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!
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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 whipping 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.
These easy 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 as drop biscuits they are the most achievable biscuits for people with decreased mobility or arthritis. I feel so good about these you guys!
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Minimal ingredients/Maximum flavor If you are looking for another quick recipe that calls for very few ingredients, try my 2 Ingredient English Muffins. Using only self rising flour and Greek yogurt, you can have these on the table in just over 30 minutes!
Ingredients
These 2-Ingredient biscuits are possibly the easiest quick bread using the least number of simple ingredients. I mean, TWO INGREDIENTS YOU GUYS!
See recipe card below for quantities.
Go dairy free My Dairy Free Vegan Biscuits require only 3 ingredients, yet they give you so much flavor, flakiness, and fluffiness. Dairy free, Vegan biscuits. Who knew?!
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 and 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.
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 it, no problem. You can make your own self-rising flour. 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.
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.
Self-rising flour to the rescue! If you're looking for another great recipe to use up your self-rising flour, you've gotta try my 3-Ingredient Stuffed Bagel Bites! Or make my Grandma's Sweet Milk Biscuits made with self-rising flour and whole milk!
Variations
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:
- Drop biscuits - Increase heavy cream to 1 ¼ cup (300 grams). Use a medium scoop (about 4 tablespoons), or two spoons, to scoop up dough and place onto a parchment lined baking sheet. Brush with more cream and bake as directed in the recipe.
- Cheddar Bay Drop Biscuits - Make the changes above, but add 1 cup of shredded cheddar, 1 teaspoon of garlic powder, and ½ teaspoon of onion powder to your self rising flour. When your biscuits come out of the oven, brush them with a combination of ¼ cup of melted unsalted butter seasoned with ½ teaspoon each of garlic powder, kosher salt, and dried parsley flakes.
- 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!
Instructions for cut-out biscuits
Start by preheating your oven to 425°F and lining a large sheet pan, or other baking tray, with parchment paper.
Step 1: Add heavy cream to self-rising flour in a large bowl.
Step 2: Use a large spatula or wooden spoon to mix into a stiff dough. It should be stiff and just slightly sticky to touch.
Step 3: Turn the dough out onto a lcounter you've dusted with a little flour. Use a bench scraper or your hands to fold the dough over onto itself 3 or 4 times until you have a cohesive dough.
Step 4: Pat or roll dough out until it is about ½ inch thick.
Step 5: Use a 2-inch biscuit cutter or cookie cutter to cut out your biscuits. Place on your prepared baking tray.
Step 6: Brush tops of biscuits with more heavy cream. 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. 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
Start by preheating your oven to 425°F and lining a large sheet pan, or other baking tray, with parchment paper.
Step 1: Increase the amount of heavy cream to 1 ¼ cups (300 grams). Mix to a loose, sticky dough.
Step 2: Use a scoop to portion dough onto your pan (more on that below). Bake at 425°F for 13 to 15 minutes or until golden brown and fluffy.
Step 3: Brush with butter and sprinkle with flaky salt 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 portion fluffy Drop Biscuits
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, which holds about 4 tablespoons, to portion your biscuit dough onto a sheet pan lined with parchment paper.
2. You can also use a ¼ 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.
Recipe FAQ's
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.
Looking for more simple and delicious recipes? Try making my 2-Ingredient Yogurt Bagels. They use Greek yogurt and self rising flour to make incredible quick and easy bagels!
Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia
📖 Recipe
2-Ingredient Biscuits
Ingredients
Biscuits
- 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)
Instructions
- 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.
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Chelsea Coretti says
Loved these! So easy—made a half batch for my small fam of three and it was perfect🤩
Cynthia Christensen says
I love it! I small batch my recipes all the time because it’s just my husband and I!
Cindy Ford says
I decided the try these for our dinner Saturday night. The dough was a little drier than expected so I had to add a tad more heavy cream. I tried to be very careful about the flour measurements, but probably added a little too much. They were very easy and quite tasty! Both my husband and I loved them and I will definitely make them again. I always prefer scratch to store bought and this recipe can get it done. I love all of the recommendations about the cutting techniques also. Thank you for sharing this recipe!
Cynthia Christensen says
I’m so glad the rest you worked out for you! And great job with adjusting! Everyone measures flower differently, and unless you’re using a scale, sometimes you do have to adjust and it sounds like you did a great job!
Nola says
Can we use yogurt instead of heavy cream. I live in a place whereany type of cream is not available at all.
Cynthia Christensen says
No, I’m sorry but the recipe wouldn’t work the same if you replaced the heavy cream with yogurt. The heavy cream has the type and amount of fat that will replace both the butter and the buttermilk in my regular recipe. If you need to use yogurt to make biscuits, I have a fantastic yogurt biscuit, but it also requires cutting in a stick of butter, just like a standard biscuits.
https://butfirstwebrunch.com/easy-yogurt-biscuits/
Christina. S says
I made these for the first time for sunday breakfast and they were SO delicious!. Super easy and I was done in 18 minutes. Thank you for all of your fabulous recipes!
Cynthia Christensen says
That’s so great! Don’t you love when you find a super simple recipe that everyone loves?!
Sharon says
I got this recipe from a lady's Facebook page about 7 years ago. It was self rising flour and heavy whipping cream. I make them all the time and add herbs, cheese or whatever flavors I want. They are great with mashed up bananas!
Cynthia Christensen says
I’ve never tried it with mashed up banana, but you do it how you like!
Alicia says
My biscuits aren’t rising! I use King Arthur self rising flour and heavy cream. I followed the directions
Cynthia Christensen says
I’m so sorry! There are so many factors that could cause this. Is your flour old? Did you work the dough too much? Was your heavy cream cold? If you did cut out biscuits, did you twist the biscuit cutter? Did you use a sharp biscuit cutter and not a drinking glass (some people do this). I hope one of these helps.
Melissa Carolyn Southerland says
Is there a differece between Heavy cream and Heavy whipping cream? Thesr look and sound yummy. I want to try them tobight with Fried tenderloin and mashed potatoes and gravy. Thank you!
Cynthia Christensen says
As long as it has both of the words “heavy” and “cream”, you’re good to go!