Maybe you saw my earlier post where I shared the recipe for a great, quick soup. I mentioned that I like to sometimes serve homemade biscuits with soup.
Now you need to know that I all my life I have had a love/hate relationship with homemade biscuits, and I’m not even talking about the calories! When I was little, my mom did not make homemade biscuits. We always had the canned kind. Of course, they served multiple purposes for breakfast or supper, and they were quick and easy. You could also always gage your current calm-to-nervous ratio based on how high you jumped when the can was popped!
Now given the fact that my family did not make biscuits, I have no idea where my love for them developed, but it did in a big way. Even though I was biscuit deprived, I found a source! Our neighbors, whom I called Aunt Katherine and Bushy were excellent biscuit makers, AND more importantly, they made them every morning! So, I began the habit of at some point during the day, many days of walking across the yard and getting my daily bread, daily biscuit that is. They loved spoiling me and I happily obliged.
Once I got married, I think I became and adequate cook, but my beloved homemade biscuits eluded me. I tried all different recipes, but it didn’t work. My attempts came to be known in our house as “hockey pucks”! And the fact is, it was true, I had to agree myself.
I had an awesome friend, Ruth, who was an excellent cook, and she took it on as a project to teach me how to make the Bisquick variety of biscuits. She was a patient teacher, and I must say that was my very first successful attempt. In fact, the first time I made them on my own after she taught me how, Dennis asked if Ruth had been back over making biscuits again! They were delicious and I enjoyed a measure of biscuit success, but with life getting so busy with two growing boys, I quickly gave in to the frozen biscuit solution, and that worked pretty well too.
A couple of years ago my friend Martha told me about an awesome cook on YouTube named Tammy Nichols who has a website and YouTube channel called Collard Valley Cooks. (She is from the Collard Valley in Georgia). The website is collardvalleycooks.com. She shared her recipe for her Two Ingredient Biscuits and eureka, I found it! Seriously, this is the easiest biscuit recipe you will ever make. It has really become my go-to one to use. It is almost no-fail, I say almost because I am still involved in the process!
Two Ingredient Biscuits
2 cups Self-rising White Lily Flour
1 ½ cups Heavy Cream
Bake at 375 and check after 20 minutes.
That’s it!
Put the flour in your bowl and add the heavy cream ½ cup at a time mixing after each until you have added all the cream. Then just mix it up until it comes together and put your dough on a floured countertop. I like to leave mine thick because I really like a tall, fluffy biscuit. Top them with gravy (which I also just learned to make, thanks, Tammy!) or your favorite jelly or jam, or right now we are enjoying them with molasses.
They are so good, they are irresistible….don’t say I didn’t warn you!
I think I may have to try making these!
I think you’ll love them!
Have you tried making your own heavy cream (butter and milk)And then making the biscuits? I may give it a try sometime.