2-Ingredient Biscuits: My Bread Quest

Here's what you need to know:

This is the first episode in a new series I'm trying, titled "My Quest for the Perfect Eggless Yeastless Breakfast Bread, or just "My Bread Quest." The series was born out of my desire to have something small to munch on during my hour-long commute on weekdays, without needing to learn how to work yeast (it scares me) or pay $8.00 for eggs. My goal is to make something out of the ingredients I already have in my pantry, and I'd like to be able to hold it in one hand and eat it while I'm driving.

This snack pairs well with early mornings before the sun comes up, when the frost on your windshield takes five minutes to liquefy but it doesn't really bother you. This snack is best for people who like staring off into space, who have been known to sit on the couch and mindlessly eat whatever they could find in the pantry, who have low expectations but a high appetite. Mostly, this snack pairs well with someone who is curious enough to try something new and desperate enough to risk that thing being really, really bad if it means saving a dime. [Not that these biscuits are really bad - don't worry.]

Today's recipe came from a guide by Southern Living. I used all-purpose flour instead of self-rising, because it was in my pantry already. More on that below.

Finally, I will be pairing these posts with pictures, because creating self-rising bread without yeast is one of the central tasks of this series.

You should probably use:

1 c. self-rising flour

5/8 c. heavy cream

Instructions:

1. Mix flour and cream gradually in a bowl. Mix until just combined, but still lumpy - about 1-2 minutes.

2. Press the dough gently into a ball, then roll out on a lightly floured surface. When the dough is about 3/4 inch thick, cut into circles and place on a baking sheet.

3. Brush the tops of the biscuits with a little more heavy cream.

4. Bake for 12-15 minutes at 450°F, or until tops are browned.

- - Results - -

The flavor of these biscuits is alright - paired with some butter and jelly, they will taste like normal biscuits, albeit noticeably denser. I'm actually pleasantly surprised by the density, because I can see myself holding a biscuit in one hand while driving and not ending up with half of my breakfast in my lap. Unfortunately, they did not rise. I made five edible hockey pucks, which taste more like flour and heavy cream when the ingredients are squished together so tightly. It seems that a simple recipe like two-ingredient biscuits is not very forgiving. For my kindred spirit cheapskate biscuit-lovers, you can't substitute self-rising flour for all-purpose here. While I'm disappointed, my trust in Southern Living still hasn't waned. Just don't sub any ingredients. I won't be making these again, because I'm not out here trying to buy special flour that I'll only use once. (Also, I am not sure I can actually fit my butter knife into the roll to cut it in the first place). If you're determined to use all-purpose flour, though, you might consider adding some baking powder to try and force your dough to rise a little bit in the oven.