September 7th, 2011

Big Hot Biscuits: Just 2 Ingredients!

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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.

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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.”

“That’s it?”

“Yep, that’s it.”

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Mixing up the dough should go quickly. Don’t overwork it. The trick to light biscuits is a light hand.

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And, a wet sticky hand.

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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.

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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.

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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.

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And a gorgeous amber pour.

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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.

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Posted in Breads, Breakfast, Recipes

27 Responses to “Big Hot Biscuits: Just 2 Ingredients!”
  1. Tammy Says:

    Yikes. I can’t eat things like that although I’d love to. I seem to remember that my grandmother dropped a recipe like this into the chicken stew for dumplings.

  2. Keely aka The Richest Girl in Bondi Says:

    I’ve heard a lot about biscuits (as eaten in the south – not the sweet variety we have here in Oz) but never been lucky enough to eat them. This recipe is so simple I have no excuse not to make some of my own!

  3. Three-Cookies Says:

    Nice! That was a good mistake to pick SR flour.

  4. Kath Says:

    I am the same, I don’t do self raising flour. I have never heard of sorghum, never mind tried it. I wonder if I can get it here? I will keep my eyes peeled. As always, you are an inspiration Nancy.

  5. heather Says:

    YUM!

  6. Michele | Cooking At Home Says:

    All’s well that ends well I say. Fast, easy and delicious. A control freak can’t ask for more than that

  7. Beth Says:

    You’ve made me want to make some biscuits right now! I always keep sorghum in the cupboard. It was a staple in our house growing up, so I can’t imagine life without it.

    My technique for putting it on the biscuit is a little different than yours though. First, I take my pats of butter and put them on the plate, then I pour the sorghum over it. Then I take my fork and smash it all together until it’s well blended. Last step- slather it all over the inside of the biscuit. Delish!

  8. goodfoodmatters Says:

    Tammy–Yes, I bet that the recipe for dumplings is very similar.

    Keely–I love that “Oz” reference, I hope you’ll enjoy our version.

    Kath-Sorghum as a food staple is indeed indicative of the southern US, also parts of Africa. It may be hard to find in the UK

    Michele—So true!

    Beth—your sorghum-butter smash sounds divine!

  9. Fluffy Says:

    that sorghum mash sounds like a dream for biscuits.

  10. Joyti Says:

    Two ingredients – impressive! I’ve never worked with self-rising flour. Nor have I ever had sorghum. Sounds delicious.

  11. foodonfifth.com, Teresa Blackburn Says:

    Tammy Algood’s “Whipping Cream Biscuits” is one of my best finds this year as well.
    This two ingredient recipe from her book “The Complete Book of Southern Cooking” (Running Press 2010) is one I styled for a Relish Magazine article (see relish.com) and it is truly one of the classiest biscuits ever. It is now my go-to biscuit recipe….with delicious Kerrygold butter and, as you said, sorghum.
    You have done a wonderful job of showing how very easy to do and how sometimes self-rising flour is exactly the “right” ingredient. Bravo.

  12. Nic@diningwithastud Says:

    This is an awesome recipe for when you are in a pinch for ingredients :) looks so tasty smothered in butter!

  13. Maggie Says:

    Nancy, I love it when you go all “Southern” on us! I have to admit, as southern as I am, I’ve never made a good biscuit – can’t wait to give this a try!! I’ve kind of followed Tammy for years. Great recipes and inspiration come from so many places – like Good Food Matters!

  14. Naomi Manning Says:

    Nancy,
    I love Good Food Matters! I’ve tried many things from your posts, but today I was inspired to run right out, buy self-rising flour and heavy cream and get to work. These were the best biscuits any of us had ever tasted! I think we’ll have to go pick up more cream so we can have them in the morning for breakfast!

  15. Kitchen Belleicious Says:

    No way! No freakin Way! I am astounded and amazed and excited at all once because as a southern we LOVE our biscuits and the fact you can get those biscuits in your pictures out of just 2 ingredients is simple life changing:) I love this. They look amazing and the syrup- Heaven- enough said!

  16. Stephen Says:

    I am with the majority of you. I tend to stay away from self rising flour, I am not quite sure why, but never have really used it. These look so simple and good I am sure it is time to pick-up a small bag just to try.

  17. Beth Says:

    These biscuits look wonderful! Like many of the others, I’ve never used self-rising flour either, but you’re making a really good case for it.

  18. Barbara Says:

    Two ingredients??? Wow. I’ve never used self rising flour much, but it your biscuits turned out like that, count me in.

  19. Teresa Says:

    Good for you and for all your loyal readers. I’ve made biscuits all my life; my momma made them every day with crisco and always self rising flour and milk. A few years ago I “discovered” this recioe too. It is amazingly simple and absolutely authentic and delicious. I actually cook at 500F as the key to a big part of the fluff is the heavy cream with fat and quick rise. I have even quadrupled this to make huge batches for Christmas breakfasts etc. Easily done. And folks think you are a genius until you share the “secret”; then they think you are an angel.
    How I love your blog

  20. Madeleine Says:

    I think I’m making biscuits tonight! Mmmmmm.

  21. kankana Says:

    biscuits with no butter !! and yet it rises so nicely . This is amazing in deed :)

  22. FOODESSA Says:

    I for one had never heard of this recipe before and neither have I made biscuits either. How’s that for two ingredients. LOL

    Nancy, I love coming for my visits, because, not only do I always get inspired…I truly do feel I’m adding to my culinary journey.

    Ciao for now and have a great week,
    Claudia

  23. Barefeet In The Kitchen Says:

    I’ve never used self-rising flour. Honestly, I didn’t even know what was in the bag. Your biscuits look absolutely perfect though. Nice job!

  24. Christine Cunningham Says:

    How can I pin this to Pinterest?

  25. emilly passino Says:

    Nancy, how long do you think the batter can sit before baking? Or the biscuits all cut up in the cake pans – can this be done ahead of time?

  26. goodfoodmatters Says:

    Emily, if you make the batter up ahead of time, you’ll need to cover and refrigerate it, to slow down the activation of the baking powder. I know some people who have made up the dough the night before and had success.

    It is such an easy recipe, though, that by the time the oven is preheated, I’ve mixed and rolled the dough.

  27. emilly passino Says:

    Thanks – we’re trying to coordinate/minimize kitchen prep for a Sunday brunch crowd; sounds like simple enough to do that morning! Will experiment today….



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