2-Ingredient Biscuits (Cat Head Biscuits)

Ingredients:

2 cups Self-Rising Flour: It’s important to use Self-Rising Flour, as it already contains baking powder and salt. This gives the biscuits their lift without needing to add extra leavening agents.

2 cups Heavy Whipping Cream: This is the key ingredient that provides the moisture and richness needed for a tender biscuit. The fat in the cream helps the biscuits stay soft and flaky on the inside while forming a golden crust on the outside.

Instructions:

Preheat Your Oven:

Preheat your oven to 425°F (220°C). This high temperature is essential to getting a nice rise and golden brown finish on your biscuits.

Mix the Ingredients:

In a large mixing bowl, combine the 2 cups of Self-Rising Flour and 2 cups of Heavy Whipping Cream.

Stir the mixture gently with a wooden spoon or spatula until it begins to come together as a sticky dough. Don’t overwork the dough, or the biscuits may become tough.
The dough should be slightly sticky, but it should hold together. If it’s too wet, you can add a little extra flour, but be cautious not to add too much as it will affect the texture.

Shape the Biscuits:

No need to roll out the dough! Simply pinch off chunks of dough (roughly the size of a golf ball or larger for « cat head » biscuits) and gently roll them into a ball using your hands. The key to the « cat head » look is keeping the biscuits large and round for a fluffy, soft center.
Alternatively, if you prefer a more traditional look, you can use a biscuit cutter to cut out rounds of dough.

Prepare the Baking Sheet:

Line a baking sheet with parchment paper or lightly grease it to prevent the biscuits from sticking.
Place the biscuits close together on the baking sheet, but not touching. The biscuits will rise and expand as they bake, and having them close together helps them rise upwards rather than outwards, keeping them soft and fluffy.

Bake the Biscuits:

Place the baking sheet in the oven and bake at 425°F (220°C) for about 16 minutes. Check around 12-14 minutes to see if the tops have turned a golden brown.
If you want a really golden crust, you can brush the tops with a little melted butter during the last 2-3 minutes of baking.

Serve:

Let the biscuits cool for about 5 minutes before serving. These biscuits are best served warm, but they’re also delicious at room temperature.
Enjoy them plain, or with butter, jam, apple butter, honey, or your favorite savory toppings like sausage gravy or cheese.

Tips for Success:

Don’t Overwork the Dough: Overmixing or overhandling the dough can lead to tough biscuits. Mix just until the dough comes together, and handle gently.

Chill the Cream: If you want extra fluffy biscuits, you can chill the heavy whipping cream before mixing. Cold ingredients help create a flakier texture.
Avoid Rinsing: After boiling the pasta, don’t rinse it. The starch on the pasta helps the sauce adhere better when you mix it together.
Baking Sheet Placement: If you want extra crispy edges, place the biscuits on the outer edges of the baking sheet. If you want them softer on the sides, space them closer together in the center of the sheet.

Variations and Add-ins:

Cheddar Biscuits: Add 1 cup of shredded cheddar cheese to the dough for a cheesy, savory twist.
Garlic Herb Biscuits: Add 1-2 teaspoons garlic powder and 1 teaspoon dried herbs (such as rosemary, thyme, or parsley) to the dough for an extra burst of flavor.
Buttermilk Biscuits: If you prefer a more tangy flavor, you can substitute the heavy whipping cream with buttermilk for a slightly different texture and flavor.

Sweet Biscuits: For a sweeter version, add 2 tablespoons sugar to the dough and serve with jam, honey, or fruit.
Bacon Biscuits: Chop up crispy cooked bacon and fold it into the dough for a smoky, savory addition.

Serving Suggestions:

For Breakfast: Serve with scrambled eggs, sausage, and bacon for a classic breakfast spread. You can also serve them with gravy for a hearty Southern-style breakfast.

With Dinner: Pair these biscuits with your favorite soups or stews. They’re perfect for soaking up rich broths and gravies.
As a Snack: You can enjoy them as a snack with butter, honey, or jam for a quick and satisfying treat.

Why This Recipe Works So Well:

This 2-ingredient biscuit recipe is a crowd-pleaser because it’s quick, easy, and delivers soft, flaky, and flavorful biscuits with minimal effort. The self-rising flour already includes leavening agents, so there’s no need to worry about adding baking powder or soda. The heavy cream provides the richness and moisture needed to create a biscuit that’s tender on the inside and golden on the outside.

Final Thoughts:

Whether you’re a first-timer or a seasoned baker, these 2-ingredient biscuits are a game-changer. They’re so simple, yet they taste amazing with almost any meal. Enjoy experimenting with your own variations and find your perfect way to serve them!