How to correctly cut biscuits with a biscuit cutter.
CORRECTLY MEASURE THE FLOUR
This recipe calls for 2 cups of self-rising flour that must be sifted, spooned and leveled to get an accurate measurement. Too much flour causes thick, dry, biscuits with a bland taste.
Correctly measure flour by following these steps…
Pour 2 heaping cups into a sifter and sift. Discard any hard debris left in the sifter.
Use a spoon to “spoon” a tall pile of sifted flour into the measuring cup.
Level the flour off by sliding smooth end of knife across the top.
Now you have the correct amount of flour to pour into the mixing bowl.
Return remaining flour back to the container of flour. Seal and store in a cool dry place. I keep flour in the fridge. Stays fresher longer in my opinion.
HOW TO MAKE SELF-RISING FLOUR
The ingredients are all-purpose flour, baking powder and salt.
Use 1 cup of all-purpose flour (sifted, spooned and leveled). Add 1-1/2 teaspoons baking powder and 1/4 teaspoon salt. Whisk together until well combined. This is my recipe for Homemade Self-Rising Flour.
THE ROLLING PIN
This is the rolling pin I used. If you don’t have a rolling pin, use a tall glass. Turn it sideways and roll it across the dough.
THE BISCUIT CUTTER
Used this size which doesn’t have the size printed on it. I think is 1/2-inch. I made 9 biscuits and enough scraps to roll out into another biscuit.
When using a biscuit cutter, press straight down and pull straight up so the biscuits will rise with flaky layers.
Do not twist because it will seal the layers and prevent flaky layers from forming.
If you don’t have a biscuit cutter, cut the dough with a glass.
2-INGREDIENT BISCUITS READY FOR THE OVEN
If desired, brush tops with buttermilk. This will help the biscuits turn golden brown on top. This step is optional.
These 2-Ingredient Biscuits are in an 8-inch by 8-inch square cake pan. I brushed the tops with buttermilk (optional step).
BRUSHED BAKED BISCUITS WITH MELTED BUTTER
Do this to add buttery flavor. Use salted or unsalted butter. This step is optional.
HOW TO MAKE SOFT BISCUITS
First, make sure the flour is sifted, spooned and leveled as detailed above.
The next important step is to lightly knead the dough. Overworked dough makes biscuits tough.
After turning the dough out onto a floured surface, roll over it TWICE with the rolling pin. Roll up and down and then left and right. Flip and repeat. Super simple method.
Store them in an airtight container at room temperature for about 2 days.
These biscuits can also be stored in the freezer. Simply place completely cooled biscuits in a freezer safe bag, seal tightly and place in the freezer for up to 4 days.
ENJOY!
To obtain calories and nutritional information by weight, visit popular online nutritional calculator, myfitnesspal.com.
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2-Ingredient Biscuits are tender bits of deliciousness.  Slather with jam or dip in brown gravy and enjoy. Original recipe by Taste of Home. Adjusted recipe with helpful flour-measuring tips by Beverly Davis for CornbreadMillionaire.com.
Prep Time30mins
Cook Time10mins
Total Time40mins
Course: Side Dish
Cuisine: American
Keyword: #2ingredients, #biscuits, easyrecipe
Servings: 9biscuits
Calories: 100kcal
Equipment
1 Rolling Pin
1 biscuit cutter
Ingredients
2cupsself-rising flourSifted, spooned and leveled. Plus, extra flour for kneading.
1cupheavy whipping ceam
Instructions
Preheat oven to 450 degrees.
In a large bowl, combine flour (sifted, leveled and spooned) and heavy whipping cream with a fork or large spoon. Combine only until well combined. Do not overwork the dough.
Turn dough out onto a lightly floured surface. Dough will be easy to handle (not sticky).
Use a rolling pin to smooth dough TWICE (top to bottom and left to right). Flip over and repeat. Do not overwork the dough.
Roll dough to about 1/2-inch thickness. Cut into 1/2-inch biscuits.
Arrange biscuits with sides touching, in a large ungreased baking dish or cast-iron skillet.
Bake at 450° until golden brown, 8-10 minutes.
Brush tops of hot biscuits with melted butter (salted or unsalted). This step is optional.
