If you’re looking for the simplest way to make fresh, flaky biscuits, this 2-ingredient biscuit recipe is your answer. With just self-rising flour and heavy cream, you can whip up bakery-quality biscuits in no time. These buttery biscuits are perfect as a side dish, breakfast treat, or even the base for a delicious biscuit sandwich.
Table of Contents
Why I Love This Recipe
This recipe came from my grandma’s collection, scribbled in the margins of her old cookbook. She loved finding ways to make everyday meals feel special, even when time was tight. These biscuits were her go-to for weeknight dinners, and now they’ve become mine. They’re soft, flaky, and ridiculously easy to make—perfect for when I want homemade goodness without a fuss.
Ingredients
- 1 cup self-rising flour, plus more for kneading
- ¾ cup heavy whipping cream
How to Make 2 Ingredient Biscuits
Step 1: Mix the Dough
Preheat your oven to 500°F (260°C) and line a baking sheet with parchment paper. Combine the self-rising flour and heavy cream in a large mixing bowl, stirring until a sticky dough forms.
Step 2: Knead and Roll
Lightly flour your work surface and turn out the dough. Knead it gently just until it comes together—don’t overwork it. Roll the dough into a 7-inch circle about ½ inch thick. Sprinkle the top with flour, fold the dough in half, and roll it out again to create flaky layers.
Step 3: Cut and Bake
Use a biscuit cutter to cut out biscuits and arrange them on the prepared baking sheet. Place them close together for softer sides or space them apart for crispier edges. Bake for 10-12 minutes, or until golden brown on top.
Step 4: Serve Warm
Remove the biscuits from the oven and let them cool slightly before serving. These are best enjoyed warm with butter, honey, or your favorite spread.
My Expert Tips
- Keep the Cream Cold: Cold heavy cream helps the dough rise and creates the best texture.
- Gentle Kneading Is Key: Over-kneading can lead to tough biscuits, so handle the dough as little as possible.
- Flour Your Cutter: Dust your biscuit cutter with flour between cuts to prevent sticking.
- Layer for Flakiness: Folding and rolling the dough creates beautiful, flaky layers.
- Reheat Leftovers: Warm leftover biscuits in the oven at 350°F for a few minutes to restore their texture.
FAQ's About This 2 Ingredient Biscuit Recipe
Can I use all-purpose flour instead of self-rising flour?
Yes, you can make your own self-rising flour by mixing 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt.
What’s the best way to store leftover biscuits?
Store them in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Can I add extra ingredients to the dough?
Definitely! Try mixing in shredded cheese, chopped herbs, or even a bit of sugar for sweet biscuits.
My Final Thoughts
This 2-ingredient biscuit recipe is a lifesaver when I’m short on time but still want something homemade. It’s a family favorite for good reason—fluffy, buttery, and so versatile. Whether it’s for breakfast, dinner, or a quick snack, these biscuits never disappoint.
More Easy Recipes to Try Next
- 3 Ingredient cheesecake
- 3 Ingredient banana brownies
- 3 Ingredient honey butter croissants
- 3 Ingredient sugar cookies
- 2 Ingredient peanut butter fudge
The Best Light and Fluffy 2 Ingredient Biscuits Recipe
If you’re looking for the simplest way to make fresh, flaky biscuits, this 2-ingredient biscuit recipe is your answer. With just self-rising flour and heavy cream, you can whip up bakery-quality biscuits in no time. These buttery biscuits are perfect as a side dish, breakfast treat, or even the base for a delicious biscuit sandwich.
Ingredients
- 1 cup self-rising flour, plus more for kneading
- ¾ cup heavy whipping cream
Instructions
Step 1: Mix the Dough
Preheat your oven to 500°F (260°C) and line a baking sheet with parchment paper. Combine the self-rising flour and heavy cream in a large mixing bowl, stirring until a sticky dough forms.
Step 2: Knead and Roll
Lightly flour your work surface and turn out the dough. Knead it gently just until it comes together—don’t overwork it. Roll the dough into a 7-inch circle about ½ inch thick. Sprinkle the top with flour, fold the dough in half, and roll it out again to create flaky layers.
Step 3: Cut and Bake
Use a biscuit cutter to cut out biscuits and arrange them on the prepared baking sheet. Place them close together for softer sides or space them apart for crispier edges. Bake for 10-12 minutes, or until golden brown on top.
Step 4: Serve Warm
Remove the biscuits from the oven and let them cool slightly before serving. These are best enjoyed warm with butter, honey, or your favorite spread.
Nutrition Information:
Yield:
4Serving Size:
1 BiscuitAmount Per Serving: Calories: 262Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 50mgSodium: 385mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 4g
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