MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Two-Ingredient Cream Biscuits
Categories: Five, Breads, Dairy
     Yield: 15 biscuits

    10 oz Self-rising flour
     2 tb Sugar; if making sweet
          - shortcake-style biscuits
   1/4 c  Heavy cream; more to brush
          - on

 Adjust oven rack to center position and preheat oven to
 450°F/232°C. Place flour in a large bowl. If making
 sweet biscuits, whisk in sugar. Stirring with a wooden
 spoon, drizzle in cream. Stir until a lumpy dough is
 formed. Do not over mix.

 FOR DROP BISCUITS: Using a 1 oz cookie scoop, scoop
 balls of dough onto a parchment-lined baking sheet,
 spacing them 2" apart. Brush tops with cream and bake
 until golden brown, about 12 minutes. Let cool slightly
 and serve.

 Using an ice cream scoop to scoop biscuit dough onto a
 baking sheet.

 FOR FLAKY ROLLED BISCUITS: With a rolling pin, roll the
 dough into a 12" square. Using a bench scraper, fold the
 right third of the dough over the center, then fold the
 left third over so you end up with a 12x4" rectangle.
 Fold the top third down over the center, then fold he
 bottom third up so the whole thing is reduced to a 4"
 square. Press the square down and roll it out again into
 a 12" square. Repeat the folding process once more, then
 roll the dough again into a 12" square. Use a 3" to 4"
 biscuit cutter to cut out rounds and transfer to a
 parchment-lined baking sheet, spaced 2" apart. Press
 together scraps to form additional biscuits. Brush tops
 with cream and bake until golden brown, about 12
 minutes. Let cool slightly and serve.

 Recipe by Serious Eats, J. Kenji Lopez-Alt

 RECIPE FROM: https://www.seriouseats.com

 Uncle Dirty Dave's Kitchen

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