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Tenpoundbass says

I saw an old lady from Mississippi on YouTube make biscuits with only two ingredients. Equal parts Self rising flour, and heavy whipping creme.

so either buy heavy whipping cream or use cold shortening and a pastry cutter.

Tenpoundbass says

Then use a biscuit cutter, no cup rim as the pressure in the cup will squeeze all of the air out of the dough if you do, then they wont rise properly.

use a biscuit cutter but straight down and straight up....NO TWISTING or they wont rise as well. Then make a sausage and egg biscuit for breakfast.

This is about food? How disappointing. I was sure it was either about horse racing or sex.

When rioting next in Asheville, stop in at one of the Biscuit Head locations before buring it down.

http://www.biscuitheads.com/

komputodo says

so either buy heavy whipping cream or use cold shortening and a pastry cutter.

The pantry cutter didn't work, never got a good biscuit down here.

The only biscuits you find in South Florida are either canned, or frozen already baked biscuits. No restaurant actually makes biscuits, because they just don't turn out right.

Al_Sharpton_for_President says

When rioting next in Asheville, stop in at one of the Biscuit Head locations before buring it down.

They lost me with Sharicha, Southerners in that region only use Texas Pete, Louisiana, or Tabasco hot sauce.

komputodo says

use a biscuit cutter but straight down and straight up....NO TWISTING or they wont rise as well. Then make a sausage and egg biscuit for breakfast.

I mentioned this in my OP.
I made country fried steak biscuit, sunny side up eggs, and cheese grits(Polenta, I never buy what the store calls "Grits")

My super tender super good Country Fried Steak.

Tough cheap meat will work for this. Get those thin sliced steaks they use for Milanesa, chuck or round or what ever it is. No cubed steak. And I'm not saying you can't use NY Strip or Ribeye, I'm just saying save it for the grill, you don't need a good cut of beef for this and it's tender.

Put meat in a bowl, give it a sprinkle of salt, dash of black pepper, a quick dusting of white pepper, not to much, one egg white, and a teaspoon of soysauce. Mix every well massaging the egg mixture into the meat for a minute.
Let sit in a bowl for about 20 minutes. Take meat out of marinate, roll in some corn starch, let the lose corn starch fall off. Place in a pan with about 3/8 inch of oil in the pan. Fry and brown one side for about 2 to 3 minutes or until golden brown and the right crispy texture is achieved, then and do the other side.
This is an Asian method, but it is hands down the best way to handle beef that you plan on breading and frying. Better than Southern Steak, that is soaked in Butter milk and dredged in flour. Much better, and the oil is still usable when you're done. I've learned flour isn't always the best breading for frying. Aside from Fried Chicken, I mostly use corn starch or even better Potato Starch. I'll give you guys a good rant on the glorious uses of Potato Starch the best kept culinary secret.

But by rolling fresh cut potato fries in potato starch, then frying. You can skip the need to cook French fries twice. They come out super crispy on the first fry and don't go soggy.

Altitude definitely makes a big difference. My mom's complained for years about how she has to change all her recipes. They live in Denver.

Seems like Western Europe fares better than Eastern Europe in this graph.

What do you mean by equal parts flour and cream? 1 cup flour 1 cup cream?

Most search engines are your friend, but Google isn't:

https://search.brave.com/search?q=biscuits+cream+flour

https://www.plainchicken.com/2-ingredient-cream-biscuits/
https://www.thecountrycook.net/cream-biscuits-only-2-ingredients/

You can go through the rest of them.

Maybe I'll try it, one day.

I have a good recipe for Almond milk, if you want it. It's more like horchata than milk and horchata is a type of nut milk. I've even made it with peanuts. It's a little weird, and really, raw peanuts aren't good for you. They have a weak toxin until they are cooked, and they aren't really nuts.

Tenpoundbass says

I'll give you guys a good rant on the glorious uses of Potato Starch the best kept culinary secret.

please do

pudil says

What do you mean by equal parts flour and cream? 1 cup flour 1 cup cream?

A little less cream than flour, but yes. Depending on how humid it is and the moisture content of your flour, you may need 3/4 cream to 1 cup flour, if your flour is dry you may need more cream.

I can see turning this into a shortbread cookie or Pecan Sandies recipe.