2 Ingredient Biscuits

I love a simple, savory, shortcut recipe. It’s nice to just throw a few ingredients together and bake something that tastes like it came from a restaurant. My Blueberry Biscuits, Air Fryer Biscuits, Bisquick Cheddar Biscuits, Twisted Garlic Cheese Rolls and Twisted Cheese Bread are a few I love to make. These 2 ingredient biscuits are another simple biscuit recipe I know you will love.

• They have the perfect flaky, fluffy texture. These self rising flour and heavy cream biscuits have the perfect tender and flaky texture that can rival any traditional southern biscuit. 
• Easy to make with simple ingredients.  All you need to make these light and flaky biscuits is self rising flour and heavy cream. Then simply mix the dough, roll and cut the biscuits and bake.

This recipe for two ingredient biscuits require only a 2 simple ingredients to make and you probably already have them in your pantry and fridge.  Here’s what you’ll need.

Gather self rising flour and heavy cream.

Here are my recommended substitutions to make these melt in your mouth biscuits.

• Self Rising Flour: White Lilly is the best flour to use for any biscuits. I used White Lilly self rising flour to develop this recipe. For a DIY version with a similar final texture, mix 1 cup (120 g) all purpose flour with 1 cup (120 g) cake flour, along with 1 tablespoon baking powder and ½ teaspoon salt until well combined. Use in place of the 2 cups of self rising flour. 
• Heavy Cream: Heavy whipping cream is the best ingredient to make these 2 ingredient biscuits. If this ingredient is especially difficult to get, the closest substitute for this is to mix 1 cup (240 ml) half and half with ¼ cup (60 ml) melted and cooled butter. After thoroughly mixing the two liquids together, make sure the mixture is cold before using to make the biscuits.

Variations

• Greek Yogurt 2 Ingredient Biscuits: Mix 2 cups self rising flour with 2 cups full fat greek yogurt until combined. Pat the dough into a ½ inch thick disk. Cut 8 - 12 biscuits. Bake at 350 F (177 C) for 17 - 19 minutes or until golden brown. 
• Mix - Ins: Feel free to mix in 1 cup of shredded cheese or cooked and fully cooled pieces of bacon or sausage. For garlic biscuits, brush the tops of the biscuits with melted butter mixed with ¼ teaspoon garlic powder. 
• Sweet Biscuits: Brush the tops of the biscuits with heavy cream and sprinkle sugar on top right before baking. After baking serve the cream biscuits with whipped cream and berries.

Learn how to make 2 ingredient biscuits in a few easy steps.

1. Preheat the oven to 450 F (232 C). Line a large baking sheet with parchment paper. In a mixing bowl, whisk the self rising flour with the heavy cream. Mix everything together until just combined. The mixture will feel a bit tacky, but shouldn’t be too dry or too wet. This is a shaggy dough. If needed add a splash more heavy cream or 1 - 2 more tablespoons of flour. 
2. Lightly flour a clean work surface. Roll out the heavy cream biscuits into a ½ inch thick disk. Select a 2 or 2 ½ inch wide biscuit butter. If needed dip the biscuit cutter into the flour. Firmly press the biscuit cutter down through the dough to cut out a biscuit. Try not to twist the cutter. Repeat until 12 total biscuits have been cut out. The dough will need to be gathered an re-rolled to cut out the last few biscuits. Place the biscuits onto the lined baking sheet. Brush the tops of the biscuits with some heavy cream.

3. If needed transfer the biscuits to chill in the fridge until cold to the touch. Bake the biscuits in a fully preheated oven for 12 - 14 minutes or until the tops of the biscuits are golden brown. Cool the biscuits on the hot baking sheet for 5 minutes. Serve with butter, jam or enjoy as is.

M’s Expert Tips

• Use cold heavy cream. Just like making classic butter and buttermilk biscuits, using cold ingredients, in this case heavy cream, creates higher and flakier biscuits. Chilling the biscuits for about 15 minutes prior to baking also helps the biscuits achieve a tender, flaky texture.
• Use full fat ingredients. Fat equals flavor and the most tender, flaky and fluffy texture. 
• Don’t overmix. Just like making a any type of baked good, mix the dry and wet ingredients together until they are just combined. Overmixing the dough will create harder, more dried out biscuits.

Other Few Ingredient Recipes To Try

• 2 Ingredient Peanut Butter Fudge
• 2 Ingredient Pumpkin Bread
• 3 Ingredient Brownies
• 3 Ingredient Mug Cake
• 4 Ingredient Peanut Butter Cookies 

If you try this 2 Ingredient Biscuits recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M