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Author Notes: How to turn 2 ingredients into perfect biscuits, in less time than it takes to drink your coffee. Extra genius points: The formula is so simple, you'll probably never need to look it up again.
Serve them with butter and jam. Or honey. Or dress them like a Mainer, as Hamel recommends: Split them and dribble with cream before topping with berries and whipped cream (Are you counting? That's 3 creams!). Or embed a sugar cube doused in orange juice in each biscuit before baking, a Southern trick for a sweet, melty core that Hamel also likes. Or add herbs or bacon or cheese. Adapted slightly from PJ Hamel of King Arthur Flour. —Genius Recipes
Makes 12 biscuits
- 6 ounces /170 grams (1 1/2 cups) self-rising flour
- 1/4 to 1/8 teaspoons salt (optional; for a saltier biscuit)
- 6 ounces /170 grams (3/4 cup) heavy or whipping cream
- Heat the oven to 450° F, with a rack in the top third of the oven.
- Mix the flour and salt together (if using), then add the cream until smooth and batter-like. If it's not coming together, you can use your hands to lightly knead and press it together in the bowl.
- Scoop 1-ounce balls of dough onto a parchment-lined baking sheet, leaving a couple of inches between them. A tablespoon cookie scoop works well here. Alternately, pat the dough 3/4 inch thick and cut biscuits with a cutter, if desired. (At this point the biscuits can be frozen and baked straight from the freezer.)
- Brush the tops of the biscuits with cream, milk, or water.
- Bake the biscuits 10 minutes or so, or until they are light golden brown on top and baked all the way through. Break one open to make sure they're done!
- Serve warm or at room temperature; to store, wrap well in plastic wrap and leave at room temperature. To keep them longer, store in the freezer.
- This recipe is a Community Pick!