Two-Ingredient Biscuits

makes 14 to 16 biscuits

Music Pairing: Manic Monday by The Bangles

1 3/4 cups (250 grams) All-Purpose Baking Mix (recipe here)

1 1/2 cups (355 ml) heavy cream

Preheat the oven to 425F (220C).

Add the baking mix to a medium bowl. Pour in the cream, and stir using a wooden spoon, until combined. The mixture will be quite wet, and sticky—don’t worry.

Scrape the dough out onto a lightly floured counter or board. Using the tips of your fingers, gently press the dough into a 1/2-inch thick rectangle. It doesn’t have to be a perfect rectangle, just be careful to only press lightly—do not knead the dough.

Fold one third of the dough in towards the center. Fold the outer third of the dough in towards the center, laying it on top of the piece that has already been folded over. Gently lift the dough, and sprinkle more flour underneath, if needed, to ensure it doesn’t stick. Sprinkle a little more flour on top, too. Gently press the dough back down into a 1/2-inch thick rectangle. Repeat this process a few more times (I usually do it a total of four to six times).

Dip a biscuit cutter, or the rim of a glass, into some flour (I use a 2 1/2-inch round cutter). Press it into the dough firmly to cut straight through to the bottom—do not twist the glass, or else the biscuit will not rise properly. Place the cut biscuits onto an ungreased baking sheet (a light colored one works best).

Bake on the upper rack of the oven for 12 to 14 minutes, until golden on the tops and bottoms. Serve warm.

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