2 ingredient biscuits

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These are surprisingly good and simple. This recipe is from seriouseats.com. Check them out, it's a great site.

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• 10 ounces (about 2 cups) self-rising flour

• 2 tablespoons sugar (if making sweet shortcake-style biscuits)

• 10 ounces (about 1 1/4 cups) heavy cream, plus more for brushing

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If you don't have self raising flour you can make it.

1.5 tsp baking powder, 1 cup flour, 1 tsp salt. That's all it takes.

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Adjust oven rack to center position and preheat oven to 450°F. 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.

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For Drop Biscuits: Using a 1-ounce cookie scoop, scoop balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.

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For Flaky Rolled Biscuits: With a rolling pin, roll the dough into a 12-inch 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 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more, then roll the dough again into a 12-inch square. Use a 3- to 4-inch biscuit cutter to cut out rounds and transfer to a parchment-lined baking sheet, spaced 2 inches 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.

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SECOND ONE

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Cheddar Bay Biscuits

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 (thanks to Carolina for testing this one - its from Pinterest)

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• 2 cups all-purpose flour

• 1 tablespoon sugar

• 1 tablespoon baking powder

• 2 teaspoons garlic powder

• 1/2 teaspoon kosher salt

• 1/4 teaspoon cayenne pepper, optional

• 1 cup buttermilk

• 1/2 cup unsalted butter, melted

• 1 1/2 cups shredded sharp cheddar cheese

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FOR THE TOPPING

• 3 tablespoons unsalted butter, melted

• 1 tablespoon chopped fresh parsley leaves

• 3 cloves garlic confit

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1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

2. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.

3. In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.

4. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.

5. For the topping, whisk together butter, parsley and garlic confit in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.