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Impossible - 3 Ingredient - Biscuits

5 from 1 vote
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Bread and Biscuits
Servings 12 biscuits

Equipment

  • 1 9 " round cake pan

Ingredients
  

  • 8 1/2 tablespoons Olivelle sweet cream butter infused olive oil
  • 2 1/4 cups self-rising flour (plus a little more if needed for handling the dough)
  • 1 1/3 cups + 2 tablespoons heavy cream
  • very thinly sliced Smithfield Ham
  • Butter

Instructions
 

  • Place rack in the middle of the oven. Preheat the oven to 450 degrees Fahrenheit.
  • Brush a 9-inch round cake pan with 2 tablespoons of Olivelle sweet cream butter infused olive oil. Set aside.
  • Place the flour in a large bowl and pour in 1 cup of the cream and 2 tablespoons of the sweet cream butter infused olive oil. Stir with a fork until the ingredients come together, and add the remaining 1/3 cup + 2 tablespoons cream as needed so the dough comes together into a ball.
  • Turn the dough out onto a lightly floured surface. With floured hands, pat the dough into a rough rectangle and fold in half again. Pat it to 3/4 inch thickness and cut our 12 (2 inch) rounds with a biscuit cutter. If necessary, patch together the scraps, roll again and cut out the last biscuits. Place them side by side in the prepared cake pan.
  • Brush biscuits with 2 1/2 tablespoons Olivelle sweet cream butter infused olive oil.
  • Bake until golden brown, about 14 minutes. Remove from oven and brush with 2 1/2 tablespoons Olivelle sweet cream butter infused olive oil.
  • Allow biscuits to cool just enough so you can handle them. Cut biscuits in two and spread one side with butter. Fill biscuits with Smithfield ham.