I was skeptical. Good biscuits with just two ingredients? My experience with making biscuits has been less than stellar. I lack the Southern genes I think is required in order to make perfect biscuits. Mine invariably turn out hard or crumbly or not puffy enough.
The two-ingredient list is slightly deceptive. It’s really four if you don’t have self-rising flour on hand, which I didn’t. But every cup of self-rising flour can be substituted with a cup of all-purpose flour sifted with 1.5 tsp. of baking powder and 1/2 tsp. of salt (this will result is a slightly salty biscuit – cut back a bit on the salt if you want).
There’s not much to making these. Mix up the flour and cream, and the pat them out cut them into circles using a biscuit cutter. They bake pretty quickly, and were done so fast Larry and I didn’t have time to get our dinner made at the same time. So we snacked on these while we made ourselves dinner. They’re absolutely delicious. Tender and flaky, with a great rise. We gobbled them all up (I made a half-recipe) and dipped chunks in local sage honey. They may not be traditional or authentically Southern, but this is going to become my gold standard recipe for biscuits.
We made the dinner a little lighter with baked chicken tenders, coated in an almond mixture – really easy, and really good.
- Almond-Crusted Chicken Fingers (EatingWell, August/September 2005)
- Rachel’s Very Beginner’s Cream Biscuits (Southern Biscuits)
