The Best “Two-Ingredient” Biscuits!

Short and sweet, it is equal parts of Self-Rising Flour and Whipping Cream, “1 to 1, two to two, etc.” Stir the ingredients together and make a dough ball. A bit more of each can be added, depending on if your dough is too wet or too dry. Roll out and knead on a ‘self-rising’ floured board until about an inch thick. Do not over-work the dough. Cut approximately 3″ rounds using a cutter or whatever it is you use (I’ve used an empty tin can before). Place on parchment paper and onto a cookie sheet and back at 425 degrees for approximately 11-15 minutes. Remove from the oven and cool. Enjoy. Two cups of each makes approximately a dozen biscuits. These are good! This easy recipe is a “HAIL”

Now for all the other details. Hubbin found this recipe and decided to try it. He couldn’t believe that it would be so easy and taste so good! He has been the biscuit-baker/maker ever since! I’ve shared this recipe with a lot of people; I hope you’ll try it and let me know how you like it.