Once again, I am on a brinner roll. Breakfast for dinner makes a weekly appearance at my house. I love brinner. It’s almost a comfort food for me. Plus, the leftovers at brinner are perfect for breakfast the next day! This time, I decided to make something from scratch I never have before: biscuits. You won’t believe how easy this recipe is. You can also make these four ingredient biscuits with simple ingredients you may already have.
I have never made biscuits from scratch until now. These were so easy, and they were delicious. I made these along with a homemade white gravy, which is posted here. But, back to the biscuits. You can make these biscuits with two ingredients. All that is required to make these biscuits is self-rising flour and heavy whipping cream. I don’t use self-rising flour frequently enough to have it in my pantry. So, I made my own self-rising flour for this recipe, hence the four ingredients. So if you have self-rising flour, definitely use it. If you don’t, it is so simple to make your own. These biscuits are light, fluffy, and perfectly flavorful. These were wonderful with gravy, but they would be delicious with jam, jelly, honey, and/or butter as well.
If you are using self-rising flour, you can skip this minor first step. If you are making your own self-rising flour, simply stir together the all-purpose flour, salt, and baking powder in a large mixing bowl. Slowly pour in the heavy whipping cream. Stir gently until the dough just starts to come together. You don’t want to over mix the dough. Over mixing will lead to a tough, dense biscuit.
Pour the dough out onto a floured surface. Gently pat or roll the dough to about a ½ inch thickness. Cut the biscuits with about a 2 inch biscuit cutter or use the rim of a glass. I used a glass to cut out the dough and it worked perfectly.
Place the cut biscuits onto the prepared baking sheet. Leave about an inch between the biscuits to allow them to rise. Bake the biscuits for about 10 to 12 minutes. They should start to have golden grown tops and sides. I placed unused, cut out biscuits in a freezer bag to keep until later in the freezer. If you also freeze these, just place them directly on a prepared pan and bake them right out of the freezer.
I can’t believe biscuits are so easy to make. You don’t need butter, shortening, or sugar. You just need self-rising flour and heavy whipping cream. I already had the flour, salt, and baking powder, so making my own self-rising flour was quite easy. These biscuits are so yummy. Samuel and I even ate one without anything on it because they were so good. I highly recommend this biscuit recipe. Not only is it healthier than butter-filled biscuits, these are easier and tastier.
Four Ingredient Biscuits
Total calories: 2,080
Servings: 6-10 big biscuits
- 2 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- 1 ½ cups heavy whipping cream
- Preheat oven to 475°F. Spray a sheet pan with nonstick oil.
- Stir together flour, salt, and baking powder in a large bowl. Slowly pour in heavy whipping cream. Stir gently until dough just starts to come together. Don’t over mix dough.
- Pour the dough onto a floured surface. Gently pat or roll to roughly a ½ inch thickness. Cut the biscuits with a 2 inch biscuit cutter or the rim of a glass. Place the biscuits onto the baking sheet. Leave about an inch between biscuits to allow them to rise. Bake the biscuits for about 10 to 12 minutes. They should have golden brown tops.
I made my own self-rising flour. I don’t use self-rising flour a whole lot, so I made it with ingredients I already had. You can use self-rising flour or simply make it. Either way will work well!
2 cups self-rising flour for 2 cups homemade self-rising flour (flour, baking powder, and salt)