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Title: 2-Ingredient Cream Biscuits
Categories: Five, Breads, Dairy
Yield: 15 Biscuits

10 oz Self-rising flour
2 tb Sugar; opt if making sweet
- shortcake-style biscuits
1/4 c Heavy cream; more to brush
- on

Adjust oven rack to center position and preheat oven to
450ºF/232ºC. Place flour in a large bowl. If making
sweet biscuits, whisk in sugar. Stirring with a wooden
spoon, drizzle in cream. Stir until a lumpy dough is
formed. Do not over mix.

FOR DROP BISCUITS: Using a 1 oz cookie scoop, scoop
balls of dough onto a parchment-lined baking sheet,
spacing them 2" apart. Brush tops with cream and bake
until golden brown, about 12 minutes. Let cool slightly
and serve.

Using an ice cream scoop to scoop biscuit dough onto a
baking sheet.

FOR FLAKY ROLLED BISCUITS: With a rolling pin, roll the
dough into a 12" square. Using a bench scraper, fold the
right third of the dough over the center, then fold the
left third over so you end up with a 12" X 4" rectangle.
Fold the top third down over the center, then fold he
bottom third up so the whole thing is reduced to a 4"
square. Press the square down and roll it out again into
a 12" square. Repeat the folding process once more, then
roll the dough again into a 12" square. Use a 3" to 4"
biscuit cutter to cut out rounds and transfer to a
parchment-lined baking sheet, spaced 2" apart. Press
together scraps to form additional biscuits. Brush tops
with cream and bake until golden brown, about 12
minutes. Let cool slightly and serve.

Serious Eats / J. Kenji Lopez-Alt

RECIPE FROM: https://www.seriouseats.com

Uncle Dirty Dave's Kitchen

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