Just two ingredients! This is foolproof and good every time!! If you’ve ever enjoyed a famous chicken restaurant’s biscuits, you’ve got to try these!
Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, stir together the flour and cream just until blended. You should have a sticky dough. Use a large spoon to scrape the dough out onto a floured surface. Knead the dough once or twice, then pat or roll out to 1/2 inch thickness. Cut into circles using a biscuit cutter. Place on a baking sheet, spacing 1/2 inch apart. If you like drop biscuits, you can skip the this part and just drop spoonfuls of the dough onto a baking sheet.
Bake in the preheated oven until the bottoms and tops are golden brown, about 15 minutes.
Per Serving: 212 calories; protein 3.2g; carbohydrates 19.6g; fat 13.5g; cholesterol 48.9mg; sodium 331.1mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.