Two Ingredient Cream Biscuit Recipe (2024)

FAQs

How do you make back to basics 2 ingredient biscuits? ›

To make two-ingredient biscuits, all you have to do is add self-rising flour to a bowl on top of a scale, (I use about one ounce of flour per biscuit I'm planning to bake), then pour in an equal amount of heavy cream by weight. Stir the two ingredients together, and you've got your basic biscuit dough.

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

For this substitution, you'll want to combine ¾ cup of half-and-half with ¼ cup melted unsalted butter—this will replace 1 cup of heavy cream. The substitute will work well in both cooking and baking, but it's not the best option for whipping.

Overmixing: If you mix the dough too much, the gluten in the flour can develop too much and create tough, hard biscuits. Be sure to mix the dough just until it comes together and avoid kneading or overworking the dough. Overbaking: Biscuits can become dry and hard if they are overbaked.

Eggs act as a binder for biscuits, without them the mixture will be far too crumbly. They also add flavour and texture, as well as extending shelf life.

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender. Butter: We use salted European butter in this recipe. It will work with unsalted or salted butter. I like the extra saltiness of salted butter, but you can reduce the salt to 3/4 teaspoon if you prefer.

There is some actual science behind why White Lily flour is lighter than others and, thus, better suited for items like biscuits and cakes.

Can I substitute milk for cream in biscuits? ›

If you are going to substitute a non-cultured liquid into your biscuits, I'd strongly recommend using low-fat milk, or even whole milk, instead of cream. Both will give you a more pleasant biscuit, with just the right amount of fat that you'll still want to slather the inside with butter.

Milk and cornstarch

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

Biscuits should be baked at a high temperature so they turn out golden brown and rise nice and tall. I like to bake my biscuits at 450oF. By baking at a high temperature it helps your homemade biscuits to rise up quickly in the oven.

While biscuits receive some leavening power from chemical sources — baking powder and baking soda — the difference between serviceable and greatness comes from the extra rise that steam provides. In order to generate steam, the oven must be set at a minimum of 425 degrees for at least 10 minutes prior to baking.

The main ingredients for biscuit making are flours, sugars and fats. To these ingredients, various small ingredients may be added for leavening, flavour and texture. The principle ingredient of biscuits is wheat flour. Wheat flour contains proteins including gliadin and glutenin.

It's easy to make a self-rising flour substitute at home. Here's our Test Kitchen's simple method to make self-rising flour: For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.

The principal ingredients of biscuit dough are soft wheat flour, sugar, fat, and water. They are mixed with other minor ingredients (such as baking powder, skimmed milk, emulsifier, and sodium metabisulphite) to form dough containing a well- developed gluten network.