Two Ingredient Biscuits

I was recently given my first bag of self-rising flour. I've been experimenting with it this week. 

Huh! Guess our great-grandmothers knew something after all. It's a time-saver! It makes a lot of things just plain easier. I don't have to bother measuring baking powder or baking soda, it's all in there. Which brings me to today's triumph: 2 ingredient biscuits. 

Two Ingredient Biscuits

by Maurita Plouff   

plan on 4 biscuits from every cup of flour you use

self-rising flour

heavy cream (3/4 the amount of cream) 

Example measurements: 1 cup self-rising flour, 3/4 cup heavy cream

Preheat the oven to 425˚ F. 

Put the flour in a bowl, stir it around with a fork to break up any lumps. Stir in the cream until a shaggy dough forms, then turn the mass out onto a board and knead it a bit. If you're only making a few biscuits, use your hands; otherwise use a rolling pin to flatten and spread the dough mass to a uniform 3/4 inch thickness. 

Cut into biscuits. If you want to get all fancy, use a cutter, if you're going for speed, just cut 'em apart. Place them on an ungreased baking sheet -- farther apart if you like crispy edges, closer together for soft edges -- and bake for 12-14 minutes, until nicely browned on top.