![]() Note: I roll the dough into a ½-inch-thick round for normal biscuits, but if you want bigger biscuits, roll it out to ¾-inch-thick for tall biscuits, or a 1-inch-thick for giant biscuits.ħ. At this point, I pat the dough into a round and use a rolling pin to lightly roll it out before I cut the biscuits. Keep buttering and folding until the dough is folded at least four times.Ħ. Press the dough out to another disc that is 1/3 of an inch thick and repeat. Brush all over with melted butter and fold in half. Fold the dough in half and pat it into a ⅓-inch thick round. Press it out with your hands until it is a flat thin disc.ĥ. Place dough in the center and if it is sticky, sprinkle it lightly with flour. Lightly sprinkle a cutting board pastry mat with a couple tablespoons of flour. (If the dough is too wet, use more flour when shaping.) The dough should be sticky.Ĥ. If there is some flour remaining on the bottom and sides of the bowl, stir in just enough reserved cream to incorporate remaining flour into dough. Add 1 ¼ cups cream and stir with a fork.ģ. Whisk a generous 2 cups flour in a large bowl. Small baking sheet such as ¼ sheet pan or square 8-inch cake pan. ½ stick or 2 ounces unsalted butter, melted, optionalīiscuit cutter: My favorite is a wooden cutter from Riley/Land You can also drop dough on your baking sheet instead of rolling them out to make excellent “Drop Biscuits.”Ģ (generous) cups White Lily self-rising flour, plus more for rolling This step is optional and the biscuits are terrific without the layers of butter. I use Natalie’s basic “Two Ingredient Biscuit” recipe and add my family technique of buttering the dough and folding it several times to create flaky layers which technically makes these biscuits three ingredients if you are counting. ![]() Dupree's Two Ingredient Biscuit, there is no excuse not to bake them! Elizabeth Karmel Two Ingredient Biscuits Because the cream is both the liquid and the fat, they come together as fast as any mix and taste 100% better! With this recipe, there is no excuse not to make your biscuits from scratch.Ī pile of fresh biscuits is always a reason to celebrate and when they are as easy as Nathalie. And, if you already have a favorite biscuit recipe, keep this one in your back pocket for those times when you want a batch of fresh homemade biscuits in a fraction of the time. If you have always wanted to make biscuits and feel like it’s not your thing, try this recipe. You can also substitute cake flour-add an additional 2 tablespoons for every cup of all-purpose flour in the recipe-and you can buy self-rising cake flour. If you don’t have White Lily flour in your local grocery store, you can buy it online. This is important because even if you over-work your biscuit dough, it is almost impossible for the biscuits to turn out tough and hard which can happen when you use standard all-purpose flour. I used self-rising White Lily flour which is made from soft winter wheat and it is low in protein and gluten. ![]()
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