Usually by the time the weekend comes I’m worn out. I love easy breakfast recipes like this biscuit one. They where a huge hit with the boys and they didn’t end up making a ton so I didn’t have leftovers for a week. They are my new go to recipe!
2-Ingredient Cream Biscuits
(Adapted from The Country Cook)
1 3/4 cups White Lily Self-Rising flour
1 cup heavy cream
1/4 cup melted butter for tops of biscuits
Preheat oven to 500F degrees (yes, that is the correct temperature)
Spray a baking sheet with a little nonstick spray.
Measure out flour 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 a couple of times to form a ball.
Pat or roll dough gently to a 1/2 inch thickness.
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.
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 a preheated oven and bake for about 8-10 minutes or until the tops are golden brown.
