Melt-in-Your-Mouth 2-Ingredient Biscuits

Why You’ll Love This Recipe

I love this recipe because it’s the definition of simplicity. There’s no need for butter, shortening, or complicated steps — just two ingredients and a few minutes of prep. The heavy cream adds all the fat needed for rich flavor and a perfectly soft crumb. It’s a foolproof recipe that delivers bakery-quality biscuits with minimal effort, making it one of my favorite go-to baking shortcuts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups White Lily self-rising flour
1 cup cold heavy whipping cream

Directions

1. I preheat my oven to 450°F (230°C) and line a baking sheet with parchment paper.

2. In a large bowl, I gently mix the self-rising flour and heavy whipping cream just until the dough comes together. I avoid overmixing because that can make the biscuits dense.

3. I turn the dough out onto a lightly floured surface and gently pat it into a ¾-inch thick round.

4. Using a biscuit cutter or the rim of a glass, I cut out biscuits and place them on the baking sheet. When I want soft sides, I place them close together; for crispier edges, I space them apart.

5. I bake the biscuits for 10–12 minutes, or until they’re golden brown and fluffy.

6. I serve them warm right out of the oven with butter, jam, or honey for a simple yet irresistible treat.

Servings and timing

This recipe makes about 8 biscuits. It takes around 5 minutes to prepare and 10–12 minutes to bake, so in under 20 minutes, I can have a batch of warm, homemade biscuits ready to enjoy.

Variations

I sometimes like to brush the tops with melted butter before or after baking for an extra golden finish. When I’m in the mood for something savory, I mix in shredded cheddar cheese or fresh herbs like chives or rosemary. For a sweet twist, I sprinkle a little sugar on top before baking or drizzle honey once they’re out of the oven. These biscuits are also great with sausage gravy or as a base for strawberry shortcake.

Storage/Reheating

I store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I pop them in a 350°F (175°C) oven for about 5 minutes to bring back their fluffiness. If I’m short on time, a quick 10–15 seconds in the microwave works too, though the oven keeps them crisp on the outside. These biscuits also freeze beautifully for up to 2 months — I just reheat them directly from frozen.

FAQs

Can I use regular all-purpose flour instead of self-rising flour?

Yes, I can make my own self-rising flour by mixing 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt for each cup needed.

Why do my biscuits turn out dense?

Overmixing is usually the cause. I make sure to stir the dough only until it comes together and handle it gently when shaping.

Can I make these biscuits ahead of time?

Absolutely. I often prepare the dough, cut out the biscuits, and refrigerate them for up to a day before baking. I just bake them straight from the fridge when ready.

What can I serve these biscuits with?

I love serving them with butter and honey for breakfast, or alongside soups, stews, and fried chicken for dinner. They’re also amazing split open and filled with eggs and bacon for breakfast sandwiches.

Can I use heavy cream that isn’t very cold?

Cold cream helps create a better texture and rise, so I always keep mine chilled until I’m ready to mix it in. Warm cream can make the dough too soft to handle.

Conclusion

These Melt-in-Your-Mouth 2-Ingredient Biscuits are proof that simplicity can still deliver big flavor and texture. I love how quickly I can whip up a batch with ingredients I almost always have on hand. Whether I’m making breakfast, a snack, or a comforting side, these fluffy biscuits never fail to impress with their buttery taste and tender crumb.

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