Flaky 2-Ingredient Self-Rising Flour Biscuits
Follow these steps at home to bake flaky, fluffy biscuits using just 2 simple ingredients: self-rising flour and cold heavy cream. There’s no need to add additional ingredients such as melted butter! This is an easy and quick cream biscuit recipe that's ready in about 30 minutes start to finish. Yields a small batch of 6 perfect biscuits. Serve the biscuits warm, fresh out of the oven.
Servings: 6
Calories: 357kcal
Ingredients
- 10 ounces self-rising flour
- 10 ounces heavy cream plus more for brushing biscuits
- 2 tablespoons granulated sugar optional
Instructions
- Adjust oven rack to center position and preheat oven to 450 degrees F.
- Place a piece of parchment paper onto a baking sheet and set aside.
- Place flour in a large bowl and whisk in sugar, if using. While stirring with a wooden spoon, drizzle in cream. Stir until a lumpy dough is formed. Do not over mix.
- With a rolling pin, roll the dough into an 12-inch square.
- Using a bench scraper or sturdy spatula, fold dough like you would a piece of paper you are putting into an envelope – fold the right third of the dough over the center, then fold the left third over so you end up with a 12 x 4 inch rectangle.
- Next, fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a square.
- Press the square down and roll it out again into a 12-inch square.
- Repeat the folding process once more, then roll the dough into an 8-inch square.
- Using a 3- to 4-inch biscuit cutter or a glass turned upside down, cut out rounds by pressing cutter straight down. Do not twist cutter back and forth.
- Transfer biscuits to prepared baking sheet, spacing them 2 inches apart. Press together scraps to form additional biscuits.
- Brush tops of biscuits with cream and bake until golden brown, about 12 minutes. Allow to cool slightly then serve.
Notes
- To store, place in an airtight ziptop bag or container. These biscuits keep at room temperature 3-4 days. You can refrigerate up to a week or freeze up to 3 months.
- Unbaked biscuits can be frozen up to 3 months. Be sure to cut out the biscuit dough then freeze, so they'll be ready to bake. Thaw at room temperature then bake.
- To make self rising flour drop biscuits, after you've mixed the dough, scoop dough onto a baking sheet lined with parchment paper. Brush the tops with cream and bake.
- Recipe adapted from Serious Eats.
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 41.6g | Protein: 6.3g | Fat: 18.4g | Saturated Fat: 11.5g | Cholesterol: 56.1mg | Sodium: 14.4mg | Fiber: 1.3g | Sugar: 5.7g
