BEST 2 INGREDIENT BISCUIT YOU'LL EVER EAT

Hey Y'all! Before you send me questions about what type of flour I used, the temp I set my oven at, and how long the biscuits took to cook in my oven, please check out the captions that I placed in the video itself. I've had a lot of questions regarding these things. Also, all of the ingredients and directions are listed in the video description as well as below for your information. Thank you so much for watching and supporting my channel! Best, Andrea

Ingredients you'll need:
• 2 - Cups Self Rising Flour (Any brand - I used White Lily)
• 1 1/2 - Cups Heavy Whipping Cream
• Shortening for your Biscuit Pan/Dish
• Wax Paper (Optional)
• Extra Flour for your Biscuit Cutting Surface

Instructions:
• Preheat oven to 450 degrees
• Add shortening to your baking pan - Making sure to cover bottom and sides (USE PLENTY) Set dish aside
• Sift your 2 cups of flour into your mixing bowl (DO NOT PACK YOUR FLOUR WHEN MEASURING)
• Add your heavy whipping cream
• Mix flour and whipping cream until flour is moistened (You can use a mixing spoon or your hands)
• Place wax paper on a table or counter
• Add some flour to wax paper so flour doesn't stick to wax paper
• Knead and fold your dough until you are ready to begin cutting out your biscuits (DO NOT OVER WORK YOUR DOUGH) (DOUGH WILL BE STICKY - THIS IS OKAY!)
• Roll or pat out your biscuit dough to your desired cutting thickness
• Use a cup or biscuit cutter to cut out your biscuits
• Place cut out biscuits in/on your baking pan so they are touching each other (This helps them to rise, instead of spreading out and becoming flat)
• Bake at 450 degrees until top is golden brown & cooked thoroughly (Approximately 15-20 minutes) OVENS VARY
• Serve immediately or until you're ready to eat

I’ve been making biscuits for years. My mama couldn’t make biscuits. She said she couldn’t do them the way I do them. So, she came up with her Own way of doing them. Her recipe is close to yours but she used buttermilk in hers and Southern Biscuit flour. Everyone, even my mama loved my biscuits. She said I inspired her to learn to make them. Now, I loved my mama’s biscuits better than my Own! Thanks for the memory.

Here's a good biscuit cutting tip I learned in the south: to make them real fluffy use an empty tin soup can instead of a cup. The end that's cut out is what u press down on the dough with to cut your round biscuit shape out. But punch a hole in the center of the other end of the can with a bottle opener. This will create a suction that puts a little air in each biscuit as you pull the can up.

The key to fluffy, tall, flakey biscuits is to not twist your cutter when cutting them. That seals the edges and they won't rise as much. Just cut straight down and lift the cutter and gently shake out the biscuit. Don't twist! You'll see a big difference. Don't forget to add a pinch of salt to your dough. You can also add herbs and/or cheese.

Thank you. As a bachelor in my mid 70s I needed this recipe for my white gravey that I remember my mother making. No more pop-can bisquits!!!!

They rise better if you don't twist the cup. Twisting it seals the edges, and that reduces the rising. These are the only biscuits I make. They are the closest to Cracker barrel biscuits you'll ever make.

I was taught to not twist the cup into the dough, a hard push lets them rise, while the twisting crimps it all around the biscuits yielding shorter/stubbier biscuits.

A trick to have biscuits that open up evenly...roll dough out a little thinner and lightly flour top. Fold dough over on itself, then cut biscuits. Give you easy to split open biscuits.

I had to smile when you said you had a small amount of dough left, my mother dud this every morning. The left over dough became my two "baby biscuits". I looked forward to my "baby" biscuits ! Thank you for the memory.

I used your recipe and they were delicious! Thank you for putting the recipe on here too. Made it so much easier for this 71 year old.

Thank you so much for your help. Im.a 53 yr old man single and lovebiscuits and gravy . I usually eat Bob Evans because I couldnt make biscuits and gravy . But thanks to you I will be doing it and maybe even putting together some on the go breakfast sandwiches .all because I watched you share your secret 2 ingredient recipe . And I will be looking forward to this channels uploads for more great content . Thanks again you re the Best

Why did i forget that my mom sifted. Ive been trying to make her buscuits for yrs and kept failing. Im trying this recipe. Thank u so much for the remembrance of sifting.

OMG!!!!!!! I can't believe I FINALLY made biscuits SUCCESSFULLY!!!! Thank you so much!!!!!❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

Not just for beginners! Seniors and those with medical conditions, this recipe is also the fewest steps making easier on both hands and energy needed! 😊 Thank you and I am so happy I found your site/video🤗

I love 💕 the fact (just found your channel)it isn’t long, simple, rather quick teaching, & no fancy crap needed.☺️

I was raised in southern West Virginia & hearing your voice is just a taste of home. Thanks for that.

Cooked apples, applesauce, or homemade apple butter were always my go-to topping for a biscuit.

OMG Girl! You got it going on. After several frustrating years trying to make a flaky, tender biscuit with some loft, this is the recipe and the only one that I will use in the future. The next time I make them I want to use a larger biscuit cutter, because the one I used is small. Thank you for making this so easy. You definitely reduced the intimidation factor. I ate one with butter with my beef stew and ate another one for dessert with butter and preserves. Yummy!

It is a really good recipe I’m 66 years old and I’ve been using this recipe for years you bought back memories ! Keep up the good work this will help the younger generation

Homemade biscuits taste way better than grocery store biscuits!😊

It took me 73 years to make an edible biscuit. This is perfect. Crunchy on the outside and tender fluffy on the inside. Big test…..it didn’t fall apart it when I cut it!!! These will be going in the freezer for quick breakfasts. Thank you. Thank you and God bless.