2-Ingredient Biscuits

30-minute fluffy and soft 2-ingredient biscuit recipe that requires just self-rising flour and heavy cream. Versatile in the kitchen and delicious!

Just a few minutes of prep work: simply mix the two ingredients, roll the dough, cut it, and bake the biscuits. This simple recipe is foolproof and even someone who never baked a thing will make some delicious biscuits, I guarantee!

And when I say just 2 ingredients, I mean it. There is no butter, buttermilk, eggs, yeast, baking powder, or any extras. In a way, you can say these are not traditional biscuits, but wait until you try them.

Why You’ll Love This Recipe

• Just two simple ingredients and barely 30 minutes of your time. There isn’t an easier recipe than this one!
• Texture, flavor, loos – 5 stars. Just as good as buttermilk biscuits, you won’t be missing out!
• Versatile. These flaky biscuits can go with so many dishes, make a big batch, and enjoy!
• Freezer-friendly recipe.
• Affordable and family-friendly.

Ingredients Notes

• Self-rising flour. White Lily is the best flour to make this recipe, but any self-rising flour works. Make sure to precisely measure the flour. Too much flour changes the texture (it becomes too dense) which makes less tender biscuits that can easily fall apart. All-purpose, bread or cake flour won’t work as self-rising flour is much softer and makes tender biscuits.
• Heavy cream. It should be cold. The basic biscuit formula is super simple 2 parts of flour and 1 part of cream, so you can easily double or triple this two-ingredient biscuits recipe. Instead of heavy cream, it is ok to use Greek yogurt or heavy whipping cream. I prefer heavy cream over buttermilk to make light and fluffy biscuits. I wouldn’t use milk in this recipe, as heavy cream already has all the needed fats and texture, and milk isn’t enough.

Kitchen Equipment

• Parchment-lined baking sheet or cast iron skillet
• Biscuit cutter
• Measuring cup
• Large bowl

How To Make Two-Ingredient Biscuits

1: Prepare The Biscuit Dough

1. Preheat the oven to 425°F (220°C). 
2. Line a baking sheet with parchment paper – set aside.
3. Combine the flour and heavy cream in a large mixing bowl. Mix until a soft dough forms for about 2 minutes.
4. Knead the dough 2-3 times on a lightly floured surface to bring it together.

2: Roll & Divide

1. Roll the dough or pat it down to about ¾-inch thickness.
2. Cut the dough using a biscuit cutter.

3: Bake The Biscuits

1. Place the dough on the prepared baking sheet, leaving about a ½ to 2 inches between the biscuits. Optionally, brush the tops of the biscuits with some cream or melted butter.
2. Bake the cream biscuits for 12-15 minutes or until the tops start to brown to a light, golden brown color.
3. Remove, allow them to cool slightly for 5 minutes, and serve cream biscuits warm with some more cream and jams, or use them in savory dishes.
4. You can brush tops of biscuits with butter and a little salt after baking.

Storage

Store baked biscuits at room temperature covered in an airtight container in a dry place for 2-3 days. For longer shelf life, move to the fridge. In the fridge two ingredient biscuits last for about 6-7 days.

To freeze, let them cool completely, tightly wrap them in foil, and store them in a freezer-safe bag for up to 6 months. You can freeze uncooked biscuits too: prepare and shape the dough, flash freeze them first on the sheet, then transfer to the bag and store for 2 months.

When ready to serve, thaw overnight in the fridge, and reheat in the oven or microwave for 20 seconds until warmed all the way through.

Substitutions & Variations

• Savory biscuits. My absolute favorites are biscuits with added bacon bits and shredded cheese. But you can also add mix-ins to the dough like dried herbs, garlic, sun-dried tomatoes, jalapenos, cooked sausage, various seasonings, chives, or olives. Sprinkle the baked biscuits with some chopped fresh parsley.
• Vegan biscuits. Simply swap cream with coconut yogurt. Additionally, you can use gluten-free flour.
• Sweet biscuits. When your brush tops, sprinkle some sugar on top of the cream. Plus, in the dough, you can use vanilla Greek yogurt and sugar, honey, or maple syrup. Serve with macerated berries and whipping cream. If you add brown sugar, biscuits will be chewier.
• Drop biscuits. Instead of rolling or cutting, you can simply drop the dough onto the prepared baking sheet. Doesn’t get easier than that! I would add a bit more heavy cream for drop biscuits. Use a cookie scoop or spoon to drop them.
• Serve these easy biscuits with sausage gravy for dinner, use them in a strawberry shortcake dessert, with a spread of jam or a bit of melted butter and some orange juice for breakfast.

If you love this side dish recipe, you’re going to love these other easy side recipes too. Please click each link below to find the easy, printable recipe!

More Great Biscuit Recipes

The BEST 7-Up Biscuits EVER!

Sour Cream Biscuit Recipe

Easy Buttermilk Biscuits

20-Minute Cheddar Biscuits

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