I love a good Easter ham. And, perhaps even more, I love good leftover Easter ham. On a biscuit. With cheese. Yum.
Now that our fridge is full of yummy leftovers, including ham (thanks Mom!), I knew it was the perfect time to try out this amazing 2-Ingredient Biscuit recipe that I found in the newspaper a few months ago.
I didn’t believe you could create a fluffy, delicious biscuit with only 2 ingredients…self-rising flour and whipping cream. But it’s true! Cue the angels singing!!!
Here’s the ridiculously simple recipe:
- 2 cups self-rising flour
- 1 cup whipping cream
- Preheat oven to 450°.
- Combine flour and cream in a mixing bowl until just blended. The dough will be stiff. I added a few more splashes of cream to loosen it up a bit.
- Transfer dough to a lightly floured surface and knead 5-10 times.
- Roll to 1/2″ thickness and cut with a 3″ biscuit cutter (or a floured glass like I did).
- Place biscuits close together on a lightly greased baking sheet.
- Bake for 10 minutes.
If you don’t have self-rising flour, you can substitute 1 cup all-purpose flour, 1-1/4 teaspoons baking powder, and 1/8 teaspoon salt for each cup of self-rising flour.
I was very skeptical when I saw there were only 2 ingredients. But it works and Oh. My. Word. Delish. They’re fluffy, tender and all kinds of yummy.
The only downside to this recipe is that the biscuits don’t keep well. You need to make ’em and eat ’em. No problem. They’re so easy that you can whip ’em up on a moment’s notice.
Here’s how I love my leftover Easter ham biscuits. A little butter on the bottom biscuit, ham, cheese (preferably swiss, but mild chedder or american will do in a pinch), mustard on the top biscuit.
They’re also yum with my strawberry freezer jam.
Looks like I’m not the only fan of leftover ham biscuits around here.
Biscuit recipe via Relish Magazine