2-Ingredient Cream Biscuits

• porcje: 20 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

10 ounces (about 2 cups) self-rising flour

2 tablespoons sugar (if making sweet shortcake-style biscuits)

10 ounces (about 1 1/4 cups) heavy cream, plus more for brushing

Wskazówki

Adjust oven rack to center position and preheat oven to 450°F. Place flour in a large bowl. If making sweet biscuits, whisk in sugar. Stirring with a wooden spoon, drizzle in cream. Stir until a lumpy dough is formed. Do not over mix.

For Drop Biscuits: Using a 1-ounce cookie scoop, scoop balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.

For Flaky Rolled Biscuits: With a rolling pin, roll the dough into a 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch 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 again into a 12-inch square. Use a 3- to 4-inch biscuit cutter to cut out rounds and transfer to a parchment-lined baking sheet, spaced 2 inches apart. Press together scraps to form additional biscuits. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.

Wartości Odżywcze

• Wielkość Porcji: Makes 15 to 20 biscuits
• Kalorie: 98 kcal
• Tłuszcz Całkowity: 6 g
• Tłuszcz Nasycony: 4 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 18 mg
• Sód: 153 mg
• Węglowodany Całkowite: 10 g
• Błonnik Pokarmowy: 0 g
• Cukry Całkowite: 0 g
• Białko: 2 g