Need a quick homemade breakfast or snack? Look no further–this recipe takes even shorter than the amount of time you need to drink your coffee. The best part? It’s so easy that all it requires is two ingredients to create incredibly fluffy and crusty biscuits.
Note that when we say “biscuits”, we don’t mean the usual crunchy ones that you get from the supermarket. We are talking about the ones similar to those found at Popeye’s Chicken. Some might prefer to call them “scones”.
The reason why this recipe works is due to the baking powder and salt present in the self-rising flour. As soon as the baking powder comes into contact with a liquid (cream in this instance) and heat, it reacts and releases air which causes the dough.
Additionally, self-rising flour also contains lesser gluten than all-purpose flour. This makes it lower in protein and perfect for quick breads like biscuits where you are looking for a lighter consistency and minimal gluten development.
It’s also extremely easy to remember the portions of the ingredients relative to the number of biscuits that you want. The magic is to ensure that the amount of ingredients is half the number of biscuits you want. For example, if you want to make 12 biscuits, you’ll need 6 ounces of both ingredients each.
No fancy rolling or moulds are needed to shape the biscuits. Simply use the best tool that Mother Nature gave you i.e. your hands, to tear off chunks of the dough and roll them into balls. Otherwise, you can also use a large cookie scoop.
You can serve these with either butter and jam, or create savoury versions by adding bacon, ham, cheese and just about anything you like. Or just have them on their own, trust us when we say it’s good enough.
Makes 12 biscuits
6 ounces (170 grams) self-rising flour
6 ounces (170 grams) heavy or whipping cream
4 teaspoon salt (optional; for saltier biscuits)
- Preheat the oven to 230°C, with a rack in the top third.
- Mix the flour and cream until smooth and cohesive.
- Scoop 1-ounce balls of dough onto an ungreased or parchment-lined baking sheet; a tablespoon cookie scoop works well here. You can also use your hands to tear the dough and roll into balls. Leave a couple of inches between them.
- Brush the tops of the biscuits with cream, milk, or water; this will help them rise.
- Bake the biscuits for 10 minutes, or until they’re light golden brown on top. Break one open — it should be baked all the way through.
- Remove the biscuits from the oven, and serve warm, or at room temperature. Store, well-wrapped, at room temperature for several days; freeze for longer storage.
Recipe adapted from King Arthur Flour