2-Ingredient Biscuits are the ultimate quick and easy comfort food. With just self-rising flour and heavy cream, I can whip up a batch of fluffy, golden biscuits in under 30 minutes. There’s no need for a long list of ingredients or complicated steps—this recipe is all about simplicity and delicious results.
Why You’ll Love This Recipe
I love how fast and effortless these biscuits are. Whether I need a last-minute side dish for dinner or a warm biscuit to enjoy with jam in the morning, this recipe never fails. They rise beautifully and come out tender on the inside with a lightly crisp top. No butter cutting or chilling required—just mix, shape, and bake.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Self-rising flour
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Heavy whipping cream
directions
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I preheat my oven to 450°F (232°C).
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I mix the self-rising flour and heavy cream in a bowl until just combined.
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I turn the dough out onto a floured surface and gently knead it a few times until it comes together.
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I pat the dough into a ¾-inch thick circle and cut out biscuits using a round cutter or a glass.
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I place the biscuits on a baking sheet close together for soft sides, or spaced apart for crisp edges.
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I bake for 10–12 minutes or until the tops are golden brown.
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I serve them warm, straight from the oven.
Servings and timing
This recipe makes about 8 biscuits and takes approximately 20 minutes from start to finish—10 minutes for prep and 10–12 minutes for baking.
Variations
When I want to change it up, I add shredded cheese, fresh herbs, or a sprinkle of garlic powder to the dough. Sometimes, I brush the tops with melted butter before or after baking for extra flavor. For a sweet twist, I stir in a tablespoon of sugar and a handful of dried fruit like cranberries or raisins.
storage/reheating
Once cooled, I store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I pop them in a 350°F oven for about 5 minutes or microwave for 10–15 seconds until warm.
FAQs
Can I use all-purpose flour instead of self-rising flour?
I can, but I need to add 1½ teaspoons of baking powder and ¼ teaspoon of salt per cup of all-purpose flour to replicate self-rising flour.
Can I use milk instead of cream?
I don’t recommend using plain milk because it won’t give the same richness or texture. Heavy cream is key for tender, fluffy biscuits in this recipe.
How do I keep the biscuits from being tough?
I make sure not to overmix or over-knead the dough. I stop mixing as soon as the dough comes together to keep the biscuits soft.
Can I freeze the dough?
Yes, I freeze the cut, unbaked biscuits on a tray, then transfer them to a freezer bag. I bake them straight from frozen, adding a couple of extra minutes to the baking time.
Why didn’t my biscuits rise?
This might happen if the self-rising flour is old or the dough was overworked. I always check the expiration date on my flour and handle the dough gently.
Conclusion
2-Ingredient Biscuits are a go-to for quick, satisfying baked goods without the fuss. I love how versatile and foolproof they are. Whether served with breakfast, alongside a hearty stew, or enjoyed on their own with a spread of butter, they always hit the spot.
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