Easy 2-Ingredient Biscuits Recipe | Simple & Delicious!
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- čas přidán 6. 03. 2021
- Welcome to my kitchen, where simplicity meets scrumptiousness! In this video, I'm sharing my foolproof recipe for the easiest 2 ingredient biscuits ever. Whether you're a seasoned chef or a newbie in the kitchen, you'll love how effortlessly these biscuits come together.
I'll guide you through the process of making these quick two ingredient biscuits step by step. From mixing the dough to shaping and baking, you'll see just how easy it is to create fluffy, golden biscuits that will have your taste buds dancing with delight.
👉🏻 So if you're craving a taste of homemade goodness without all the fuss, this recipe is for you. Don't forget to hit that subscribe button for more easy and delicious recipes like this one!
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Ingredients you'll need:
• 2 - Cups Self Rising Flour (Any brand - I used White Lily)
• 1 1/2 - Cups Heavy Whipping Cream
• Shortening for your Biscuit Pan/Dish
• Wax Paper (Optional)
• Extra Flour for your Biscuit Cutting Surface
Instructions:
• Preheat oven to 450 degrees
• Add shortening to your baking pan - Making sure to cover bottom and sides (USE PLENTY) Set dish aside
• Sift your 2 cups of flour into your mixing bowl (DO NOT PACK YOUR FLOUR WHEN MEASURING)
• Add your heavy whipping cream
• Mix flour and whipping cream until flour is moistened (You can use a mixing spoon or your hands)
• Place wax paper on a table or counter
• Add some flour to wax paper so flour doesn't stick to wax paper
• Knead and fold your dough until you are ready to begin cutting out your biscuits (DO NOT OVER WORK YOUR DOUGH) (DOUGH WILL BE STICKY - THIS IS OKAY!)
• Roll or pat out your biscuit dough to your desired cutting thickness
• Use a cup or biscuit cutter to cut out your biscuits
• Place cut out biscuits in/on your baking pan so they are touching each other (This helps them to rise, instead of spreading out and becoming flat)
• Bake at 450 degrees until top is golden brown & cooked thoroughly (Approximately 15-20 minutes) OVENS VARY
• Serve immediately or until you're ready to eat
ENJOY!
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#2ingredients #biscuits #2ingredientsrecipe #homemadebiscuits #homemadebiscuit #biscuit #easybiscuit #easybiscuitrecipe #easybiscuits - Jak na to + styl
Hey Y'all! Before you send me questions about what type of flour I used, the temp I set my oven at, and how long the biscuits took to cook in my oven, please check out the captions that I placed in the video itself. I've had a lot of questions regarding these things. Also, all of the ingredients and directions are listed in the video description as well as below for your information. Thank you so much for watching and supporting my channel! Best, Andrea
Ingredients you'll need:
• 2 - Cups Self Rising Flour (Any brand - I used White Lily)
• 1 1/2 - Cups Heavy Whipping Cream
• Shortening for your Biscuit Pan/Dish
• Wax Paper (Optional)
• Extra Flour for your Biscuit Cutting Surface
Instructions:
• Preheat oven to 450 degrees
• Add shortening to your baking pan - Making sure to cover bottom and sides (USE PLENTY) Set dish aside
• Sift your 2 cups of flour into your mixing bowl (DO NOT PACK YOUR FLOUR WHEN MEASURING)
• Add your heavy whipping cream
• Mix flour and whipping cream until flour is moistened (You can use a mixing spoon or your hands)
• Place wax paper on a table or counter
• Add some flour to wax paper so flour doesn't stick to wax paper
• Knead and fold your dough until you are ready to begin cutting out your biscuits (DO NOT OVER WORK YOUR DOUGH) (DOUGH WILL BE STICKY - THIS IS OKAY!)
• Roll or pat out your biscuit dough to your desired cutting thickness
• Use a cup or biscuit cutter to cut out your biscuits
• Place cut out biscuits in/on your baking pan so they are touching each other (This helps them to rise, instead of spreading out and becoming flat)
• Bake at 450 degrees until top is golden brown & cooked thoroughly (Approximately 15-20 minutes) OVENS VARY
• Serve immediately or until you're ready to eat
😮😮
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Can you substitute the whipping cream to almond milk?
Thank you!!!❤
@@sweetangel9498 Probably. It might alter the softness a bit, but might so add a gentle almond flavor. You could also try a making a nut butter.
I’ve been making biscuits for years. My mama couldn’t make biscuits. She said she couldn’t do them the way I do them. So, she came up with her Own way of doing them. Her recipe is close to yours but she used buttermilk in hers and Southern Biscuit flour. Everyone, even my mama loved my biscuits. She said I inspired her to learn to make them. Now, I loved my mama’s biscuits better than my Own! Thanks for the memory.
Nice
THANK U Kimberly 🙏🏻 I will make with buttermilk as U do 💝🌈🙏🏻💕✨✨
We used the buttermilk too. But it was helpful to see you mixing with your hands…so much like my mom and grandmothers…thank you.
Wonderful. Such cherished memories! Lucky you ❤️
Could you use buttermilk in place of heavy cream ?
Here's a good biscuit cutting tip I learned in the south: to make them real fluffy use an empty tin soup can instead of a cup. The end that's cut out is what u press down on the dough with to cut your round biscuit shape out. But punch a hole in the center of the other end of the can with a bottle opener. This will create a suction that puts a little air in each biscuit as you pull the can up.
Ah Ha.... Thank you. Mother used to make brown bread in a can like that.
Did she say what is it plain flour or self rising flour?
Self-rising
Thank you ! I will try this.
That's the only biscuit cutter I've ever used, and I'm over 60. My mother taught me that.
The key to fluffy, tall, flakey biscuits is to not twist your cutter when cutting them. That seals the edges and they won't rise as much. Just cut straight down and lift the cutter and gently shake out the biscuit. Don't twist! You'll see a big difference. Don't forget to add a pinch of salt to your dough. You can also add herbs and/or cheese.
oh!
They look Good to Me with the twist
@@sll-tt6bj Do a side-by-side comparison. You'll be amazed. Also, I'll eat a biscuit of any size or height. I'd never turn down a biscuit. But height gets you more flakey layers.
Thank you for that important tip!
Why not add baking powder! Also, will this work with gluten-free flour?
Thank you. As a bachelor in my mid 70s I needed this recipe for my white gravey that I remember my mother making. No more pop-can bisquits!!!!
'Gravy', old-timer! 😀
Yes! White sauce is Bechamel. Pepper and salt. Mmmmmm❤
My grandaddy taught me how to make biscuits and oountry white gravy at 9. My fondest memory. I miss my grandaddy
@@carolbaughan8768La dee dah word for white gravy. Gravy is not the same thing as sauce. Plus we don't need the fancy speech.
Bechamel isn’t the same as white gravy.
I used your recipe and they were delicious! Thank you for putting the recipe on here too. Made it so much easier for this 71 year old.
I am so glad you enjoyed them! 🥰
I'm going try it....grandma taught me buttermilk flour lard but I can not get them like granny so hopefully this will work 4me
Do I have to use my hands?? Can I use a spoon??
@@cathleenconnellperkins804 My daughter can't stand to have her hands feel sticky like this. She has a pair of rubber dish gloves she uses exclusively for baking/cooking. For baking she uses something like Pam or Crisco or something similar to coat the gloves so ingredients don't stick to them.
This is one of the best biscuit recipes I have seen. Going to try it too.
Not just for beginners! Seniors and those with medical conditions, this recipe is also the fewest steps making easier on both hands and energy needed! 😊 Thank you and I am so happy I found your site/video🤗
Perhaps it's the ingredients that contribute to medical conditions? My glucose is rising as I watch this but they DO look delicious. Substitute Olive oil for shortening and almond flour instead of white and it'd be a little healthier. Just might not taste as good. 😂😂
Hello dear , how are you doing today ?
Me too. I'm depressed and don't feel like cooking complicated things. I can do this.
@@marieblaszak8552 Hello dear , hope you are good ?
With butter and honey is sooo good 😊
I had to smile when you said you had a small amount of dough left, my mother dud this every morning. The left over dough became my two "baby biscuits". I looked forward to my "baby" biscuits ! Thank you for the memory.
Our mom did the same thing... "Baby biscuits". We thought these were such a treat!
A trick to have biscuits that open up evenly...roll dough out a little thinner and lightly flour top. Fold dough over on itself, then cut biscuits. Give you easy to split open biscuits.
They rise better if you don't twist the cup. Twisting it seals the edges, and that reduces the rising. These are the only biscuits I make. They are the closest to Cracker barrel biscuits you'll ever make.
Hi! I didn’t see any difference with the rise of the biscuits from twisting the cutter/cup. As long as the biscuits can’t go anywhere but up, then they’ll rise just fine. At least that’s my experience. I feel like they’re way better than Cracker Barrel biscuits though. 😋 Thank you for watching! 😊
Looks yummy!
The folding has more to do with the rising than the whipping cream! That folding is the “laminating” (or making layers) that the French bakers use for croissants!
Egg wash gives a beautiful golden glaze!
I can't wait to make & try them!! 😊
@@joanavery-erickson6586 is there a danger to working it to much with too many layers?
I love 💕 the fact (just found your channel)it isn’t long, simple, rather quick teaching, & no fancy crap needed.☺️
I made this recipe but it was not stressed to use self-rising flour. They absolutely don't work unless it is self-rising flour and you just refer to it as flour and I think you need to make sure everyone knows it has to be self-rising flour or an ingredient added to make it rise
Awesome I love baking but not that great at breads any help is appreciated ❤
@@lillysingharaj5737 It says self rising flour in the ingredient list.
@@lillysingharaj5737 The caption on the screen & the ingredients list says self-rising flour.
After seeing more comments they say it's self rising flour. Well that's a game changer for sure
OMG!!!!!!! I can't believe I FINALLY made biscuits SUCCESSFULLY!!!! Thank you so much!!!!!❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
I'm so glad this recipe helped you. It’s a simple recipe that anyone can make. Thank you for trying them out, for watching and for the comment. 😊
Fried hand pies are a holiday tradition in my family I think I may try this with plain flour for the crust
OMG Girl! You got it going on. After several frustrating years trying to make a flaky, tender biscuit with some loft, this is the recipe and the only one that I will use in the future. The next time I make them I want to use a larger biscuit cutter, because the one I used is small. Thank you for making this so easy. You definitely reduced the intimidation factor. I ate one with butter with my beef stew and ate another one for dessert with butter and preserves. Yummy!
I am disabled and get very tired for any task! Your biscuits came out soooo good! Thank you for sharing! Love your personality!
It is a really good recipe I’m 66 years old and I’ve been using this recipe for years you bought back memories ! Keep up the good work this will help the younger generation
I'm 67 and have been using this recipe for years too, and it is great. I bake mine at 375 degrees though. I've never egg-washed them but will do so next time I make them.
@@cheriedorsey8271 lol.. I admit, I'm only 62 but I started cooking (specifically homemade breads) around 8. Does that give me any creds? 😆 Also, can any of us own up to the fact that once we got that certain age we just quit using measuring cups? Yet they still come out perfect every time. Her recipe is very similar to mine too only I keep the flavor of buttermilk and a fat.
@@ImChristi2 You've been baking much longer than I have:-) And yes, I'd say that gives you oodles of creds. I still use measuring cups but don't always skim the top off as I should.
@@cheriedorsey8271 My aunt showed me how to bake homemade breads 😋... Momma taught me homemade candy and cakes. Such a dangerous combination. Lol
@@ImChristi2 That has to bring back a lot of good memories. I watched my mom and mamaw cooking but didn't cook myself til I got married and had children. I haven't taught my grandchildren to cook but have spent many afternoons baking cookies with them.
These biscuits right here…. They are a winner in my book!!! First time making them and they were the easiest, best tasting, lightest biscuit I’ve tasted in a while. My husband loved them! This recipe will be a family staple. Thanks for such an easy and perfect recipe for beginners! 😊❤
I will try looks delicious
Is that self rising flour?
Although my mother cooked everything from scratch, biscuits were her Achille's heel, so I never learned. These were the days when you cut the lard or Crisco into the flour...I just made these for breakfast, and I tell you my mother would be proud! Sifting the flour and not over kneading the dough are the secret to these amazing biscuits...I love this recipe, thank you!!!
I was taught to not twist the cup into the dough, a hard push lets them rise, while the twisting crimps it all around the biscuits yielding shorter/stubbier biscuits.
Learn something new everyday. Thank you for sharing this with us all. 👍😊👏
I have heard this too
@@TheKat1959that's not true, I twist mine all the time and they still rise very high
Thanks for that tip
Great tip! Ive never heard that. Makes perfect sense
Thank you so much for your help. Im.a 53 yr old man single and lovebiscuits and gravy . I usually eat Bob Evans because I couldnt make biscuits and gravy . But thanks to you I will be doing it and maybe even putting together some on the go breakfast sandwiches .all because I watched you share your secret 2 ingredient recipe . And I will be looking forward to this channels uploads for more great content . Thanks again you re the Best
Good luck with those biscuits and gravey😊 always a fantastic breakfast or even dinner choice.
Just don't twist that cutter! Straight down with it, & straight up! You can tell who took Home Ec in school and who didn't by how they cut biscuits! I'm 67 & still learn things! Have fun!
Gravy is super easy too. Fry up Wamplers sausage, add a lot of black pepper & milk (any type except for buttermilk), & salt to taste. Whisking as u sprinkle small amounts of flour into your mixture & it thickens. You can't fail because if it's too thin, simply whisk in more flour. If it's too thick- more milk.
We use biscuits sliced to make egg and cheese sandwiches. Easy and quick breakfast.
😆 I so good
This was the second time I tried making biscuits. These were fabulous, easy and quick. It helped give some special love for my dad who wasn’t feeling well today. He always talked about his mama’s biscuits. Thank you soooo much. Definitely writing this recipe down! ❤️
You are lovely!!! The most less confusing biscuit video I've ever watched!!! Thank you and God Bless
Homemade biscuits taste way better than grocery store biscuits!😊
Every day of the week!!!❤😂
Lol I like kfc biscuits
I do enjoy a biscuit or some times a cookie but these are scones? Well in the ENGLISH language they are? It's the same with the confused use of calling sweets candies, when candies are a type of sweet? Americans? All the best, 🇺🇲🤔🙄👎😬🇬🇧😁👍👊✌️💚🌍.
_Anything_ homemade tastes better than the grocery store version. 😋
So true! I came to United States when I was 12 years old and my friends thought it was so hilarious that I called photograph snaps And going to the movies going to the films And calling me on the phone ringing me up! Finally realize they were not laughing at me, they were laughing with me So I was good!!!!
OMG thank you for posting this on biscuits. I stopped making them because my biscuits would always come out hard as a rock. I followed your instructions I even have biscuits cutters I didn't used instead I used a plastic cup similar to yours, and followed your instructions made my biscuits yesterday and my grown son gave me the biggest kiss he said finally soft fluffy biscuits, I made and extras and he took them home. Many blessings to you for helping out us folks that can't make soft fluffy biscuits.
hard as a rock. . .😂😂😂 How are you in pie crust?🤨
@rosaleeadams1160 Not good inside don't get done, remain quite raw so I purchased them. But homemade is the best, my family is from Georgia, everything was always homemade, I'm from NJ, my grandmother passed, she was teaching me her cooking skills. Your cooking recipes are really good for us learning. Thank you I have you in my favorites.
Oven temperature is where it's at! Temperature too low = hard biscuits. Temperature too high = biscuits not done in the middle. This assumes you leave the biscuits in the oven until they get brown on the top.
It takes time for the heat to reach the inside of the biscuit. If the temperature is too low, you have to leave them in longer to get brown on top. This gives more time for the biscuit to heat up in the middle, dry out, and get hard. The opposite is true for an oven that's too hot.
I bake my biscuits at 450 F for 15 minutes, but ovens vary. You will need to experiment a bit.
In a word - OUTSTANDING!! So easy & delicious. Thank you!
Very tasty! Just had breakfast for dinner and my family LOVED these biscuits! Thank you so much!! ❤❤❤❤❤❤❤
I did try this recipe and my biscuits are the best. You don't have to use your hands. I use a wooden spoon. I also add a small amount of buttermilk for flavor. I also spread butter on top of biscuits before I put them in oven.
I saw another recipe that called for full-fat buttermilk instead of cream.
Yummmy!! I add cinnamon butter after they are baked
@@maryjoanhill7847 Just like a scone. You can also add raisins, walnuts and craisins, blueberries, pecans, chocolate chips, orange zest, banana nut, any ingredient that tastes good in a muffin. 😏 That's what we Americans call a scone.
I’ve always made a good biscuit. But my mom used to use this recipe except she used Buttermilk! Everyone loves my biscuits, but I liked my mom’s better than mine and she didn’t use her hands either. I wish she was here to make some today. I’ll have to make some today in her honor!
You can also reserve a couple of tablespoons of your whipping cream to put on top of your biscuits to brown. You do not need an egg. Also you can baste the tops
While hot with butter lightly this will make the tops softer like homemade bread. Yum yum 😋
Using butter on the tops is the ONLY way to make these gems 💎
I agree with all the other comments about not twisting your cup. Just use something that has a thin edge on it, & push it straight down. So easy, so incredibly amazing !!! Time is
14:35 hours
Foodies are the best👏👏👏
Ty for sharing this is great recipe love it the guess work is gone😅 God Bless 🙏❤️
Good tip because I don’t want egg on my biscuit. Thx
Thank you so much for this recipe. You're so sweet to do this video I'm so glad I found you!!❤
Very good recipe and well-detailed explanation! Thank you Andrea; God bless you 🙏🌹
You can press those lumps through the sifter and use your spatula to get all that cream. In Culinary, never waste. They look wonderful, but I'd be so tempted to spread the clump into a 9×9 baking dish of melted butter, score the top and make "Butter Swim Biscuits" 😊
Absolutely superb! You're a brilliant teacher - willing to thoroughly explain every step so clearly, ensuring it is easy to follow/understand - very rare, and greatly appreciated.
Thank you very much indeed.
Thank you so much! 😊
Just one thing to say. Cast iron skillet to bake in.
@@HowDoYouCookBackToBasics 😮😢😊
Indeed! Thank you!
@@paulameredith4843buttered! 😋
Thank you ! Looks delicious going to store to get heavy whipping cream to make some of these yummy biscuits ! You're such a doll and love your video's !💜
This was fantastic! Thank you so much for sharing! I'll definitely be making these for sure! 😘👍🏻💯🤗
Thank you so much hun!
I was born and raised a California Yankee, but all my folks are from Texas and Tennessee. You remind me of those beloved gals and the love and care they put into their cooking. Now I can emulate them a bit with this great recipe. God bless you and yours.
A california yankee???😅😅😅
Ok . I tried two recipes with the exact ingredients and cooking instructions..one from here and then from another.. this one is the best! SIFTING the flour is what makes the difference for sure! The biscuits are super light and fluffy... Not pasty and doesn't stick to the roof of your mouth. The egg wash added the perfect crust!My family was so impressed and so was I!! I'd post a picture but I can't see where to do it.. seriously these were
so good!!
Hi Deborah! I am so glad you and your family enjoyed the biscuits! In my opinion they’re better than Cracker Barrel biscuits. I’ll never use a different recipe. Thank you so much for sharing your remarkable experience with me! I’m not really sure how you could post a pic either. Not sure you can on this platform. But If you send me the picture in my email, I can post it in the community tab. Make sure to add what you’d like me to add as far as your comment so I can post that along with the picture. My email is howdoyoucook101@gmail.com
A dab of milk on top makes a crust too
Ur biscuits look sooo good thank you I am going to try them
Egg wash. Ingredints please
@@virginiamueller267 I use a tsp of water for every egg I crack and whisk it together. Make sure the egg yolks are incorporated well.
So far I have made this recipe twice and I can't bake nor knead. These are the best biscuits!!! If I can make them and they come out perfect every time anyone can do these! Love them
Don't sell yourself short. You did it!
Yumm! You are a great teacher! I am getting into my kitchen right now to try your recipe! They look great!
Oh my, You made me hungry for biscuits & honey!!! I'm making these from now on. Thank you. God bless you from grandma Katie in Oregon
I have made these biscuits and they are delicious and foolproof. If I can make them anyone can!
Same here! Easiest biscuit EVER!!
I live in New Zealand, but I'm from the U.S. nd I have been CRAVING biscuits since I last had my Gramma's biscuits in the summer of 1988 in Kentucky. Nd this is the PERFECT recipe for me to test the waters with so t'speak lolz thnx soooooooooooooo much!! Can't wait to try it out!!
I can't wait to make these biscuits for breakfast. They are so simple. My family will love these during the holidays also! Thank you.
I had no idea it could be this easy. This simple. Thank you!
Cream biscuits have been a favorite for a long time but self-rising flour is not as prevalent in the West as in the South, so I have to make my own (For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.) Still worth it to avoid cutting in the shortening, adding milk, etc. Quick and delicious!
That's how my mom made them😊 sometimes with milk or just water. Bacon greese😮 but we now know not healthy
Self-rising isn't used often, at all, in the northeast either. Love that we can make our own!
@@cecileroy557 King Arthur Flour has self-rising and it's from Vermont and is really good quality.
They look delicious! Thank you for sharing.
Thank you for sharing your recipe. I am going to try them.
It took me 73 years to make an edible biscuit. This is perfect. Crunchy on the outside and tender fluffy on the inside. Big test…..it didn’t fall apart it when I cut it!!! These will be going in the freezer for quick breakfasts. Thank you. Thank you and God bless.
You must be exhausted standing in the kitchen for 73 years just to make a batch of biscuits, Dear!
This would be a better world if there were more people like you willing to put in the time to make a decent biscuit!
I've been making these for years, my grandchildren LOVE them. I use 1 and 3/4 heavy cream. I never sift, still great. I've made the mistake of regular flour , don't do that. Use Self Rising! Don't roll and handle them too much. They are AMAZING!
Is there an adequate substitute for the whipping cream? Whole milk? Ty ❤
@Linda Oliver I have never tried anything but heavy cream. I doubt they would be flaky? Cream is high in fat but very low in sugar.
@@cherylinchrist4826 thank you 😊 happy Easter
@@lindaoliver8563 The only replacement that I know of for the heavy whipping cream would be equal parts of buttermilk.
@@ronniemays7325 thank you!
Awesome! I love watching you bake! I’m going to try that y’all!
Followed the recipe exactly!! Turned out PERFECTLY. Oh so good
I just watched the 2 ingredient biscuit video. They look so good I'm going to make them. I saw how your wax paper was sliding and thought I'd send you a suggestion. I learned this by accident 10 or so years ago. If you will sprinkle water on your surface before placing paper/cling wrap down the paper, wrap will stick to the paper so it doesn't slide around. I have quartz counter tops and since the water is only left on for a short time it won't damage what ever you roll the dough out on. Keep on cooking! BGO
I made these for the first time. They are great tasting, fluffy and they have layers. They were so easy.
Glad you like them! This is by far the easiest biscuit I’ve ever made. Thank you for watching and for the support! 😊
How many times did you fold them
Will try. Love with coffee in the mornings
Thank you for the video looks very easy can't wait to try this recipe. 😊
My husband and I really enjoyed watching this one. I was so curious about the “only 2” ingredients but the biscuits look fantastic and I am inspired to try this recipe. We recently got a Coleman camp oven and now I am so excited to give this one a go. I will be sure to give you a mention on the video.
Love your content. Love that beautiful, warm and friendly southern accent.. and can’t wait to see what you post next. Cheers from NL, Canada
And if you are too lazy to knead and cut the dough, you can make mayonaise biscuits. 2 cups self rising flour, 1 cup milk and 2 heaping tablespoons of mayonnaise. Mix well in a bowl, spoon into greased (or butter sprayed) muffin tin halfway up, cook at 400 degrees for 20 minutes or till golden brown. Make sure it is self rising flour though. Sounds like it might taste weird with mayo in it but they are quite good, especially when short on time and energy.
Do you brush the tops with an egg wash or something else?
Plain mayonnaise is just egg and oil.
I’ve had biscuits made with mayonnaise and I have to say that they were delicious!!!❤
Well since this is her video on her biscuits I think I'll stick with these super easy and so delicious.
Thanks. Gonna make it now
Memories from my childhood. We country people know what is delicious...maybe not as healthy but moderation is the key! YUM🤗🤗🤗
I will definitely try these delicious looking biscuits. Thank you so much.
The key to biscuits with a soft crumb that will hold up to bacon/sausage and egg biscuits is to use a soft winter wheat flour like King Arthur, White Lily, Southern Biscuit flour or whatever soft winter wheat flour is available in your neck of the woods. I use King Arthur self-rising flour and I keep butter in the freezer for biscuits. I grate the butter into the flour, mix it up good with a fork and then add my milk. I brush melted butter on top before popping in the oven.
Thanks for Sharing
Oooh... me too! In fact I always used a pastry cutter until I read it somewhere on this recipe that grated the butter after freezing it and was so impressed with the idea that I had to make a batch of biscuits to test the idea. Fabulous results! I just may toss out my pastry cutter because it went so well. Probably was your post that gave me the idea. I don't know for sure, but wanted to affirm that I tried it and it's GREAT! Hubby thanks you too. I need to be motivated to actually try new techniques and this got him fresh biscuits. lol
How much butter do you grate to add to the flour?
I used a whole stick of butter in mine.@@kasselmom
@@kasselmom Half a stick for 2 cups of flour 1 stick for 4 cups. I basically follow the King Arthur biscuit recipe on their self rising flour.
We call them rolls (buns) and I use Plain/Greek/Bulgarian Yoghurt. Same process. Also makes awesome thick pizza bases.
Nice tip!
Sounds healthy, how much plain yoghurt is mixed in? Is it the same amount as the whipping cream in the video?
@@DrinkingArt - don't quote me but, if I recall, I think it's a 2 to 1 ratio. I normally send my mom in law a quick message when I want to make them.
@@MrsAllum1 thank you I will try it
@@DrinkingArtRelax. There is no such thing as a healthy biscuit. Just enjoy.
I've been doing these for years. You might note that self rising flour has the baking powder already in it. Regular flour works well, too, if you use really heavy "manufacturing" cream or cream fresh from the cow.(should any of us now days ever be so lucky) The higher fat content let's them rise just as well without the baking powder.
Keep it up. Hopefully, a few younger people will realize biscuits don't all come in a can.
Lol.. Not all biscuits comes in a can
Great video I'm going to try these tonight
You didn't say if you were using self-rising or regular flour.
@@genevagraham7743 true, but the WRITTEN instructions showed self rising.
@@acampbell5975 Pillsbury does and crescent rolls.
Looks great. I'm trying this in the morning . Thanks
Wow, how wonderful. Thank you so much for this recipe
Thank you Andrea for this recipe! I've been wanting a biscuit recipe since I've been in homemaking class in the sixties! Looking forward to more videos! Best to you!
White Lily flour has this recipe on the back of their bag. Just in case you need it. It’s a great recipe
I like how you teach. None of the silly theatrics. Just regular plain talking . Thx
Thank you so much for these yummy fluffy biscuits. I just made this morning for Saturday breakfast! So easy & delicious (next Saturday I will sift the flour) ❤ Thank you again!
Absolutely the best and easiest most delicious recipe I’ve tried! Thank you so much! ❤
You are so very welcome! 😊
Thank you for this simple recipe. Can't wait to try it!😊
The simplest ingredients and least amount.of effort and ready in a jiffy, best bread recipe I've come across, great idea for a fishing trip. Thanks so much ❤
If you wipe the table surface with a damp paper towel before you put the wax paper down, it won't move around so much. Also, I have used my "fancy" biscuit cutter for many, many years. It's just an empty Vienna sausage can. Cut a small slit in the bottom of it and the dough will release easier as you cut out your biscuits.
Hi Judy! I’ve never thought about wiping the table before adding the wax paper. I’ll have to do that next time. Thanks for the advice! 🥰
@@HowDoYouCookBackToBasics I think you'll be happy with the results. Thanks for the great recipe!
@@judyl.7234 Thank you for the tips and for watching! 😊
I use a soup can with as small a lip as possible. Never thought of a Vienna can which may work even better
@@lisaok4729 I've been married a little over 54 years. As far as I can remember, I've always had one for my biscuit cutter. I had this one I'm using now for at least 20 years. Recycling something that would have just been tossed in the trash. Lol.
Excellent biscuits and so easy, makes about 8 biscuits. We used a lard greased 9” x 13” aluminum pan and it worked perfect, could easily have fit a full dozen but the recipe only made 8. 450° for 17 minutes was perfect!
Very nice. I have seen recipes for "cream" biscuits but never made them so having this visual was great to watch because now I know that the heavy cream makes a a lovely biscuit.
THANK YOU.!!! This was my grandmomas recipe but I could not remember the heavy whipping cream I was using milk 🙄 lol I really appreciate you brings back. Good memories. Back in the day they made them almost every morning and used him for whatever throughout the day.
I watched this & I was so impressed by how simple that was. I will definitely try this. I love your down to earth personality, you are the real deal. I am a lot older than you are but never have been one to cook a lot. Thank you for sharing this with us. Have a blessed day
Hello Janet
How are you doing today?
I have tried these biscuits and oh my goodness they are so good !!! And easy to make my family love them.❤❤❤❤❤❤
The finished product is just amazing 👏🏾 😊
Wow! Thank you so much for sharing this recipe! I'm definately going to try this!
YUM!!!!😋😋 this moving forward will be my go to recipe for biscuits! So easy they came out exactly the way I like! Thank you! Thank you! For doing a wonderful job sharing this recipe
Thank you so much! This is our new favorite biscuit recipe! We were skeptical at first with just 2 ingredients, but these are the best tasting biscuits we have ever baked! Appreciate the tutorial!
I make those, and your right. They are delicious!!! Thanks for showing.
Wellcrap I got rid of my vintage flour sifter years ago. Guess I'll visit a thrift shop. OMG, woman, you make it look as easy as opening one of those silly cans of biscuits and tossing them into a pan. And they have GOT to be better. I appreciate the down-home practicality too - I usually get flour all over because, hey, it's me! lol Looks just FINE. It'll go well with the chicken I just deboned. And I got enough goo from the chicken for some really fine gravy. I'm on a low salt diet, so I can get creative with cooking - and people LIKE it! Thanks for the video. Appreciate it.
I love biscuits!
What a lovely recipe.
Thank you so much for sharing this recipe
I’m definitely gonna make those.
👍🏻
Hello Jennifer
How are you doing today?
This is the recipe I've been looking for! Thank you👍😘
Thanks so much for sharing. I used my favorite GF flour and they were fantastic!
Thank you for the wonderful recipe😁 I love your hair tie-it's really pretty😊
I've been trying forever to make fluffy biscuits and fail everytime. Gonna try this one. Thanks so much!
Bisquick is a good product.
I'm going to try this, it looks wonderful.
You can also try "butterswim biscuits". Easy, no kneading and absolutely delectable biscuits.
Thank you for the subtitles. I needed those. Nice recipe.
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THESE BIQUITS RECIPE LOOK SOOO GOOD AND EASY, THANKS
Beautiful fluffy Biscuits! I plan to make Them soon I hope. 😊 Great video and thank you for sharing!
This is a great recipe and I made the biscuits for the 1st time...they are fluffy and really good so thank you. I use White Lily flour and find it overly salted so I added 2 teaspoons of sugar to balance tha salt and it was great. I am looking forward to going through your channel and finding other goodies. thanks for the simple recipe!!!!
These are the best biscuits I’ve made. Thank You and my you be blesses
I'm a seasoned baker but this is great for a quick craving and when I don't feel like doing my normal recipe! Especially since I am a tired mama with an active toddler and 9 months pregnant haha thank you, can't wait to try
Love easy biscuit!!!❤😊
I love your accent with the y'all. Here in Oz we call them scones. Biscuits here are your cookies. Love the easy recipe.❤
Scones have sugar and egg
Thank you so much for this very Simple Recipe. 💜
❤❤🙋🏾♀️Thank you for sharing your recipe and biscuit-making process. 😃👍🏽
Her recipe looks really good and easy to make. Because I don't like thick or high biscuits, I would space mine so that they are not touching or barely touching. Looks delicisous.
I love watching this video and listening to your instructions. This was the third time! I had made them before with just whole milk and self rising flour with no recipe. I just had the hardest time judging my dough each time on how much milk to add. I could tell I needed a little more fat and the heavy cream you use takes the guesswork out of it! Thank you again! ❤
You can also make them using buttermilk. Delicious.
I just thought I liked making biscuits before now I really love making them. I have made these almost every day since I have seen this recipe. Its only been a month. My mom makes them also. ❤
To keep the dough from sticking and nails out of the dough, a glove with cooking Oil over the glove will work.
Thank you for this recipe , delicious😊
I’ll try this recipe.easy and they look so good. Thanks for sharing.
I love the easy way this works with heavy whipping cream. I saw a video that suggested warming the cream for 60-90 seconds in the microwave. That makes the cream thinner to go farther. 🤷♂️ I used whole grain hard white flour so it took 2 cups of cream because that king of flour soaks up more. Fun to experiment. 👍
I used to make the real deal, taught by my gma in N Carolina. I now make these and they are amazing! So simple and so good!!!