Two Ingredient Biscuits Recipes

Steps:

• In a large bowl, combine the flour and cream. Turn out onto a lightly floured surface; knead for 5 minutes or until no longer sticky. Roll dough to a 1/2-in. thickness. Cut into 2-1/2-in. biscuits. , Place in a large ungreased cast-iron or other ovenproof skillet. Bake at 450° until golden brown, 8-10 minutes.

Steps:

• Preheat oven to 450°. In a small bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Add milk, tossing with a fork until a ball forms. , Turn onto a lightly floured surface; knead 5-6 times. Roll or pat to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Brush tops with 1 tablespoon butter. Bake until golden brown, 9-11 minutes. Brush with remaining butter. Serve warm.

Steps:

• Preheat oven to 425F.
• In bowl blend the ingredients with a fork until mixed. Do not over mix. You want it to just stick together.
• On a floured board roll out into 3/4 inch thick. Cut biscuits with cutter [approx 12 so use a 1 inch cutter]. Work the dough as little as possible.
• Place on greased sheet and bake in top 3rd of the oven for 12 to 15 minutes. You want light brown.
• This dough is NOT forgiving of overworking. You can add ingredients such as cheese or herbs or sugar/cinnamon before baking.

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
• Combine flour and heavy whipping cream in a bowl and mix until a sticky dough has formed.
• Flour a work surface. Knead until dough just comes together and roll dough into a 7-inch circle, about 1/2 inch thick. Dust top with more flour and fold over. Knead and roll again into a 7-inch circle. Be careful not to over-knead the dough.
• Cut out biscuits with a biscuit cutter and place on the prepared baking sheet.
• Bake in the preheated oven until biscuits start to brown, 10 to 12 minutes.