Toaster Oven Biscuits For Two, a simple 3-ingredient recipe for light and fluffy toaster oven baked biscuits.
A few months back I was listening to Real Simple’s “Things Cooks Know” podcast when Sarah Karnasiewicz (the cook) dropped a crazy easy biscuit recipe. How easy you ask? 3 simple ingredients easy!
Immediately, I knew you guys would enjoy a tiny 3-ingredient biscuit recipe for your toaster ovens. But the original recipe calls for all-purpose flour and heavy cream. Both of which I didn’t have on hand.
We rarely have heavy cream in our fridge (like most people I assume). Though there is always a cold bottle of half & half for coffee…always 🙂 I figured there was no harm in trying to substitute it for the cream.
Next looking over the flours in our freezer (the best place to store your whole grain flours) – I was worried spelt or whole wheat flour might be too heavy. So I settled on whole wheat pastry flour instead.
Now all that was left to do was turn a six serving recipe into a small batch of Toaster Oven Biscuits for Two.
Toaster Oven Biscuits for Two (Step By Step):
Preheat your toaster oven to 425ºF, find an ungreased cookie sheet and gather your ingredients. In a small bowl (my cereal bowl will be playing this part) stir together the flour and baking powder.
Create a well in the center of the flour mixture and pour the half & half into the well.
Stir the ingredients together until a light dough forms. Like with these Strawberry Chocolate Chip Banana Bread Bars try not to over mix. The dough comes together very quickly and over mixing will kill its light airiness and effect the biscuits final texture.
Divide dough into two even pieces. Place one piece on a lightly floured cutting board, sprinkle with a tiny bit of flour. Gently roll the dough into a ball and lightly pat into a small 2.5-inch circle.
Place circle onto an ungreased cookie sheet. Repeat with remaining dough piece. Keep circles separated if you want their entire exteriors crispy or place them touching side by side for a softer edge.
Bake at 425ºF for 9 to 12 minutes until biscuits are nicely golden brown on top.
Serve the biscuits warm with a pat of butter, Balsamic Roasted Cranberries or your favorite biscuit toppings.
- 1/2 cup whole wheat pastry flour, (plus more for kneading)
- 3/4 teaspoon baking powder
- 1/4 cup half & half, (add more as needed)
- Preheat toaster oven to 425 F and grab an ungreased cookie sheet.
- In a small bowl, stir together flour and baking powder. Create a well in the center of flour mixture. Pour half & half into the well and stir ingredients together until a light dough forms (try not to over mix, the dough comes together very quickly and over mixing will kill the dough's light airiness and affect the biscuits final texture).
- Divide dough into two even pieces. Place one piece on a lightly floured cutting board, sprinkle with a tiny bit of flour. Gently roll dough into a ball and lightly pat into a small 2.5-inch circle. Place circle onto the ungreased cookie sheet. Repeat with remaining dough piece. Keep circles separated if you want their entire exteriors crispy or place them touching side by side for a softer edge. Bake at 425 F for 9 to 12 minutes until biscuits are lightly golden brown on top and bottom.
- Serve biscuits warm with toppings of your choice.
Dough can be made into 4 mini biscuits or one large biscuit perfect for a big egg sandwich.
Start checking for doneness a few minutes earlier for smaller biscuits and a few minutes later for a larger single biscuit.
Nutritional Information is an estimate for 1 Plain Biscuit.
Recipe inspired by and adapted from this this recipe.
Nutrition Information:Yield: 2 Serving Size: 1 Biscuit
Amount Per Serving:Calories: 140 Total Fat: 4.1g Saturated Fat: 2.3g Cholesterol: 11.2mg Sodium: 285.6mg Carbohydrates: 24.3g Fiber: 3.9g Sugar: 1.6g Protein: 3.8g
Recipe inspired by and adapted from this 3-Ingredient Biscuit Recipe.