Two-Ingredient Biscuits
Quick and easy two-ingredient biscuits made with self-rising flour and heavy cream, perfect for busy weeknight dinners and last-minute brunches.
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.
Notes
Storage: Keep leftover biscuits in an airtight container at room temperature for up to 48 hours. Refrigerate if not consumed within 2 days. For freezing, cool completely, freeze on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Reheat in the oven at 350°F (175°C) for 8–10 minutes.