Recipe Two Ingredient Beginner Biscuits (video)

D

Dozdoats

On TB every waking moment
Set your audio to mountain talk :D

View: https://www.youtube.com/watch?v=MZn5OLsLCnY

2 Ingredient Biscuits - The Hillbilly Kitchen
RT 21:44

The Hillbilly Kitchen. These are the fastest easiest biscuits you will ever make. They are light, fluffy and moist. This is a great recipe for beginners because it is so easy and for single folks or small families because it can be easily reduced. The recipe can easily be reduced to make as little as one biscuit at a time. (1/4 to 1/3 cup flour and enough cream to make a moist dough) I share several tips and techniques in this video to help you make perfect biscuits. However, the best advice I can give you is to make biscuits. The more you make them the better you will get at it.
 
F

frazbo

Veteran Member
Sadly, no cream here....bummer. But if things hold together on down the road, I'm gonna make sure I get some...yum!
 
S

Slydersan

Veteran Member
frazbo said:
Sadly, no cream here....bummer. But if things hold together on down the road, I'm gonna make sure I get some...yum!
Click to expand...

I've made them as directed - with cream - and they are really good. The first time I just used milk, and figured I needed something with some more fat in it, so I put in like a tablespoon of ricotta cheese. Weird I know, but it's what I had. And they turned out just fine. That's what led me to buy the cream and make them the "real" way. I've made them probably 6-7 times and both me and my son like them.
 
Grounded Idealist

Grounded Idealist

Hope Always
packyderms_wife said:
Does she tell yah how to make self rising flour then?
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I jumped and skipped through this because I know how to make biscuits and just wanted the baking time and temp (10-12 min in a pre-heated 450* oven).

I did not hear her explain how to make self rising flour, however a quick google search should get you that info—I’ve done it before and just don’t remember the recipe off the top of my head. Hang on, let me see if I can find it . . .

ETA—here ya go: For each cup of flour, whisk together with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
Because of bandwidth restrictions, I can't watch a 21 minute video. So, what are the two ingredients, and the directions on how to make these?
 
straightstreet

straightstreet

Life is better in flip flops
Dozdoats said:
Set your audio to mountain talk :D

View: https://www.youtube.com/watch?v=MZn5OLsLCnY

2 Ingredient Biscuits - The Hillbilly Kitchen
RT 21:44

The Hillbilly Kitchen. These are the fastest easiest biscuits you will ever make. They are light, fluffy and moist. This is a great recipe for beginners because it is so easy and for single folks or small families because it can be easily reduced. The recipe can easily be reduced to make as little as one biscuit at a time. (1/4 to 1/3 cup flour and enough cream to make a moist dough) I share several tips and techniques in this video to help you make perfect biscuits. However, the best advice I can give you is to make biscuits. The more you make them the better you will get at it.
Click to expand...
I LOVE this channel! I binged watched the videos awhile back :)
 
S

summerthyme

Administrator
_______________
You probably *can* substitute buttermilk for sweet cream, but it's significantly more acidic... the taste might not be as appealing. But there's no way to know without trying...

Summerthyme
 
Last edited:
aviax2

aviax2

Veteran Member
SouthernBreeze said:
Any suggestions on what brand of sweet cream to use? I've never used any before.
Click to expand...
It just heavy cream like you would use to make whipped cream, or like me for my coffee. Brand wouldn’t/shouldn’t matter. I’ve been seeing this recipe a lot lately but I still haven’t tried it.
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
aviax2 said:
It just heavy cream like you would use to make whipped cream, or like me for my coffee. Brand wouldn’t/shouldn’t matter. I’ve been seeing this recipe a lot lately but I still haven’t tried it.
Click to expand...

Ok, I'm gonna have to show my ignorance here, LOL. When I go to the grocery store, what do I look for, heavy cream or what? In the fridge section? Like I said, I've never used anything like this before. Milk and buttermilk is all I've ever used, besides whipping cream or Cool Whip.

I'm excited to try this recipe. Seems quicker and easier than my own biscuit recipe.
 
aviax2

aviax2

Veteran Member
Yes, it’s in the dairy case with milk, half and half, etc. We always keep whole milk on hand for the grands and I love cream in my coffee plus I use cream in cooking. Sometimes a recipe calls for half and half so I just use half whole milk and half cream. Look for heavy whipping cream, some brands have a higher fat content but as long as it heavy cream you should be good. Land O Lakes is one but we usually get store brand. It’s not sweet.
 
S

summerthyme

Administrator
_______________
I admit, I haven't watched the video... it sounds like it calls for self rising flour and some sort of dairy liquid?

Heavy (whipping) cream is going to make some really *rich* biscuits! If you want to cut your cost a bit, try using half and half. This would also be an excellent recipe to use up some dairy that's getting out of date... even yogurt or sour cream would probably work, although you might have to either add more, or add a bit of milk or water. Knowing what your dough should feel like when it's right takes a bit of practice, but it's not difficult.

One "trick" to great biscuits (or other non yeast quick breads and muffins) is to avoid overmixing. You don't want a smooth, homogenous dough or batter. You want all the flour/dry ingredients to be moistened (no pockets of powder), but as soon as you *just* accomplish that- stop mixing! It shoukd look a little rough and lumpy.

Summerthyme
 
aviax2

aviax2

Veteran Member
summerthyme said:
I admit, I haven't watched the video... it sounds like it calls for self rising flour and some sort of dairy liquid?

Heavy (whipping) cream is going to make some really *rich* biscuits! If you want to cut your cost a bit, try using half and half. This would also be an excellent recipe to use up some dairy that's getting out of date... even yogurt or sour cream would probably work, although you might have to either add more, or add a bit of milk or water. Knowing what your dough should feel like when it's right takes a bit of practice, but it's not difficult.

One "trick" to great biscuits (or other non yeast quick breads and muffins) is to avoid overmixing. You don't want a smooth, homogenous dough or batter. You want all the flour/dry ingredients to be moistened (no pockets of powder), but as soon as you *just* accomplish that- stop mixing! It shoukd look a little rough and lumpy.

Summerthyme
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I believe the point of the recipe is to be quick and the cream replaces the fat that’s normally added. I agree it wouldn’t be a frugal biscuit. I watched another video the other day with someone else making a two ing. biscuit and she used 2 cups of both SR flour and cream and it looked way too wet and sticky.
 
patriotgal

patriotgal

Veteran Member
I make biscuits all the time with flour, butter and milk. (Self rising flour.) If there are more grandkids around the table I just start with more flour. Mix per Summerthyme's suggestion and you are good to go.
 
ginnie6

ginnie6

Veteran Member
and just to throw in some more options.... I am on an extremely low fat diet so I try to avoid butter and lard and such. Being Southern though I do dearly love me some biscuits and gravy. I thought that it was one of those meals I just had to give up. BUT I have found a way to make good biscuits without the normal fat. I use about 1.5 c of plain flour, .5c of almond flour, 1 tbs baking powder, and bit of salt, a pinch of baking soda,and about .75c of "buttermilk" (my buttermilk is almond milk with a bit of vinegar). This makes a good drop biscuit and I think if I played with the amounts I could roll them out. I'm guessing the almond flour gives it enough fat to make them good. Thankfully almonds don't bother my now sensitive stomach.....
 
J

joannita

Veteran Member
Dozdoats said:
Set your audio to mountain talk :D

View: https://www.youtube.com/watch?v=MZn5OLsLCnY

2 Ingredient Biscuits - The Hillbilly Kitchen
RT 21:44

The Hillbilly Kitchen. These are the fastest easiest biscuits you will ever make. They are light, fluffy and moist. This is a great recipe for beginners because it is so easy and for single folks or small families because it can be easily reduced. The recipe can easily be reduced to make as little as one biscuit at a time. (1/4 to 1/3 cup flour and enough cream to make a moist dough) I share several tips and techniques in this video to help you make perfect biscuits. However, the best advice I can give you is to make biscuits. The more you make them the better you will get at it.
Click to expand...
Finally got around to making these! (Hubby does the shopping, ad he had to wait until the cream was on sale. LOL) They are super simple and melted in my mouth! Honey was created to go on these, I do believe. Thank you for posting the info!
 
L

Laur

Veteran Member
I knew I wouldn't have whipping cream or self-rising flour, so found some substitutions.

Substitute for self-rising flour: For each cup of all-purpose flour, you will need 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Whisk the all-purpose flour, baking powder and salt together until combined, then use as directed in the recipe in place of the self-rising flour.

If a recipe calls for 2 cups of self-rising flour, you would mix together 2 cups of all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt.

Substitute for heavy whipping cream: Evaporated milk or cream cheese or combine 1/4 cup (57 grams) melted butter with 3/4 cup (178 mL) milk and mix thoroughly to make 1 cup (237 ml) heavy cream. You can also add a tablespoon (8 grams) of flour to thicken the liquid, especially if you’re using low fat milk.
 
S

Slydersan

Veteran Member
Thanks this is good to know! I was only buying cream for this recipe, I don't use it for anything, and there is only so many biscuits a person can eat. LOL So this gives me a nice option since I usually have evaporated milk around.
 
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