How to Make Flaky and Delicious Two-Ingredient Biscuits

🥐Using self-rising flour with leavening agents and heavy cream simplifies the biscuit-making process.

🍽️White Lily unbleached self-rising flour is recommended for best results.

👨‍🍳The amount of cream needed depends on the flour measurement, with the goal of achieving the right dough consistency.

🌾Sifted flour yields a lighter texture, but a fork or whisk can also add air to unsifted flour.

🥞Different methods like drop biscuits and rolled/folded dough produce variations in the final biscuit texture.

Can I use a different brand of self-rising flour?

—It's recommended to use White Lily unbleached self-rising flour for the best results in texture and taste.

Can I use milk instead of heavy cream?

—Heavy cream is used to replace both milk and butter/shortening. Adjust the quantity based on the flour measurement for the desired consistency.

Does sifting the flour make a difference?

—Sifting the flour results in a lighter texture, but you can also add air to unsifted flour using a fork or whisk.

Can I freeze the biscuit dough for later use?

—Yes, you can freeze the biscuit dough. Form the biscuits and place them on a baking sheet, then freeze until firm. Transfer to a freezer bag and bake when needed.

How do I achieve a flaky texture in the biscuits?

—To achieve a flaky texture, try folding the dough to create layers. Be careful not to overwork the dough, as it can make the biscuits tough.

00:00Learn how to make quick and easy biscuits using self-rising flour and heavy cream.

01:40The recommended brand for self-rising flour is White Lily unbleached variety.

05:59Sifting the flour provides a lighter texture, but you can also add air to unsifted flour using a fork or whisk.

08:22Different techniques like folding the dough can result in flakier biscuits.

11:30The key is to avoid overmixing or overworking the dough, as it can make the biscuits tough.