We discovered this old recipe while searching for a very, very quick dinner bread. We only had about a half-hour, and we had neglected to make a loaf of bread. No-Knead the previous evening. We were browsing through AllRecipes, and this recipe for two-ingredient biscuits came up very highly ranked. We were skeptical: how could they possible be so good?
The evaluations were nearly unanimously positive: chefs adored them! They said that these biscuits were light, fluffy, and so, so easy.
What were the enigmatic ingredients? Two staples of old-timey kitchens: self-rising flour, and cream.
Yes, simply combine these ingredients, press out the dough, and you’ll have biscuits ready in 15 minutes. We put them to the test, and we can vouch for their light and airy fluffiness; these are good little biscuits. They’re also not as heavy or rich as buttered biscuits (although we do love those too). Ultimately, there’s no way they’re beating our favorite biscuit, Shirley Corriher’s touch-of-grace miracles , but they can suffice in a pinch. In fact, the only reason we had self-rising flour in the house was because we had made Corriher’s biscuits a couple weeks before.
We did make a few changes, partially to speed up the process and partly to help the biscuits rise faster. We also used milk instead of cream since, as much as we adore cream, it isn’t essential here.
These turned out to be a big hit at our dinner party; they’re great with soup, too! Make no more than you need for one dinner. Because there is no fat in these biscuits, they will crumble. Eat them while they’re hot and make more the following time. After all, they’re easy to make whenever you want.
3 cups self-rising flour, such as White Lily
1.5 cups buttermilk or regular milk
1 tablespoon sugar, optional
4 tablespoons butter, melted, optional
Preheat the oven to 450 degrees Fahrenheit. Lightly grease a round cake pan.
Combine the flour and milk, adding a spoonful of sugar if desired. Drop the drop biscuits into the oiled cake pan by big tablespoonfuls, pushing them very tightly. If used, drizzle with melted butter.
Bake for about 20 minutes, or tops lightly browned. Overbaking will result in crusty and hard bottoms.
Alternate method: Pat out the dough instead of dropping into pan. Dust with flour and use a biscuit cutter to cut out rounds.