you had me at three ingredients…

cozywalls

Knowing that I would have to extract myself for work this weekend, I had a holed up day yesterday that started with the easiest, tangiest biscuits on the planet. Last week my mom asked me, “have you ever used self-rising flour?” Me: Yes, in a supereasy baby food cupcake recipe. “Well, this biscuit recipe calls for just two ingredients: self-rising flour and sour cream.” Two ingredient (I suppose you can argue the case that self-rising flour is more than “one ingredient” but humor me) biscuits?! Say no more. I tried it out with an added lemon kick. They were so tender and tart and comforting with raspberry jam and hot tea. I have all sorts of plans for this biscuit base now.

Three Ingredient Lemon Biscuits
Enhanced from the recipe in Endangered Recipes
Makes 10 or so

Preheat oven to 425-degrees

(Using a fork) mix together 1 C self-rising flour

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About nantucket kitchens

2 chefs sharing in the journey from stove to table at 3 restaurants 30 miles out at sea
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