2-Ingredient Biscuits
I first made these two-ingredient biscuits on a rushed Saturday morning and was surprised at how something so simple could taste so comforting. This recipe uses only self-rising flour and heavy cream to make flaky, tender biscuits in under 30 minutes — perfect when you want fresh bread without fuss. If you like fluffy quick breads, these are a fantastic shortcut that still feel homemade; for a similar quick-bake idea, I sometimes compare technique with lighter recipes like angel biscuits when thinking about folding and layering.
Why you’ll love this dish
Quick, forgiving, and wallet-friendly — that’s what makes these biscuits a keeper. With only two ingredients, you save time on shopping and preparation, and you still get a biscuit with a golden crust and tender interior. They’re especially useful for:
- Busy weeknight dinners when you need bread fast.
- Last-minute brunches or holiday sides when ovens are crowded.
- Kid-friendly baking projects, since the dough is simple to handle.
"I couldn’t believe biscuits this fast tasted this good — buttery outside, soft inside. My family asked for seconds." — a regular in my kitchen
These biscuits are also a great canvas: add cheese, herbs, or spices and they transform into something special. If you want a heartier variation for sandwiches, check recipes like these baked French dip biscuits for inspiration on filling and serving.
How this recipe comes together
This method is straightforward: combine self-rising flour and heavy cream until a shaggy dough forms, gently knead just enough to bring it together, roll or pat to 1-inch thickness, cut, and bake at 425°F (220°C) until golden. Expect the total hands-on time to be about 10 minutes and bake time 10–12 minutes. The key moments to watch are: don’t overwork the dough, cut straight down (don’t twist the cutter), and bake until the tops turn a warm golden color.
What you’ll need
- 2 cups self-rising flour (this already contains baking powder and salt; if unavailable see substitutions below)
- 1 cup heavy cream (also labeled heavy whipping cream)
Notes and substitutions inline:
- If you don’t have self-rising flour: combine 2 cups all-purpose flour + 1 tablespoon baking powder + 1/2 teaspoon salt (see FAQ for details).
- For a slightly lighter crumb, you can use half-and-half or whole milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk — results will be less rich than heavy cream.
- For a dairy-free version, try canned full-fat coconut milk or a thick non-dairy cream alternative, but texture will vary.
Step-by-step instructions
- Preheat the oven to 425°F (220°C). Position a rack in the center.
- In a mixing bowl, pour the heavy cream over the self-rising flour. Stir with a fork until a rough dough forms — it will be slightly sticky.
- Turn the dough onto a lightly floured surface. Knead gently 4–6 times just to bring it together; avoid over-kneading.
- Pat or roll the dough to about 1 inch thick. Use a biscuit cutter and press straight down; lift straight up to keep edges clean.
- Place biscuits on a baking sheet (touching for taller sides, spaced for crisper edges). Bake 10–12 minutes or until golden brown on top.
- Remove from the oven and serve warm with jam, butter, or sausage gravy.
Best ways to enjoy it
These biscuits are versatile — here are some ways to serve and pair them:
- Classic breakfast: split, butter, and spread with jam or honey.
- Sausage gravy: make quick pan gravy for a hearty Southern-style plate.
- Sandwiches: use them for fried chicken or ham and egg breakfast sandwiches.
- Savory side: brush with garlic butter and sprinkle parsley, serve alongside stews or roasted chicken.
For a sweet take, warm with a dollop of clotted cream and fresh berries.
Storage and reheating tips
Short-term storage:
- Keep leftover biscuits in an airtight container at room temperature for up to 48 hours. Refrigerate if you won’t eat them within 2 days.
Long-term storage: - To freeze: cool completely, then freeze on a baking sheet until firm. Transfer to a freezer bag for up to 3 months.
Reheating: - Oven: reheat at 350°F (175°C) for 8–10 minutes (wrap in foil if you want softer sides).
- Microwave: 15–20 seconds per biscuit on a damp paper towel for a quick softening — texture won’t be as good as oven reheating.
Food safety: don’t leave biscuits at room temperature longer than 2 hours to avoid bacterial growth.
Pro chef tips
- Keep mixing quick and minimal. Overworking develops gluten and makes biscuits tough.
- Use a sharp cutter and press straight down—twisting seals the edges and prevents rise.
- For taller biscuits, stack them so their sides touch on the baking sheet; they rise upward instead of outward.
- Warm the baking sheet in the oven before placing biscuits for a quicker oven spring.
- Brush tops with melted butter as soon as they come out for a glossy, flavorful finish.
- If dough is too sticky to cut, chill 10–15 minutes — it firms up and is easier to handle.
For technique comparisons when thinking about leavening and texture, reviewing tips on baking powder biscuits can be helpful.
Creative twists
- Cheddar & chive: fold 1 cup shredded sharp cheddar and 2 tablespoons chopped chives into the dough.
- Herb-garlic: mix 1 teaspoon garlic powder and 1 tablespoon chopped thyme or rosemary into the flour.
- Sweet honey-butter: brush with honey-butter and add a sprinkle of coarse sugar for tea time.
- Drop biscuits: skip rolling and drop dough by spoonfuls onto the sheet for rustic biscuits.
- Gluten-free: use a gluten-free self-rising blend, but expect a denser crumb.
- Vegan: try full-fat canned coconut milk or a thick vegan cream substitute; texture will differ slightly.
Your questions answered
Q: What if I don’t have self-rising flour?
A: Mix 2 cups all-purpose flour with 1 tablespoon baking powder and 1/2 teaspoon salt to mimic self-rising flour.
Q: Can I use milk instead of heavy cream?
A: You can use whole milk or half-and-half, but the biscuits will be less rich and may spread a bit more. For a closer texture, use 1 cup milk + 1 tablespoon melted butter, or make a quick buttermilk substitute (1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes).
Q: How long can I freeze baked biscuits?
A: Freeze for up to 3 months. Thaw overnight in the fridge or reheat from frozen in a 350°F oven for 12–15 minutes.
Q: Why didn’t my biscuits rise tall?
A: Possible causes: overworking the dough, pressing the cutter with a twist, or using expired self-rising flour. Also ensure oven is fully preheated to 425°F before baking.
Q: Can I make these ahead for a crowd?
A: Yes — cut the biscuits and freeze them unbaked on a sheet. Store in a bag and bake from frozen, adding a few extra minutes to bake time.
Conclusion
If you want a fast, dependable biscuit that tastes like you spent hours in the kitchen, this two-ingredient method delivers. For alternate techniques and a tested comparison, see this detailed 2-Ingredient Cream Biscuits Recipe. For another regional take and serving ideas, this 2-Ingredient Biscuits Recipe is also a helpful reference.
Two-Ingredient Biscuits
Ingredients
Main Ingredients
- 2 cups self-rising flour Also contains baking powder and salt.
- 1 cup heavy cream Can also be labeled as heavy whipping cream.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and position a rack in the center.
- In a mixing bowl, pour the heavy cream over the self-rising flour and stir with a fork until a rough dough forms; it will be slightly sticky.
- Turn the dough onto a lightly floured surface and knead gently 4–6 times just to bring it together, avoiding over-kneading.
- Pat or roll the dough to about 1 inch thick. Use a biscuit cutter, press straight down, and lift straight up to keep edges clean.
- Place biscuits on a baking sheet, touching for taller sides or spaced for crisper edges.
- Bake for 10–12 minutes or until the tops are golden brown.
Serving
- Remove from the oven and serve warm with jam, butter, or sausage gravy.
