This Recipe Is Taking The Internet By Storm—Don’t Miss It
When it comes to summertime staples in my family we always have three foods at any get together: s’mores, potato salad and biscuits. Don’t ask me why but for me and my extended family it just isn’t a summer party without a heaping helping of potato salad with the main course followed by gooey toasted marshmallows and biscuits slathered in butter and homemade jam.
Over the years favorite recipes for all have come and gone as tastes (and talents) have changed. My great grandma Sylvia was long pronounced the biscuit queen in our family—hers always baked up beautifully with a perfectly crisp exterior and fluffy interior. However, she made hers with straight lard, which is something those of us in the younger generations just can’t wrap our minds around.
So, being the current resident family baker, I took it upon myself to find a biscuit recipe that satisfied our family’s carby cravings without Gram Sylvia’s secret ingredient. As I one day explained my search to a friend over lunch she hastily pulled out her phone to show me this recipe—and I couldn’t believe what I was reading.
Two-ingredient biscuits? Be still my heart.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: You can substitute half sour cream or cream cheese with the heavy cream in the biscuit dough for a denser, moister biscuit.
Photo attribution and recipe courtesy of: The Splendid Table.
It doesn’t make sense to butter them, then turn them upside down. You’ll leave half the butter behind that way.