If you’ve ever wished for a homemade biscuit that takes almost no time, no fancy tools, and no stress, these 2 ingredient biscuits are for you. With just self-rising flour and heavy cream, you can have soft, fluffy biscuits that smell like Sunday morning in Grandma’s kitchen. They’re perfect for a cozy breakfast, an effortless dinner, or even alongside a bowl of soup when friends drop by.
One of my favorite parts about this recipe is how quickly it comes together. I can mix, cut, and have these beauties baking in less time than it takes to make a pot of coffee. The result? Golden tops, tender layers, and a taste so comforting it will have your guests asking for seconds.
Gina’s Notes For Making My 2 Ingredient Biscuits
These biscuits are everything you want in a quick homemade bread. They are rich, buttery soft, and tender enough to practically melt in your mouth. Even if you have never baked biscuits before, you will find this recipe simple and foolproof. With only two affordable ingredients, you can mix them in minutes and have them on the table in less than 25 minutes. They are perfect for busy mornings, unexpected guests, or any time you need something warm and comforting fast. You can even cut them ahead and freeze to bake later. They take well to sweet or savory twists like cinnamon sugar or cheddar and chives. These biscuits are perfect alongside a big bowl of my Texas Roadhouse Chili.
Quick Recipe Tips Before You Get Started
Important Prep Tips
- Use cold heavy cream straight from the fridge for the fluffiest biscuits.
- Lightly sift your self-rising flour before measuring to avoid a dense texture.
- Line your baking sheet before you start mixing; things move quickly once the dough comes together.
Common Mistakes to Avoid
- Overmixing: Stir just until the dough is combined; overworking makes it tough.
- Twisting the biscuit cutter: This can seal the edges and prevent a tall rise.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Self-rising flour: A soft wheat variety like White Lily will give the lightest, most tender texture. If you only have all-purpose flour, add 1 tablespoon baking powder and ½ teaspoon salt per cup.
- Heavy whipping cream: Full fat cream works best, replacing both the fat and liquid in traditional biscuits. Avoid light cream for best results.
- Salted butter and honey (optional): For serving warm biscuits straight out of the oven.
Yes, mix 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt for each cup of flour needed.
Use cold cream, avoid twisting the cutter, and do not overwork the dough.
How To Make 2 Ingredient Biscuits
Mix the Dough
Add the flour to a large mixing bowl, then slowly pour in the cream while stirring gently with a wooden spoon. In about 1 to 2 minutes, you will have a slightly shaggy dough. Resist the urge to keep mixing; it is supposed to look a little lumpy.
Shape
Lightly flour your counter, then turn the dough out. Gently pat it into a loose ball, adding a sprinkle of flour if it feels sticky. Roll the dough to about ¾ inch thick. Use a 2 ¼ inch biscuit cutter, dipping it in flour between cuts. Reroll scraps once to get about 12 biscuits.
Arrange biscuits about 2 inches apart on your baking sheet. Brush the tops with a little cream for a golden finish. Bake for 10 to 12 minutes, until the tops are golden brown.
Serve
While still warm, brush the tops with melted butter or fill with jam. For a Southern-style finish, serve these biscuits with a drizzle of Hot Honey Sauce. These biscuits also go great on the side of a warm plate of Yankee Pot Roast for a true comfort meal.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: For dairy-free, try full-fat coconut cream; results will be slightly different but still delicious.
Savory Enhancements: Add shredded cheddar and chopped chives before cutting the biscuits.
Sweet Twist: Sprinkle cinnamon sugar over the tops before baking for a breakfast treat.
Drop Biscuit Option: Skip rolling and use a spoon to drop mounds of dough directly on the baking sheet for an even faster method.
Make Ahead: Freeze unbaked biscuits, then bake from frozen, adding 2 to 3 minutes to the bake time.
Storage and Reheating Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store for 4 to 5 days in an airtight container.
- Freezer: Freeze baked or unbaked biscuits in a single layer, then transfer to a freezer bag.
- Reheating: Wrap in foil and warm in a 350°F oven for 5 to 7 minutes, or microwave for 20 to 30 seconds.
Biblical Hospitality Tips For Serving 2 Ingredient Biscuits
“I reach hearts by cooking meals, fluffing pillows… choosing to respond graciously or write a note of encouragement.” – Sally Clarkson
There’s something deeply comforting about serving warm, homemade bread alongside a steaming bowl of Hearty Hambuger Soup, especially when friends or family drop by unannounced. These 2 ingredient biscuits are your secret weapon for such moments: quick to mix, heavenly to smell, and irresistibly soft to bite into. They’re more than just bread; they’re an open invitation to slow down, share a meal, and nourish body and soul.
Hostessing Tips for Comfort Food Gatherings
- Hospitality as Ministry: See each unexpected knock on the door as a divine appointment, an opportunity to serve both bread for the body and encouragement for the heart.
- Prep-Ahead Tip: Keep self-rising flour and heavy cream on hand so you can whip up biscuits in minutes whenever a friend drops by.
Getting Kids Involved in Last-Minute Hospitality
When guests arrive with little ones in tow, a warm welcome isn’t just for the adults—kids need to feel they belong too. Making these 2 ingredient biscuits is the perfect way to draw them into the heart of hospitality. Let them help scoop the flour, stir the dough, or press the biscuit cutter. They’ll love seeing their biscuits come out of the oven and will be proud to serve “their” bread to the table.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help! If you loved this recipe, please consider sharing what you liked about it & give it a star rating ⭐️⭐️⭐️⭐️⭐️. Star ratings help people discover my recipes online. Your support and time mean a lot to me!
The Foolproof Way to Bake 2 Ingredient Biscuits
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Ingredients
- 2 cups flour , such as White Lily, plus extra for dusting, about 10 1/2 ounces, self-rising , soft wheat
- 1 1/4 cups heavy whipping cream , more for brushing
- Salted butter, for serving
- Honey, for serving
Instructions
Preheat the Oven
- Preheat oven to 450°F.
- Line a large rimmed baking sheet with parchment paper and set aside.
Make the Dough
- Measure out the flour and gently sift it into a large bowl.2 cups flour
- Slowly pour in the heavy cream, stirring gently with a wooden spoon.1 1/4 cups heavy whipping cream
- Mix until just combined and slightly lumpy (about 1 to 2 minutes).
Roll Out the Dough
- Lightly flour a work surface and turn the dough out onto it.
- Gently shape the dough into a loose ball, adding more flour if too sticky.
Cut the Biscuits
- Using a rolling pin, roll dough to about 3/4-inch thickness.
- Cut out rounds using a 2 1/4-inch biscuit cutter, dipping the cutter in flour between cuts.
- Reroll scraps once to make 12 biscuits total.
Brush and Bake
- Place biscuits about 2 inches apart on the prepared baking sheet.
- Lightly brush the tops with heavy cream.
- Bake for 10 to 12 minutes, or until golden brown.
Serve and Enjoy
- Brush warm biscuits with melted butter.Salted butter
- Serve with honey, jam, or your favorite toppings.Honey
