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A golden 2 ingredient biscuit split open with butter inside, drizzled with honey, sits on a white plate with crumbs nearby.

2 Ingredient Biscuits

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2 ingredient biscuits are soft, buttery Southern biscuits made with just self-rising flour and heavy cream, ready in under 25 minutes for breakfast, snacks, or last minute guests.
Course Appetizer, Breakfast, Dinner
Cuisine American
Keyword baking, comfort food, easy, quick
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 biscuits
Calories 160
Author Gina Dickson

Ingredients

  • 2 cups flour (self-rising, soft wheat, such as White Lily), plus extra for dusting, about 10 1/2 ounces
  • 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 degrees Fahrenheit.
  • 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
    A metal sieve filled with flour rests over a large white mixing bowl, ready for sifting.
  • 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).
    A ball of raw dough sits in the center of a white mixing bowl on a white background.

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 the dough to about 3/4 inch thick.
  • Cut out rounds using a 2 1/4 inch biscuit cutter, dipping the cutter in flour between cuts.
    A round metal cookie cutter is pressed into rolled-out dough on a white cutting board, creating circular shapes for baking.
  • 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.
    A parchment-lined baking sheet holds six unbaked round biscuits. A red pastry brush rests on a white bowl with liquid, ready for brushing the biscuits.
  • 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

Notes

  • Make Ahead: Freeze unbaked biscuits in a single layer until solid, then transfer to a freezer bag. Bake straight from frozen, adding 2 to 3 minutes to the bake time.
  • Storage: Store at room temperature in an airtight container for up to 2 days, or in the refrigerator for 4 to 5 days.
  • Reheating: Wrap in foil and warm in a 350-degree oven for 5 to 7 minutes, or microwave for 20 to 30 seconds.
  • Freezing: Freeze baked or unbaked biscuits in a single layer, then transfer to a freezer bag once solid.

Nutrition

Serving: 1biscuit | Calories: 160kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 7mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg
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