2-Ingredient Biscuits
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, rolled and cut or drop; these are going to be your new go-to biscuit!
Servings: 12 Biscuits
Calories: 191kcal
Ingredients
Biscuits
- 2 cups self-rising flour plus more for dusting
- 1 cup heavy cream plus up to 2 tbs more if needed, and more for brushing on before baking (optional)
- Flaky sea salt (optional)
- 2 tablespoons 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.
Notes
Makes between 8 to 12 biscuits, depending on your biscuit cutter size. I got 12 biscuits using a 2 inch cutter and 12 drop biscuits using a 3.5 ounce scoop.
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 your bench scraper or a knife, cut into square biscuits and place each piece on your parchment lined baking sheet.
To make drop biscuits: Increase heavy cream to 1¼ 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.
To make 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.
To make sweet shortcake biscuits: Use drop biscuits instructions. Add 2 tablespoons granulated sugar to the self-rising flour before adding the heavy cream. After brushing biscuits mounds with more heavy cream, sprinkle on top with more sugar before baking. Split open and serve with greek yogurt whipped cream and fresh fruit or compote.
Nutrition
Calories: 191kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 25mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.3mg
