I’m really not much of a baker as it requires too much precision and I prefer cooking to baking. These two-ingredient biscuits, though, are amazing. They are easy, fast and delicious! What more could you ask for?

All you need is an equal weight of self-rising flour and heavy cream. The recipe works best if you use a kitchen scale to measure out the amounts of flour and cream, but I often just use an approximation. What’s great is that you can easily scale up or down the recipe just by going off the weights. If you don’t have self-rising flour, you can find substitutions online with all purpose flour, baking powder and salt. However, I do recommend using self-rising flour if you have it because self-rising flour is (apparently) milled differently and I have found the biscuits come out a bit lighter this way.

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Easy, fast and delicious! A perfect weeknight addition.

Ingredients:

  • 10 ounces self-rising flour (approximately 2 cups)
  • 10 ounces heavy cream (approximately 1.25 cups) plus a little extra

Directions:

  1. Measure your flour and put it in a large mixing bowl. Stir in the heavy cream.
  2. Drop a spoonful of the batter onto parchment paper on a baking sheet. Brush the tops with a little more heavy cream.
  3. Bake at 425 degrees for fifteen minutes.

Seriously, that’s it! You could also roll out the dough on a floured surface, but with such an easy recipe, I like the simplicity of making drop biscuits. They’re delicious and something that’s easy for me to throw together when I need another side to round out our meal.