These 2-Ingredient Biscuits are the fastest biscuits ever. Light, fluffy, and flaky, you can have these on the table in as few as 20 minutes. Breakfast, Lunch, or Dinner - these are going to be your new go-to bread!
What on Earth could be better than my buttermilk biscuits for flavor, texture, and time to the table? My 2-Ingredient Biscuits! Made with only heavy cream and self-rising flour, these couldn't be simpler. These are the ultimate lazy girl biscuits. Actually, you don't have to be lazy or a girl to make these, but you do need to at least occasionally love a low effort recipe.
For a southern girl, it feels blasphemous enough that I'm skipping the butter and using heavy cream its place, but now you don't even need baking powder, baking soda, or even salt. By using self-rising flour, you can have these biscuits in the oven in less than 5 minutes. I hope they don't pull my southerner card. Grandma would be scandalized.
I also want to point out that these homemade biscuits are great for so many other reasons than just how quick they are. They are also the perfect biscuit for beginners, they are a great first biscuit for kids to make, and when you use the drop biscuit option they are the most approachable biscuits for people with decreased mobility or arthritis. I feel so good about these guys.
- ❤️ What you'll love about this recipe
- Self rising flour tips
- Why Heavy Cream Works in these Biscuits
- What is self rising flour?
- Instructions for cut-out biscuits
- Instructions for drop biscuits
- How to Cut Out Biscuits That Rise
- How to Make Drop Biscuits
- Recipe FAQ's
- More questions?
- More Delicious Biscuit Recipes
- 2-Ingredient Biscuits
❤️ What you'll love about this recipe
- Quick and easy - If you can stir, you can make these biscuits. With no need to cut in butter, you can have these easy homemade biscuits mixed and baked in less than 30 minutes, 20 if you scoop them.
- Fluffy and tender - Treat the dough gently and you will make some of the fluffiest, most tender biscuits you'll ever pop in your mouth!
- Flexible - Don't have 5 minutes to roll and cut out your biscuits? Use a scoop, spoon, or measuring cup to portion out simple drop biscuits.
- Versatile - You can add almost anything to these, to suit your mood. Add sugar for sweet shortcake biscuits or add meat or cheese for a heartier biscuit!
- Make ahead - Make a double batch and freeze some for future you. In case of biscuit emergency, remove from the freezer and bake for a few more minutes than written. You will thank you.
These 2-Ingredient, lazy girl (or boy) biscuits are possibly the easiest quick bread using the least number of ingredients. I mean, TWO INGREDIENTS YOU GUYS!
See recipe card below for quantities.
Self rising flour tips
Self rising flour is quite common in the American South, where we use it to make cornbread and biscuits, and just about everything else, but apparently not everyone keeps self rising flour in their pantry.
If you don't have self rising flour, no problem. I've got you covered. For every cup of self rising flour that you need combine 1 cup of all purpose, flour and add 1 ½ teaspoons of baking powder and ½ teaspoon of kosher salt. If you don't have kosher salt, use ¼ teaspoon of table salt. You can also use 1 cup all purpose flour + 1 teaspoon cream of tartar + ½ teaspoon baking soda + ½ teaspoon kosher salt.
If you really want to duplicate the light texture of self rising flour, use cake flour in place of the all purpose flour. It has a lower protein content, and makes for a more precise duplication of the texture of self rising flour.
Why Heavy Cream Works in these Biscuits
Allow me to put on my science hat. As you can see from the ingredient shot above, this recipe requires no butter, lard, or shortening - no solid fat at all. So, how could it possibly work? Heavy cream contains between 36 and 40% butterfat. The key word there is butter. Butter is made with heavy cream, so it makes sense that using it in this recipe will give you moist and buttery tasting biscuits!
Essentially, in heavy cream, tiny droplets of butterfat are floating in milk. Using heavy cream in place of the butter and the buttermilk of my original buttermilk biscuits works because the heavy cream contains both the fat and the liquid required for biscuit making.
(p.s. don't try to use regular whipping cream or light cream. It must have the word heavy on the label)
What is self rising flour?
Although similar to all-purpose flour, self rising flour already contains baking powder and salt, eliminating the need to add either to your recipes. This means you can make light and fluffy muffins, pancakes, waffles, and even old fashioned biscuits quickly and easily.
Self-rising flour is especially good for making biscuits because it has a low protein content. Lower protein means that your biscuits are less likely to form gluten strands that can give you dense texture.
With only 2 ingredients, there aren't many places to make substitutions. Here is a list of the one ingredient you can replace and the one you cannot. Sorry, I don't make the rules. Science does that.
- Heavy cream - I'm sorry, but this is not an ingredient that you can replace. You need all of the butterfat in the cream to replace the butter and the liquid to replace the buttermilk. If you try to use light cream, half and half, or even buttermilk or whole milk, the biscuits just won't have the same fluffy texture.
- More tangy flavor - These biscuits have a more mild and creamy flavor than my buttermilk biscuits. If you miss the tang of the buttermilk, you can add 1 teaspoon of cream of tartar or 1 tablespoon of dry buttermilk powder to the dry ingredients to mimic that flavor.
I have almost two dozen Biscuit Recipes for you to choose from, because they are the perfect blank slate for flavor! Here's some suggestions:
- Spicy - Add a diced jalapeño to your biscuits, and you can even add some cheese like in my Jalapeño Cheddar Biscuits.
- Sweet - Add extra sugar and top with fruit, like my Shortcake Biscuits.
- Cheesy - There is no limit to the fun you can add to your biscuits with cheese. From my Cheddar Biscuits to my Gruyère Biscuits, cheese brings flavor to the party!
Biscuit cutter - I've read some articles that suggest that you can cut biscuits with any old round thing you find laying around your kitchen. I disagree wholeheartedly. Using a rounded-edge drinking glass to cut out the biscuits would would seal the biscuit edges, keeping them from rising to their full potential.
For best results, use a sharp metal edge, like a biscuit cutter, or a even a knife, to cut clear, sharp edges to your biscuits. To further avoid sealing the edges, do not twist your cutter. Press straight down and lift straight up.
Medium scoop - If making drop biscuits, which I'll show you how to do below, you might want to invest in a medium scoop, which is like an old fashioned clicky ice cream scooper.
Instructions for cut-out biscuits
To get the fluffiest, most tender biscuits, the one thing you need to remember is to not overwork the dough, which would lead to really pretty round rocks. You'll just use your hands, or better yet a bench scraper, to fold the dough over on itself a few times to bring it together. Honestly, that's the hardest thing about this recipe. Let's do this!
Step 1: Add heavy cream to self-rising flour in a large bowl.
Step 2: Use a large spatula to mix into a stiff dough. It should be stiff and just slightly sticky to touch.
Step 3: Turn the dough out onto a lightly floured counter and use a bench scraper or your hands to fold the dough over onto itself 3 or 4 times. Do not knead your dough, or you could end up with dense hockey pucks.
Step 4: Pat or roll the dough out until it is about ½ inch thick.
Step 5: Use a biscuit cutter or cookie cutter to cut out your biscuits. Place on your prepared baking tray.
Step 6: Brush the tops of the biscuits with more heavy cream.
Step 7: Bake at 425°F for 13 to 15 minutes, or until golden brown, tall, and proud.
Hint: If you want extra buttery flavor, brush with a bit of melted butter as soon as they come out of the oven and then sprinkle with some flaky salt, if you like. Then let the biscuits cool for about 10 minutes on the pan. They will continue to cook from residual heat. Cut open and smear with more butter, jam, or anything you fancy!
Instructions for drop biscuits
Step 8: Increase the amount of heavy cream to 1 ¼ cups. Mix to a loose, sticky dough.
Step 9: Scoop on to your pan (more on that below). Bake at 425°F for 13 to 15 minutes or until golden brown and fluffy.
Brush with butter, if you like, sprinkle with flaky salt, if you're feeling salty, and let cool for 10 minutes on the pan before digging in.
How to Cut Out Biscuits That Rise
To cut out round biscuits: Do not twist your biscuit cutter when cutting them out. That will effectively seal the edges of the biscuits, keeping them from fully rising. Just press straight down and lift straight up.
To make square biscuits: Using a sharp knife, trim the edges from your biscuit dough until the sides are even. Cut into square biscuits and place each piece on your parchment lined baking sheet.
How to Make Drop Biscuits
If you don’t feel up to all the rolling out and cutting out (or are feeling a bit lazy this morning 🥱), I’ve got you covered. One of the most common biscuits in the South are simple drop biscuits, where you literally mix everything up and “drop” spoonfuls into your cast iron skillet, or sheet pan, and bake.
How you scoop your drop biscuits is a matter of personal preference and what scooping tool you have on hand. To be honest, I once saw my grandma put bacon grease on her fingers, grab small handfuls of biscuit dough, and drop them into her skillet. Here are three less... handsy ways of scooping:
1. You can use a medium scoop to portion your biscuit dough onto a sheet pan lined with parchment paper.
2. You can also use a 1/4 cup measuring cup to do it, using a spoon or spatula to pull out the dough.
3. Finally, you can use 2 large spoons, one for scooping and one for scraping it off the first spoon onto the pan.
Yes you can and you should! Just mix and cut out or scoop your biscuits. Place them on a parchment lined sheet pan and pop them into the freezer until hard and fully frozen. Place biscuits into a zip top bag and store in the freezer for up to 3 months. Whenever you want even easier 2 ingredient biscuits, just put them on a sheet pan, preheat your oven, and bake! Add a couple of extra minutes bake time to account for them being frozen, but that's it. Biscuits in the time it takes you to shower!
These biscuits, like most biscuits, are best served warm, or eaten the same day they are baked. However, in the real world, sometimes you get full. In that case, store them in an airtight container for up to 3 days. You can also freeze them for up to a month if you tightly wrap each individual biscuit in plastic wrap and place them all in a zip top bag.
If frozen, allow to thaw overnight in the fridge, or for 30 minutes on the counter. Because these biscuits do not use butter, which is a solid at room temperature, they actually stay moist longer, even cold. If you want them warm, and who doesn't, pop leftover biscuits into the microwave on high for 15 to 20 seconds or until warm.
If you have any questions that this post doesn't answer, feel free to send me a message through my Contact Page and I'll do my best to find the answers!
- 2 cups (250 g) self-rising flour plus more for dusting
- 1 cup (250 g) heavy cream plus up to 2 tbs more if needed, and more for brushing on before baking (optional)
- Flaky sea salt (optional)
- 2 tablespoons (28 g) butter melted for brushing on after baking (optional)
- Preheat oven to 425°F. Line a large sheet pan, or other baking tray, with parchment paper or foil and set aside.
- In a large bowl, add cold heavy cream to self-rising flour. Using wooden spoon or silicone spatula, mix everything together until you have a fairly uniform, stiff dough. The flour might not look all mixed in and that's okay. It will come together.
- Dump the shaggy dough out onto a lightly floured surface. Using your hands, or a bench scraper, gently bring everything together, folding the dough over itself until all the dry bits are incorporated.
- Roll or pat the dough to about ½ inch thick. Using your favorite biscuit cutter or cookie cutter, cut out your biscuits. Gather your scraps as you go and gently re-form them together and cut as many biscuits as you can.
- Brush the tops of the biscuits lightly with more heavy cream. Sprinkle the top of each biscuit with flaky sea salt, if desired. Bake in a 425°F oven for 13 to 15 minutes, or until golden brown.
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.