RECIPE #117, DAY #139
ORIGINAL RECIPE: “Two-Ingredient Biscuits” in Mastering the Art of Southern Cooking by Nathalie Dupree*
TIMING: 20 minutes. No joke
DIFFICULTY: Much easier than pie
TOOLS: A baking sheet, a mixing bowl, a cup, a whisk. In other words, nothing special
COOK TYPE: Oven, baking
HEALTH: Well, biscuits are white flour and cream (which is often churned into butter). So you’re not winning any health awards here. But if you love biscuits, there are much worse ways to start the morning than homemade biscuits with all fruit spread or a little protein and veggie.
EXPERIENCE: Despite having lived my entire adult life in the South, I was yet to make a perfect biscuit. Then something odd happened. I accidentally bought some self-rising flour and wondered, “What to do?” As luck would have it, I wanted to make biscuits about a week later and lo and behold, this simple recipe called for self-rising flour. Ha!
You have to try these. You just have to. Because you will quickly learn that even you can whip up a wonderful biscuit in no time flat. And it will be so tasty. And beautiful.
NOTES: You can bake these is a round cake pan for a softer exterior, just fit them in there almost smooshed together.
To make your own self-rising flour, whisk together 8 cups all purpose flour with 4 tablespoons baking powder and 4 teaspoons salt. Store sealed in a cool, dry place and use sooner rather than later.
- Preheat oven to 450F.
- Brush a sheet pan with oil. (I almost always use coconut oil for brushing pans, but butter would also work here.)
- In a medium mixing bowl, whisk 2 cups self-rising flour. Slowly stir in 1 cup cream just until flour is all moistened and the dough is sticky and pulls away from the sides of the bowl. Add a little more cream, if needed.
- Flour your clean, flat work surface. Dump the dough onto the surface and sprinkle with flour. Fold the dough in half and flatten into a disk. Do this 2 more times, ending with a 1/2 inch thick dough.
- Use the top of a cup to cut the dough into circles. Place on the sheet pan with room between each. Try to avoid scraps, as re-working the dough will make tough biscuits.
- Bake for 10-14 minutes, until golden brown, fluffy, and baked through. You may need to rotate the pan 1/2 way through. Immediately cool the biscuits on a rack, upside down, but you’ll want to snarf some of them while still warm.
Serve with homemade jam and butter, or honey, or honey-butter. Or with a fried egg. Or with bacon or sausage or fried chicken. You probably won’t even get them to the table before you’ve eaten one, however.
*Recipe changed from the original.