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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