We Insist That You Make These Two-Ingredient Homemade Biscuits.
Warm cookies are the perfect way to start your morning. They also make a fantastic afternoon snack that can be tailored to whatever you want at the moment, whether it’s jam, cream, butter, eggs, cheese, or anything else you want with a cookie. Whether it’s sweet or salty, the choice is yours and there are very few wrong options. (Except the sausage gravy. Please don’t make me eat the sausage gravy.) [ Editor’s note: How dare you. – Claire ]
However, as much as I love hot homemade cookies straight out of the oven, there are many days when slicing butter in flour and then mixing liquid ingredients is too much work, especially if you have an overactive toddler that you need to keep. alive.
When this happens, you can usually either skip the cookie or open the can. As a practical matter, while I have very little objection to canned food, sometimes you just want a homemade flavor.
You can make cookies with just two ingredients
The good news is that there is an even easier way to make cookies, which involves mixing just two ingredients – self-rising flour and heavy cream – into a dough, which you then shape into a cookie. As our always-astute food editor Claire Bottom points out , the butter is just a cream that got its shit rocked. This means that heavy whipping cream contains the fat and liquid that would normally go in a cookie recipe, but that’s just one ingredient. Self-rising flour, meanwhile, is just flour with baking powder and added salt, allowing you to skip these ingredients.
As King Arthur flour points out (this is where I first discovered this recipe), while you can make your own self-rising flour by mixing all-purpose flour with baking powder and salt, pre-made self-rising flour has slightly less protein. content that will help you make softer cookies . However, if you don’t have a hand, don’t worry, as all-purpose flour works well enough.
To make self-rising flour, for each cup of all-purpose flour, mix 1 ½ teaspoon baking powder and ¼ teaspoon salt.
With that said, here’s a recipe for a two-way, idiot-proof, homemade cookie , adapted from the King Arthur flour site.
Ingredients
- 1 1/2 cups self-rising flour
- ¾ cups heavy cream
- Optional: a little more salt, up to a teaspoon, for saltier cookies.
instructions
Preheat oven to 450 ° F.
Stir in heavy cream and self-rising flour into the dough. If the dough doesn’t quite fit, add a little cream so that it barely sticks. Don’t overdo the dough as it will harden.
To shape the biscuits, either roll the dough out, then cut it into squares or circles, or make a teardrop cookie, which is just a fancy name for “scoop a ball out of dough and throw in a pan.” (There was a busy zero-time mom somewhere who decided, “Damn it, I’ll just throw the little balls of dough on the baking sheet and tell me it was intentional.” To Mom: We welcome you.)
With drip cookies, you get a brittle, somewhat shapeless cookie with a few more crunchy corners. I’ve made both, and to be honest, I prefer drip cookies for both the lightness and the extra crunchy parts. To make drip cookies, it is helpful to have an ice cream or cookie scoop to keep some similarity in size and shape. Depending on what size cookie you like, this recipe will make 6-8 cookies.
Once the cookies are in shape, place them on a baking sheet covered with baking spray or parchment paper. After that, it is recommended to grease the top of the cookie with a little heavy cream. Presumably, this helps the biscuit rise better, but without it, the biscuit rises normally. However, this will help brown the top of the cookie a bit. (However, this is the step I tend to forget, and the cookies still work well. So don’t worry if you forget too.)
Bake the cookies at 450 ° F for about 10 minutes, until light golden brown. If at least half of them survive the cooling-off stage, you can now call yourself a model of restraint.
Suggested cookie options to try
There are many options you can try when it comes to making these cookies, whether it’s adding herbs, cheese, cinnamon and sugar, or something else. My personal favorite is adding some garlic powder and grated cheese to the garlic cheddar cookie .
If you want something a little sweet, a few tablespoons of sugar and a tablespoon of vanilla will make a sweet cream cookie that just requires a little strawberries and whipped cream on top.
Another option is to freeze the raw biscuits so you can bake them later. To do this, place the baking sheet with uncooked cookies in the freezer. When they are set, transfer them to a freezer-safe container. If you need one or two cookies, remove the frozen cookie dough from the freezer, place it on a baking dish, and bake at 450 ° F. It will take a few extra minutes to bake, but soon you will have fresh hot cookies that you in the future you will be grateful.