake them until puffed up and golden and then cool for just a few minutes before eating.
These are so tender and rich, and fluffy soft inside.
Try different flavor combinations, or go classic to eat with butter and jam.They’re also fantastic brushed with a little extra cream and sprinkled with sugar and used for berry shortcake. Put these in your biscuit repertoire and let me know if you come up with any winning flavor combos!
Preheat oven to 450 degrees. Line a baking sheet with parchment and set aside.
Place all ingredients in a bowl and gently mix with a fork until combined. If dough doesn’t combine, very slowly drizzle in just a bit of extra cream until it comes together.
Spoon or use a cookie scoop to drop rounds onto baking sheet, 2-3 inches apart, or alternately you can pat/roll the dough out and then use a biscuit cutter.
Brush the tops of biscuits lightly with cream, milk, or water.
Bake for about 10 minutes or until puffed and golden.
Yields 8-12 biscuits depending on size.
Notes
Add different seasonings, cheeses, etc. for different flavor combinations. Simply mix in before combining dough together. Remember to decrease salt in recipe if adding a salty ingredient. These make great strawberry shortcakes as well!
Keywords: easy biscuit
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The basic formula is as follows: 2 cups AP flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons butter, 1/2 cup milk—and the add-in(s) of your choice. I'm giving you two savory options. The red is a sun-dried tomato and cheddar biscuit with paprika and a touch of cayenne.
The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.
To make two-ingredient biscuits, all you have to do is add self-rising flour to a bowl on top of a scale, (I use about one ounce of flour per biscuit I'm planning to bake), then pour in an equal amount of heavy cream by weight. Stir the two ingredients together, and you've got your basic biscuit dough.
For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.
The principal ingredients of biscuit dough are soft wheat flour, sugar, fat, and water. They are mixed with other minor ingredients (such as baking powder, skimmed milk, emulsifier, and sodium metabisulphite) to form dough containing a well- developed gluten network.
What's the Difference Between Buttermilk Biscuits and Regular Biscuits? As the names might suggest, regular biscuits do not contain buttermilk, while these do. Regular biscuits are typically prepared with milk or water instead. Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.
Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.
So what's the final verdict? Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.
Heavy cream provides rich butterfat that gives the biscuits tenderness and flavor, as well as moisture from its water content. The formula requires minimal mixing, reducing the risk of too much gluten development.
The likelihood here is that your recipe needs a bit more liquid, or your recipe has too high a ratio of flour. Be sparing with any flour you put on the work surface to roll your dough too. Too much will dry it out and cause the cookie to crumble (so to speak).
But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.
Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender. Butter: We use salted European butter in this recipe. It will work with unsalted or salted butter. I like the extra saltiness of salted butter, but you can reduce the salt to 3/4 teaspoon if you prefer.
Turns out homemade biscuits are as easy as 1-2-3 and to make a basic biscuit recipe, that's all you have to remember: a biscuit ratio is 1 part fat, 2 parts liquid, 3 parts flour, by weight.
The chemical leavening gases, CO2 and NH3, originate from the dissociation of sodium and ammonium bicarbonate. Next to water vapour, these produced gases create gas bubbles in the biscuit dough. The concentrations of the leavening agents and added salt lead to high ionic strength.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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