Who would have thought that with just 2 ingredients, you would be able to create these Amazing 2-Ingredient Biscuits ? I came across this recipe on an Instagram post using White Lily self-rising flour and sour cream. All I have is a screenshot unfortunately without catching the source, but this isn’t the only one posting about them. I guess I’m kind of late to the game. Other recipes have used Greek yogurt or heavy cream for the dairy/fat component of the recipe. For now, it’s sour cream(light); perhaps this will be updated with those other options as I venture further.
Two ingredients, you say?
Well, here you go! White Lily Self-Rising Flour and some light sour cream. Why White Lily? Made with 100% soft wheat flour grown in the South and Midwest. I’m convinced there is no other flour from which to make the most tender biscuits! I came across this flour originally in a Southern Living Biscuit recipe, but the flour was not available locally; Amazon was able to deliver and I’ve never used any other flour for biscuits since. Forturnately, one of our local grocery stores now stocks it! I was so excited when I saw it, I took a pick and sent it to my husband! He, of course, laughed! The people in the grocery aisle probably thought I was nuts, but I felt like just won the lottery!
The Mix:
In a medium-sized bowl, spoon and level the flour. Create a small well then add in the COLD sour cream. Using a wooden spoon, stir sour cream into the flour until all flour is picked up from the bottom of the bowl. It should appear shaggy at first, but will gradually come together.
At this point, drop dough onto a lightly floured board.
Using floured hands, knead and roll it gently into a ball until it no longer feels sticky, dusting with a sprinkle of flour as needed.
At this point, you have a couple of options. My first option was to divide the dough into 8 equal parts, about 2 ounces each. My second choice was to use a large scoop which yielded about 10 biscuits. There was a little bit leftover which I divided up amongst them. Can you tell? These were about 1.5 ounces each.
I pressed each one down gently onto a floured surface, pulled the edges inward, twisted them together then flipped it over.
Next, I rolled it into a ball with floured hands and placed it, seam side down, onto a buttered cast iron skillet.
To finish, slice a slit in the top with a sharp knife or lame( pronounced lahm, rhymes with mom), if you have one.
Bake:
Place skillet in a 350 degree preheated oven for 25 minutes. Don’t they look perfect? Just wait! There’s one more finishing touch, if desired…..
Brush some melted butter over the top of each biscuit. Now, you’re talking, or maybe eating, because they are hard to resist! These would be perfect with a little jam or to use for sausage and gravy biscuits or just as a side served with some homemade soup! There’s one more option below!
Other Uses:
Why not make breakfast sandwiches ? You could have these for a weekend breakfast or wrap them up in plastic wrap and place in the refrigerator ready to warm up the next day. Better yet, freeze them for a day down the road! They could be egg/cheese, bacon/egg/cheese, sausage(turkey)/egg/cheese or scrapple/egg/cheese. Just microwave until warm, removed from plastic and wrapped in a paper towel for about 20-25 seconds from the refrigerator.
Amazing 2-Ingredient Biscuits
Ingredients
- 1-1/2 c White Lily Self-Rising Flour
- 1 c COLD Light Sour Cream
Instructions
- Preheat oven to 350°F
- Fluff, spoon and level flour into a medium-sized mixing bowl.
- Make a well in the center and add the sour cream. Combine until a shaggy dough appears.
- Gently knead dough into a ball onto a floured surface. If sticky, sprinkle on more flour as needed.
- Divide dough into 8 balls and place on a buttered cast iron pan. Cut a small slit in the middle of each roll.
- Bake for 25 minutes until lightly golden Brush with melted butter, if desired.
