Follow by Email

Wednesday, November 4, 2015

2 Ingredient Cream Biscuits



All you need is 2 Ingredients to make these light fluffy Cream Biscuits (or Scones) – Self Raising Flour and Cream plus a little butter to brush on. You won’t believe how quick and easy they are. The recipe includes tips on what to avoid when making biscuits and is sure to become your ‘Go To’ recipe.

Ingredients:

1 3/4 cups White Lily Self-Rising flour
1 cup heavy cream
1/4 cup melted butter (for tops of biscuits)
 
Directions:

Preheat oven to 500F degrees (yes, that is the correct temperature)
Spray a baking sheet with a little nonstick spray.
Measure out flour (using technique above) into a large bowl.
Gradually stir in cream, adding enough to moisten flour to a sticky dough.
Mix gently then turn dough out onto a lightly floured surface (use the self-rising flour).
If it is too sticky to handle, add just a sprinkling of self-rising flour to the top.
Fold the dough two times to form a ball.
Pat or roll dough gently to a 1/2 inch thickness.
You'll notice, it's not rolled out into a big sheet. 
I just pressed it out gently with my hands, leaving the dough fairly thick. 
Take your biscuit cutter and dip it in a bit of the self-rising flour (this will keep it from sticking to the dough as it cuts). Then begin to cut out biscuits as close together as possible.
Do not twist your biscuit cutter when cutting them out. Just press down, and pull up.
I got about 3 biscuits from this first cutting. I probably could have cut out 4. Then I rolled the dough back up and spread it out again. Then did a second cutting. Don't cut the dough more than twice. The dough starts to get tough after that and it changes the texture. So two cuttings will be the maximum for these biscuits. I get 6 biscuits from this recipe. Place biscuits on your prepared cookie sheet.
Brush the tops of the biscuits with a bit of melted butter.
Then place biscuits (one sheet at a time, in the middle rack) in preheated oven and bake for about 8-10 minutes or until tops are golden brown. 
Brush tops of biscuits with a little more melted butter and serve while warm.
And then put a little more butter on the insides if you'd like too.
 
Here are some additional tips from White Lily:
 
TIPBiscuit dough does not need to be kneaded except just to form a ball. A few gentle folds is enough. It is a common mistake in biscuit making to over handle the dough.
TIPTO STORE: Cool biscuits completely. Wrap in plastic wrap or place in freezer storage containers. Biscuits can be frozen for up to one month. To reheat: Place biscuits on baking pan and bake 5 to 10 minutes at 400°F. Refrigeration is not recommended.
    
Note
 
Place biscuits close to each other (with sides touching) for soft biscuit sides.
Separate biscuits if you want a biscuit with slightly crisper sides.
 
Click Here to check out their website and to  lso see the tutorial of the above recipe.

Source:  thecountrycook.net

No comments:

Post a Comment