The Southern Glamper: Butter My Biscuit - 2 Ingredient Biscuits for Home or the Campground

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Butter My Biscuit - 2 Ingredient Biscuits for Home or the Campground

Monday, November 12, 2018

2 ingredients can make the perfect biscuit every time.

I failed at making biscuits for years.  It was not until I was nearly 40 and listening to an episode of Splendid Table did I discover a fail-proof method for making homemade biscuits.  These are two ingredient biscuits.  Yes.  You read right.  This simple method makes it perfect for campground cooking.  These biscuits are light and tender.  They are reminiscent of what your grandmother used to make, and you can make them too!

Nathalie Dupree is an award-winning chef and author.  Her method for biscuits is flawless.  Biscuits need flour, leavening, milk, and fat.  The two ingredients that cover all of these bases are self-rising flour and heavy cream.  Don't start over thinking this.  Just trust Nathalie Dupree (and me).  It works every time.

Not any self-rising flour will do.  This detail is key!  It needs to be a southern wheat because of the amount of gluten in the flour.  Martha White flour is a traditional southern wheat flour that will work perfectly in this recipe.  Mrs. Dupree explains the facts of flour in her Splendid Table interview.

Next, you need heavy cream.  I just buy the regular store brand.  And that is it.

Biscuits are that warm sort of comfort food that reminds me of my grandmother's kitchen with the smell of bacon and eggs.  She would always serve breakfast with plenty of sorghum syrup, jelly, cheese, and coffee.  It's a campground breakfast dream.  The only thing missing is my grandmother wiping her hands on a green, gingham apron she wore tied around her waist.

I was able to do all of this in a small cooking area that I typically use outside.  So, you can do this too!

Two ingredient biscuits are made from a ratio that is easy to remember.  2 cups of self-rising flour and 1 cup of heavy cream.  Its a two to one ratio if you are making a large batch.

Do not over mix.  Once your ingredients come together, you will want to place the dough onto a floured surface to "knead" gently.  I use wax paper on my work surface that has been sprinkled with flour.

You are going to have a wet dough that looks much like this.  No worries here!

Pat your dough out gently.  Next, fold the dough in half once.  Pat out gently again and then fold in half a second time.  This is basically to just finish combining it all together.  Go easy on the flour you mix in during this process.  You only want to use enough flour to keep everything from sticking.

Now you can pat out the dough to about 1-inch thickness.  Use a biscuit cutter to cut your biscuits to the size you want.  Or, you can cut your biscuits into squares.  As I cut my biscuits, I place them into a pan for baking.  I line my baking pan with parchment paper for easy cleanup.

I use Nordic Ware Compact bakeware to fit into my tiny Coleman Camp Oven.

Once your biscuits are in the pan, take 1/4 cup heavy cream and brush the tops of your biscuits.

I actually spoon heavy cream onto the tops before baking.


At home, I bake in an iron skillet.  At the campground, this can be done in my Dutch Oven or in my Coleman Camp Oven that requires compact baking pans.  I have really come to love my Coleman Camp Oven.  It fits right over my propane stove and heats up over the lit eye.

The Coleman Camp Oven fits onto my camping stove and has a temperature gauge built in.

Once all of your biscuits are in the pan, bake at 450 until golden brown.  At home, these bake in a standard oven for about 14 minutes.  At the campground, this time can vary.  But use this as your baseline and work from there.

These look rather light here, but they are golden brown on the bottom and perfectly done!

While your biscuits are baking, sit back and enjoy that first cup of coffee around a campfire in your favorite camping chair.  I can almost smell my grandmother's kitchen while I relax for that few minutes before breakfast is ready!

Biscuits are a treat no matter where you are - home or the campground.  My whole family loves this recipe.  If you always make canned biscuits or a more complex homemade version, give this recipe a try.  It will change the way you make biscuits or make a first-time biscuit chef out of you!

Until next time...

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Nathalie Dupree's Two Ingredient Biscuits2 Ingredient Biscuits

Author:
Preparation Time:
Cooking time:
Servings: 10 - 12
Calories per serving: 154




Ingredients:
  • 2 1/4 cups of Southern, Self Rising Flour such as Martha White
  • 1 1/4 cup heavy cream
  • parchment paper for lining your pans
  • wax paper for the counter or working surface
Instructions:

  1. Place 2 cups of self-rising flour in a mixing bowl and sift with a whisk or fork.
  2. Make a well in the center of your flour.
  3. Pour 1 cup of heavy cream into the well of the flour and gently mix until combined.
  4. Sprinkle your working surface with some of the reserved flour. Gently pat together and fold in half. Pat out again to about 1 inch and fold in half a second time. Pat out to about 3/4 inch to 1-inch thickness.
  5. Use a biscuit cutter to cut your biscuits into rounds.
  6. Arrange in a baking pan.
  7. Place into a preheated oven at 450 degrees.
  8. Bake for 10 to 14 minutes.
  9. If you are cooking at the campground, adjust as needed. You can prepare this in your Dutch Oven. Use a Dutch Oven app to help you determine the number of briquettes for your cooking vessel. For our 12 inch Dutch Oven, it would take 15 briquettes on top and 13 underneath to achieve 450-degree baking heat.









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