Shopping in haste I grabbed a bag of self-rising flour off the shelf instead of all-purpose. That error slipped unnoticed until I got home, and started unsacking the groceries. Argh. I don’t use self-rising flour. I have an attitude of disapproval towards it. Its ready-blend of salt and baking powder can get you into trouble.
I’m one of these control freaks–I prefer to put in my own quantities of leavening. As needed.
And, I’ve seen the tragi-comic results when self-rising is mistaken for all-purpose. I recall the layers of a certain multi-tiered wedding cake gone awry, at the hands of such an ingredient mispick.
Convinced that she was working with all-purpose, our baker Tonya added the baking powder and soda that her recipe called for. Super-leavened, the batter sputtered and foamed over the cake pans in rolling waves, forming strange baked stalagmites on the oven floor.
Nonetheless, it was not worth it to return the unwanted bag. I decided to see how I could use the nefarious flour. (Hint-Hint! If you have good recipes, tell me about ‘em!)
And then, I remembered some friends talking about Tammy Algood’s “Two Ingredient Biscuits.”
” It’s so simple and good, it’s crazy. Just 2 Cups of Self-Rising Flour and 1 Cup of Heavy Cream.”
“Yep, that’s it.”
Not counting, of course, the pat of cold butter and deep amber ribbon of sorghum you'll want to put on the biscuits, all hot-n-tenda from the oven.
Mixing up the dough should go quickly. Don’t overwork it. The trick to light biscuits is a light hand.
And, a wet sticky hand.
You could hand-form the shapes, or glob them, “drop biscuit” style, off the end of a spoon, right into the baking pan. I like to get out the rolling pin and give the dough a couple of turns to smooth and slightly flatten the surface, before I cut the rounds.
I don’t roll thin. Think Thick. Big Hot Biscuits is what its all about. As you cut the rounds, place them in a buttered cake pan, their sides touching. And, don’t worry about ‘em being perfectly round. I like a wonky-shaped biscuit. It seems honest.
A hot oven is key. Have it preheated to 450 degrees. If you like, (and I do!) slap a little sliver of butter on top of each biscuit before you put ‘em in the oven.
In less than 20 minutes, you’ll have fat, fluffy biscuits, ready for whatever fixin’s you like. Guess I’ll have to reconsider my anti-self-rising stance.
Biscuits connote The South, picnics, country ham, big breakfasts, sweet butter, sorghum. Have you tasted (or cooked with) sorghum? I’ve taken a fancy to this syrup only in recent years. Not to be confused with molasses,(a by-product of cane sugar) sorghum results from cooking down the cane of same-named plant. It’s flavor is distinctive: strong, but not overbearing; caramel sweet with a somewhat minerally edge.
And a gorgeous amber pour.
TWO INGREDIENT BISCUITS
2 Cups Self-Rising Flour
1 Cup Heavy Cream
Preheat oven to 450 degrees.
Measure flour into a mixing bowl. Pour in cream and quicky mix together. This will form a mass. If it seems too dry, add a little slug of milk or cream—the wetness of the dough actually helps steam up the biscuits!
Pat dough ball onto a lightly floured surface, and with the gentle pressure, roll out the dough—but not thin–about 1/2″ thick. Cut into rounds–at least 2″ in diameter—and place each biscuit in a greased round cake pan.
Let the biscuits touch, as you place them side by side in the pan. Biscuits bake up taller and more tender when they touch, “shoulder-to-shoulder.”
Optional: place a sliver of cold butter on top of each biscuit before you put the pan in the oven.
Bake for about 15 minutes. Tops (and bottoms) will be browned, and the biscuit interior will be white and fluffy.
Serve immediately, with butter, sorghum, honey, blueberry preserves…
Makes 8-12 biscuits.