2-Ingredient Biscuits

Biscuits have always been my kryptonite. I've made gateau and tortes. I've made puff pastries and homemade ice cream.  Not showing off, but I'm trying to tell you that I've made some really labor intensive things. European foods, no problem. But, something as down-home and easy as biscuits has always befuddled me. I don't know what it is. I mean, the process is easy. Most recipes are only a few ingredients. Regardless, I always end up with hockey pucks. Well, after much trial, error and research,  I've found a recipe that anyone can execute. When I say anyone, I mean anyone. If you're a biscuit dunce like I am, well I urge you to give this recipe a try. There are only two ingredients and the process is very simple. This may be our gateway recipe to becoming biscuit masters. Hey, we can wish, right?

There are some keys to success with this recipe. First, you want to ensure your ingredients are cold. We start with cold ingredients and then chill them throughout the process also. Secondly, we want a nice hot preheated oven. Thirdly, don't overdo it. Don't over mix and don't overwork the dough. Be gentle, like it's your baby. Fourthly, don't twist when cutting out your dough with your cutter. Twisting the cutter in the dough will cause the dough to not rise. We obviously, don't want that to happen. Keep in mind, if you want more than four biscuits and a nice soft biscuit, I recommend you double this recipe. You'll yield more and by yielding more, you'll be able to pack more into the pan which will give you a nice soft biscuit, instead of the crispy biscuit I opted for. By using the 8" or 9" cake pan and packing in the biscuits and nestling them together, you'll get a nice soft exterior, because there won't be a lot of air circulation. If you do double the batch and still prefer a crispier biscuit, bake this on a regular baking sheet. This will allow the air to circulate, making a crispier exterior. 

• Start by fork-sifting or regularly sifting the two cups of flour. Set aside the ¼ cup of flour as well, in case.

• Place the flour in the fridge for about five to ten minutes. Make a hollow in the center of the flour and pour in the 1 cup of sour cream. You can thin out the sour cream slightly with a little milk, if it's too thick. It's not really necessary though. Use the ¼ cup of sour cream on the side, if you find the mixture is too dry.

• With a rubber spatula, use a broad circular motion to blend the sour cream and flour until the flour is moistened. The dough should be sticky and pull away from the sides of the bowl.

• Lightly sprinkle the board with some of the flour you reserved. Turn the dough out onto the board and begin to pat it lightly. Fold the dough in half and pat the dough out into a ½" round and then fold it again. Using a little flour on top if needed. Also, make sure your hands are floured. Pat dough out into a ½" or ¾" thickness. Dip your 2 ½" biscuit cutter into the flour and cut out the biscuits really close together. Ensure you don't TWIST!!! I"m serious. Just go up and down, when cutting them. Brush off the excess flour and place them in a buttered cake pan or sheet pan, depending on the exterior you're looking for.

• Place the cake pan or baking sheet in the freezer for 10-15 minutes. Preheat the oven to 475°F.  Once the time in the freezer is up, bake at 450°F for 15-20 minutes. At the halfway point, rotate the pan and ensure the bottoms are not browning too quickly. If they are, place a baking sheet on the bottom rack to help with the insulation.  When the biscuits are lightly brown, take them out and immediately brush some butter on the tops.  Turn on out to a plate and let them cool upside down.

• Serve hot or warm, while right side up. Great with butter or jam.

MORE GREAT RECIPES:

• Molten Chocolate Lava Cakes

• Lebanese Cold Cucumber Salad | Leban Wa Khyar

• Easy Mediterranean Pasta Salad

SHOP MY BAKING ESSENTIALS:

https://www.amazon.com/shop/fayesfood

2-Ingredient Biscuits

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings 4

Ingredients

  

• 2 cups self-rising flour
• 1 cup sour cream
• 3 tablespoons melted butter for brushing
• ¼ cup sour cream if needed
• ¼ cup self-rising flour if needed

Instructions

 

• Start by fork-sifting or regularly sifting the two cups of flour. Set aside the ¼ cup of flour as well, in case.
• Place the sifted flour in the fridge for about five to ten minutes.
• Take the flour out of the fridge and make a hollow in the center  and pour in the 1 cup of sour cream. Set aside ¼ cup of sour cream. Use the ¼ cup of sour cream on the side, if you find the mixture is too dry.
• With a rubber spatula, use a broad circular motion to blend the sour cream and flour until the flour is moistened. The dough should be sticky and pull away from the sides of the bowl.
• Lightly sprinkle the board with some of the flour you reserved. Turn the dough out onto the board and begin to pat it lightly. Fold the dough in half and pat the dough out into a ½" round and then fold it again. Using a little flour on top if needed. Also, make sure your hands are floured. Pat dough out into a ½" or ¾" thickness. Dip your 2 ½" biscuit cutter into the flour and cut out the biscuits really close together. Ensure you don't twist. Just go up and down, when cutting them and be gentle.
• Brush off the excess flour and place them in a buttered cake pan or sheet pan, depending on the exterior you're looking for.
• Place the cake pan or baking sheet in the freezer for 10-15 minutes.
• Preheat the oven to 475°F.  Once the time in the freezer is up, turn down the oven and bake at 450°F for 15-20 minutes.
• Melt the butter for brushing at this point.
• At the halfway point, rotate the pan and ensure the bottoms are not browning too quickly. If they are, place a baking sheet on the bottom rack to help with the insulation.  When the biscuits are lightly golden brown, take them out and immediately brush some butter on the tops.  Turn on out to a plate and let them cool upside down and serve warm!

Video