I invited these cuties to come home from church with me to help me make 2 Ingredient Biscuits for my Back to School segment on my local television morning show appearances this month.
I showed Briley and Annsley that they could learn about math and science while cooking in the kitchen and that food tastes better when you make it yourself!
The girls are getting down to see the whipping cream at eye level to make sure the measurement is accurate.
Even before I homeschooled my kids in high school, I taught them math and science in the kitchen and how to cook when they were very young. One of the first things I had them do was sit on the counter with me while I baked biscuits. I would give them their own bowl of flour and a spoon. They would get it all over themselves pushing the flour up and over the edge of the bowl, raising up a spoonful of flour and watching it plummet to the bottom and create flour clouds, and scoop it up with a measuring cup and try to turn it over on the counter and keep it’s shape.
You can tell they were having fun feeling the texture of the biscuit dough. One of the secrets to tender, flaky biscuits is to not overwork the dough and to gently push the shaggy dough together, then press it down and fold it over a couple of times. Kneading dough is for yeast breads, not biscuits.
Just getting them in the kitchen and becoming familiar with measuring cups, spoons, spatulas, and rulers allows them to get more comfortable in the kitchen. As they get a little older like my helpers, here, you can introduce math and science. I understood fractions so much better in school because I used them in at home by measuring with measuring cups and a ruler. I knew that two 1/4 cupfuls of flour would equal 1/2 cup of flour.
Annsley gets down eye level to see if the biscuit dough is tall enough to hit the mark between 1/2 inch and 1 inch. She knows that between those measurements is 3/4 inch. She doesn’t have to know how to add or subtract fractions to just get familiar with how fractions can be applied in her everyday life.
Everyone knows you aren’t really baking unless you have a little flour on your face!
A good, seasoned cast iron skillet needs very little butter or oil on the bottom to bake biscuits. If you are using an 8-inch round cake pan or square baking pan you can coat it with cooking spray but avoid using cooking spray on cast iron.
The biscuits are placed in the skillet, close together, so they push against each other for support as they rise in the oven. I demonstrated to them how that works when I had a little trouble getting up off the floor (Get’s harder all the time!). I had both of them get on either side of me and “push” me up with their bodies. I told them this is how the biscuits help each other rise up in the skillet. If you don’t place them close together, they won’t have anything to help push them up so they won’t rise up quite as high. So, we got in a little physics lesson as a bonus. I think they will remember that illustration…. I know I will. It took a couple of attempts to “push” me up off the floor. #makingmemories #makingbiscuits
I guarantee you that these girls thought the biscuits they made themselves will rival any biscuit they have ever had at a restaurant. Of course, we slathered our biscuits with the Homemade Butter we made together and about 1/3 cup of Strawberry Freezer Jam.
Not only did these sweet sisters learn how to make biscuits with just 2 ingredients, they learned a little math and we all had a fantastic, memorable Sunday afternoon and our bellies were full of biscuits and butter. I was sad when their mom had to pick them up to go to softball practice.
If you would like to make 2 Ingredient Biscuits with your kids or for your family, the recipe is below. Click here if you want to watch them make Homemade Butter.
Watch my WBRC’s Good Day Alabama tv segment on making biscuits and butter by clicking the picture below.
2 Ingredient Biscuits
- 2 cups self-rising flour
- 1 1/4 cups whipping cream or heavy whipping cream
- Melted butter to brush tops optional
- Preheat oven to 450° Stir together flour and whipping cream in a medium size bowl just until almost all flour is moistened with whipping cream and dump it out onto a lightly floured counter.
- Gently press pieces of dough together to form a loose ball. Sprinkle with a tiny bit of flour and using fingertips press dough halfway flat. It will not be a pretty shape at this point. Take one side and bring it up and over to the edge of the other side and gently press halfway down. Turn the dough a quarter of a turn and repeat procedure twice. You are incorporating air into the layers you are pressing down which gives you the flakiness you want.
- Your shape should be a short rectangle at this point. Press the top down until it is 3/4- inch tall. Using a 2 1/2-inch circle cookie cutter, cut out 4 biscuits and place in an 8-inch cake pan or cast iron skillet. Press together and pat down again and cut 2 more; place in the pan. Be sure they are slightly touching each other. They help each other in the oven to rise to their tallest potential if they are touching! For buttery tops, brush 1 to 2 tablespoons melted butter over the tops. This is not necessary, but added yum factor. Bake for 15 minutes or until tops are golden brown.
- For buttery tops, brush 1 to 2 tablespoons melted butter over the tops. This is not necessary, but added yum factor. Bake for 15 to 17 minutes or until tops are golden brown.