Two ingredients. That’s it. Does that even count as a recipe? I don’t know, but these biscuits kind of broke my brain. Biscuits are pretty much my favorite food, so when I came across this super unique recipe, I knew I had to try it.

Obviously, it’s easy, you just mix together self-rising flour and heavy cream. Of you don’t already have self rising flour on hand, I made a post showing how easy it is to whip some up. But were they good? Yeah! They really were! Absolutely delicious. I kind of wanted to hate them, like it can’t be that easy, right? But it was! And they are lovely! I couldn’t believe it. 

They are dainty and light, crunchy on the outside and soft on the inside, everything a great biscuit should be. Definitely not traditional, and I think they would be totally overwhelmed by gravy, but they are perfect for more delicate occasions like tea, or a baby or bridal shower topped with butter and your favorite jam.

So, thank you so much Pam, for sharing your very special recipe in the vintage Norris Choir community cookbook, and I hope it encourages you to cook more old recipes.