Two-Ingredient Biscuits

Makes 1 dozen biscuits. 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.

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

NOTE: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.”

The Kitchn


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