I think I may have mentioned before that I am a biscuit fanatic. My dad made the best biscuits ever. He made down home country dishes and every Saturday morning, he would wake us up at 6:00 in the frickin morning to eat “chow”. That chow consisted of eggs, bacon or sausage, fried potatoes, the fluffiest homemade biscuits ever and gravy. Now, sometimes he would make the pop-out-of-a-can biscuits, but even those he would doctor up. We ate a lot of biscuits in our family.

Whenever I go out for breakfast, I always order a biscuit. Most times I am disappointed though. Usually what they serve are hockey pucks…a tough, over baked, choke your throat dough ball. BLEKH.

I can’t even begin to tell you how many biscuit recipes I have tried. I do have my favorite. I think I posted it awhile back. But recently I stumbled across a couple of recipes that intrigued me. One was a sour cream biscuit, which I tried and liked. The other was a 2 ingredient biscuit recipe. What????? Now, seriously…..I really hesitated in making this biscuit. But I was so curious. Flour and heavy whipping cream….hmmmm. Well, let me tell ya….these were some good biscuits.

The dough is a bit dry, so don’t be alarmed. It’s kind of a shaggy dry mess. Like my hair some days. 😦
The other thing is, with biscuits, they usually say “don’t over work the dough”. But this dough gets more handling than any other biscuit recipe I have ever tried.

I have to say, this is a darned good biscuit. I think my dad would have liked them. I hope you will to. Super easy and quick. It calls for self rising flour. In case you don’t know, that just means that the flour already has baking powder in it. If you don’t have self rising flour, don’t you worry. I will tell you how to make it your self. Easy! Actually, I rarely buy self rising flour, since it doesn’t seem to keep its self rising super power for very long.

Let’s bake a batch of biscuits…

Easy 2 ingredient Biscuits

2 cups Self Rising Flour (to make your own, see below **)
1 cup + 1 tblsp. heavy whipping cream

To make your own self rising flour: to 2 cups of all purpose flour, add 1 tablespoon of baking powder and 1/2 tsp salt. That’s it.

Heat oven to 425.
Mix the flour and heavy cream in a bowl. It will be dry. Dump it all onto your work surface and mix it all together with your hands until it comes together. Pat it out, fold it in half, pat it out, fold it in half, repeat 5 times. Then, with a rolling pin or your hands, pat it out to about 1/2 inch – 3/4 inch thickness. Use a round cutter or a glass and cut into circles. I made a half batch only, so I just patted the whole mound of dough out into a circle and cut it in half  and then in half again. See picture. Place biscuits on an ungreased baking sheet (sides touching) and bake for 10 – 12 minutes. They should be lightly browned.

Makes about 10 biscuits or 5 large. Bigger biscuits are better. Bigger biscuits with butter are better. Betty bakes bigger biscuits with butter. Betty’s butt will get bigger if she eats bigger biscuits with butter. Sorry, just couldn’t resist. hahahaha.