A great recipe for a Saturday brunch!
After my “success” at the Soufflés last week (they had completely deflated by the time my husband and I came to eat them, not so appealing, but you could tell there was a good flavour at least), I thought I would try another 2 ingredient recipe.
These were advertised as ‘biscuits’ in the recipe that I found, but they really seem more like bun’s to me and since they have no sugar, I am calling them all purpose buns as you can make them sweet or savoury. As you can see in the photo I had jam with one for breakfast, very nice, and then made another at lunch into a chicken and salad roll, again, very nice.
I must confess though, I don’t think my examples turned out quite right anyway. I am sure they are meant to be taller and harder, so I am still going to experiment with this one. I mean, when you are told to have equal amounts of the ingredients and one’s a flour and one’s a ‘liquid’ how can you have the same amount? Weight? I had no idea, so it was by eye and as stated, I don’t think my eye was level.
Any-who, they still turned out edible and quite nice really, so here is the recipe, see what you can do.
All Purpose Buns
Makes: As many as you want.
”Equal” amounts of:
Self raising flour.
- Preheat your oven to 175 degrees celsius.
- Mix the sour cream and self raising flour together, the mixture should be fairly stiff.
- Drop spoonfuls onto a baking sheet that is lined with greaseproof paper and place into the oven.
- Cook the buns for about 15 minutes or until they are golden brown on top.
These are good for anything you want to throw at them: to have with soup or a stew, as a scone with jam and cream, dipped in chocolate – whatever takes your fancy.