No-Knead the night before. We were browsing through AllRecipes, and this recipe for two-ingredient biscuits came up very highly ranked. We were skeptical: how good could they possibly be? Well, the reviews were almost uniformly positive: cooks loved them! They said that these biscuits were light, fluffy, and so, so easy. What were the secret ingredients? Two staples of old-timey kitchens: self-rising flour, and cream. Yep, just stir these together, pat out the dough, and you have biscuits ready in 15 minutes flat. We put them to the test, and we can vouch for their light and airy fluffiness; these are good little biscuits. They also aren't as heavy and rich as buttery biscuits (although we do love those too). Ultimately, there's no way they're beating our favorite biscuit, Shirley Corriher's touch-of-grace miracles, but these will more than do in a pinch. In fact, the only reason we had self-rising flour in the house was because we had made Corriher's biscuits a couple weeks before. We did adapt this slightly - partly to make the recipe quicker, and partly to help the biscuits rise more. We also subsituted milk for cream; as much as we love cream, it's not necessary here. These turned out to be a big hit at our dinner party; they're great with soup, too! Just don't make more than you need for one meal. The absence of fat in these biscuits means that they won't hold up well. Eat them hot and make more next time. After all, they're quick enough to whip up any time you want.
Two-Ingredient Biscuits Adapted from Diane Hixon at AllRecipes Makes 1 dozen biscuits 3 cups self-rising flour, such as White Lily 1.5 cups buttermilk or regular milk 1 tablespoon sugar, optional 4 tablespoons butter, melted, optional Heat the oven to 450°F. Lightly grease a round cake pan. Mix the flour with the milk, adding a tablespoon of sugar if you want to. Drop by large tablespoonfuls into the greased cake pan, packing each drop biscuit close together. Pour the melted butter over top, if using. Bake for about 20 minutes, or tops lightly browned. Do not overbake; the bottoms will get crusty and hard. Alternate method: Pat out the dough instead of dropping into pan. Dust with flour and cut out rounds with a biscuit cutter Related: Touch-of-Grace Biscuits