Yesterday I was watching The Hillbilly Kitchen’s video about dinner rolls, and I saw her Two Ingredient Biscuit video. I watched it, then went over to Appalachia’s Homestead to watch her latest video and I noticed she had a video about two ingredient biscuits.
I had the ingredients and figured after seeing the recipe everywhere I turned, it was a sign I should try them.
Both of the ladies I watched said this but self rising flour does have salt and baking powder in it so I’m sure some would argue there are more than two ingredients in these biscuits but it only takes me using two things to make them. Don’t get too technical here, ok? 🙂
They turned out pretty!
As far as taste . . I loved the texture but there just wasn’t much flavor. For flavor, they don’t compare to Blake’s Biscuits. No biscuit I’ve ever made compares to Blake’s recipe. When you think about it, Blake’s recipe calls for butter, Pioneer Baking Mix, sour cream and Half & Half. The butter is only for melting in the skillet to butter the tops and bottoms of the biscuits. I did that with the Two Ingredient Biscuits this morning. You could leave off the butter and just grease the skillet – or if you’re baking them on a cookie sheet, use parchment paper and no grease. So now you’re down to three ingredients for Blake’s biscuits.
I’m glad I tried the Two Ingredient Biscuits, especially since that recipe seems to be everywhere, though I have no idea how I hadn’t seen it before. We always have cream in the house. We always have self rising flour in the house. We may not always have Pioneer Baking Mix and we may not always have sour cream so it’s good to have another biscuit recipe.
Kathy Henderson says
I just discovered these a few months ago! I think Jo mentioned them and so I tried them out around Christmastime. I don’t often have heavy cream in the house, but I did then. I thought they were great! I don’t have a lot of time for cooking, and I know I could probably make tastier ones if I took the time. But on the weekend I am able to whip these up and pop them in the oven before my husband even gets up. The thing that takes the most time is waiting for the oven to heat up. Super fast and easy. See what you’ve done – now I want to make these again! 🙂
judy.blog@gmail.com says
The recipe I like uses Pioneer biscuit mix, sour cream and Half & Half and is just as easy to make – dump it all in, stir it up just like the two ingredient biscuits. I don’t know if it’s the sour cream or the biscuit mix but somewhere, there’s a lot more flavor.
Vince uses cream in his coffee so we always have that, rarely have Half & Half so I mix cream with milk and that works.
Sandie says
I’ve found a few different varieties of Pioneer baking mix. Wondering which one you use?
judy.blog@gmail.com says
I’ve used both.
Linda in NE says
I’ve made the 2-ingredient biscuits and we like them, but with a pint of cream costing over $3 here I probably won’t be making them very often. I usually us a recipe in an old Farm Journal cookbook that we like too.
judy.blog@gmail.com says
WOW! A pint of heavy cream here is $1.60 at Walmart and less at Aldi.
Peggi says
Biscuits are an interesting thing…. I could NEVER get them to be light and fluffy, no matter how I tried. They always came out like hockey pucks. Then I finally read an article written by a woman who had grown up in the South and moved to NYC for college. She tried to make biscuits but they came out like hockey pucks, too. She called her mama, got the recipe, tried again to no avail. So she did some major experiments. Long story short, it’s the FLOUR. In the south, the flour most used is a soft winter wheat. You can’t buy that in the north, and you can’t buy it in the Pacific Northwest, where I live. So I asked my husband’s cousin, who lives in Georgia, to send me some. She sent me 3 different brands of self-rising flour, and I hit the jackpot with one. It made beautiful, soft, fluffy biscuits. I looked at the ingredients and sure enough, made from soft winter wheat. The funny thing is, often times when I tell southern women about this, they argue and tell me I’m just not making the biscuits right. ?
judy.blog@gmail.com says
Maybe but I’ve used all different flours through the years. I use self rising White Lily sometimes. I use plain all purpose Gold Medal sometimes and everything in between and don’t ever have enough difference that feel like it’s noticeable.