Four Ingredient Breakfast Biscuits

Hey hey! Welcome to the garden! Today we’re throwing together some biscuits. When I first discovered these biscuits, they were marketed to me as two ingredient biscuits. A dream right! Well, you have to have the specific flour the recipe calls for which means buying an extra bag of something or risk running out when you’re really craving those quick morning biscuits. The original recipe called for Self-Rising Flour and heavy cream. Well, you can make self-rising flour if you don’t have it sooooo…. introducing the four ingredient biscuits. We have eaten these for years because they’re such an easy add-on or main star in a breakfast dish. They are amazing with sausage gravy and just as great with jam! I actually also gave these as part of our Christmas present baskets last year because they’re easy but hold up well and are delectable.

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As you may already know, if you have enjoyed the pancake recipe, we started out as a store-bought All-Purpose Flour family. We moved towards Organic All-Purpose Flour before we made the lifestyle choice to mill our own flour at home. We order our wheat berries in bulk so we have both Soft White Winter Wheat and Hard Red Spring Wheat berries on hand. I will always say there is absolutely nothing wrong with buying your flour at the store because you have to do what works for your lifestyle. If you do buy from the store, I like to encourage reading your labels and knowing your ingredients! Simple steps with bits of knowledge here and there will make big changes in your health.

Okay so I learned how to make self-rising flour from all-purpose flour and then converted that into the four ingredient biscuit! For every one cup of all-purpose flour, you add 1 1/2 tsp baking powder and 1/4 tsp salt. That’s it! It’s really that easy! So I do agree these could be two ingredient biscuits but you have to have that specific ingredient on hand which just may not be a reality and that’s okay!

Now that we have that all laid out…. let’s make the biscuits! Time to gather our tools! We make almost every meal at home so I try to consolidate and use my tools multiple times if I can. For tools/equipment you’ll need: stand mixer (27% off right now!), dough hook attachment, sifter or whisk, pastry or basting brush, large ice cream scooper, 1 cup measure, butter knife, 1 tsp measuring spoon, 1/4 tsp measuring spoon (I found this set that has more than you could ever ask for!), 2+ cup measuring glass, sheet pan and parchment paper. (Note: I do not like my current parchment paper so I used foil and spray for my most recent baking of these.)

Ingredients: flour, baking powder, salt and heavy cream. I have successfully used this with buttermilk as well, which I actually don’t keep on hand and always make at the beginning of a recipe prep. For every one cup of milk you use 1 tbsp of vinegar, swirl it in and let it sit for a few minutes.

Preheat your oven to 400F. Place your parchment paper on your pan. (**Tip: if you crinkle your parchment paper into a ball and then flatten it back out, it will mold to your pan better) Place your sifter over the edge of the bowl of your stand mixer. Now is when we will work sifting together the dry ingredients. I add 1 cup of flour at a time because I don’t have a large sifter. I do the scoop and level method. I do a heaping scoop of flour and then level it off with the back side of my butter knife (which is why I included that in your tool list.). If you have a big enough sifter it would be fine to do multiple cups or all. So for every 1 cup of flour, you add 1 1/2 tsp baking powder and 1/4 tsp salt. You will have a total of 3 cups of flour, 4 1/2 tsp baking powder and 3/4 tsp salt. Sift those three ingredients together and you have your dry ingredients. We have also made these with 2 cups white whole wheat and 1 cup red whole wheat with the same amount of heavy cream! And as always, you can bake these with All-Purpose Flour. You use the full 1 1/2 cup heavy cream and may need to add a splash or so of milk.

Pour 1 1/2 cups heavy cream into your glass measuring cup. Using your dough hook attachment, turn your mixer on low and slowly add just shy of 1 1/2 cups heavy cream (you may add all of this but you can’t take it back so I always add less and finish it out if needed). Once the heavy cream is in, turn your mixer to four and let it work. It should come together and pick off the sides within a few minutes. The mixer being on is the most exciting part in our house as we get lots of vocal encouragement from the dogs (see howling photo). Once the dough is together, you’re ready to put it on the tray. I use a large ice cream scooper because that’s the easiest for me, but whatever works for you is good!

Depending on how much dough is eaten you should get 10-12 biscuits. Give them about 1.5 inches of room as they will rise. Brush the remainder of the heavy cream onto the tops of the biscuits using your pastry brush and they’re ready for the oven. Bake on 400F for 10-12 minutes. I always check at 10 minutes but they may need a few more. This depends on your oven so play with what works for you! They are ready when they are slightly golden and ‘crack’ open.

Let us know how this works for you and if you have any questions! How are you going to have yours? Sausage gravy, jelly, honey, butter… yummm to all! Thanks for tuning in to Baking With Us today! The most important thing about cooking and baking is that you do what you can with what you have access to (that is ingredients, equipment and time). We made the decision to mill at home for the health of our family. Your home milled flours are going to have higher protein content and be more nourishing because they contain the germ and the bran. I am not a girl who would pick up a whole wheat loaf at the store because I just don’t love the taste. Our home milled flour is an entire other ballgame. The flavor is amazing and the nourishment is even better. My little girl absolutely loves everything we can and even eats the flour as it’s coming out of the mill. I will encourage home milling if you can because that is the freshest source of flour you can get, but again, there is nothing wrong with store bought if that is what works for your family. Just enjoy it and have fun while you’re baking! Can’t wait for you to have breakfast!

What would you like to see us bake next? Let us know in the comments!

May His favor be upon you, may His face shine upon you!

Xoxo,

Beth