Easy Biscuits

What could be easier than two-ingredient biscuits? As the name indicates, this crowd-pleasing recipe requires just two ingredients: self-rising flour and heavy whipping cream.

Brushing with the heavy cream provides a nice golden, flaky layer on top, for a dynamic result that belies the recipe’s simplicity. Feather-light and fluffy on the inside, crispy and golden on the outside, these biscuits have a rich flavor and a classic—distinctly Southern—style. 

Whip them up in just 10 minutes of active prep table—and have 12 warm and satisfying biscuits on the table in about 12 minutes of baking time. With such simple requirements, this is a great recipe to involve kids in the kitchen.

2-Ingredient Biscuit Ingredients

To make these biscuits, you’ll need just two ingredients:

• Soft wheat self-rising flour, such as White Lily: This flour does the work of rising and making the biscuit tender.
• Heavy whipping cream: Adds moisture and loads of fat so the biscuits aren’t dry.

These Southern biscuits couldn’t be simpler! Keep things classic and serve them warm with salted butter and honey, or sprinkle them with sugar and top with macerated strawberries for a quick and impressive shortcake.

 28 Biscuit Recipes That Belong At Every Southern Table

How To Make 2-Ingredient Biscuits

With just two ingredients, these biscuits aren’t much more complicated than classic buttermilk biscuits. But even if you’ve never made biscuits before, these are easy to roll out. Here’s how to do it (the full recipe is below);

• Step 1. Prepare oven and pan: First, preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper and set it aside.
• Step 2. Combine ingredients: Put the flour in a large bowl and pour in the cream, stirring with a wooden spoon until the dough is combined but still a bit lumpy. 
• Step 3. Roll out dough: Put the dough onto a lightly floured work surface and form it into a ball. Sprinkle it with more flour if it’s too sticky. Use a floured rolling pin to roll out the dough to 3/4-inch thickness. Cut it into rounds using a cutter, dipping the cutter into flour between each cut. Reroll any scraps as needed to make a dozen rounds in all.
• Step 4. Bake biscuits: Put the rounds on the prepared baking sheet and brush the tops of each with cream using a pastry brush. Bake in the oven until golden brown. 

How To Serve 2-Ingredient Biscuits

Serve these biscuits warm, along with salted butter and honey. Serve them with any breakfast dish—alongside orange juice, a tall glass of milk, and all your favorite breakfast sides. Or sprinkle a little bit of sugar on the tops for added sweetness, and top with macerated strawberries for a quick shortcake.

How To Store and Reheat Biscuits

Although these two-ingredient biscuits are quick and easy to make, they can also be frozen after baking and reheated in the oven. 

2-Ingredient Biscuit Baking Tips

The dough in this recipe is super easy to work with and makes just the right amount that you only need to work it once. In fact, for best results, try to work it only minimally: While many recipes call for kneading the dough, rolling to exact shapes, and even folding over for flaky biscuits, doing so with this recipe risks disturbing the fat in the heavy cream that’s already so emulsified. Rolling to a very rough but thick disc does the trick, and only requires rerolling once. 

More Easy Biscuit Recipes

Once you’re in the biscuit groove, keep going with these recipes:

• Biscuit-Bowl Biscuits
• Buttermilk Drop Biscuits Recipe
• Cornmeal Angel Biscuits
• Biscuits and Gravy Skillet Recipe
• Fried Chicken Biscuits With Rosemary Hot Honey

Editorial contributions by Alesandra Dubin.

Ingredients

• 2 cups (about 10 1/2 oz.) soft wheat self-rising flour (such as White Lily), plus more for work surface and as needed
• 1 1/4 cups heavy whipping cream, plus more for brushing
• Salted butter, to serve
• Honey, to serve

Directions

1. Prepare oven and baking sheet: Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper; set aside.
2. Prepare biscuit dough: Place flour in a large bowl. Slowly pour in cream, and stir with a wooden spoon until dough is just combined but still lumpy, 1 to 2 minutes.DOTDASH MEREDITH FOOD STUDIOS
3. Roll out dough: Turn dough out onto a lightly floured work surface. Gently form it into a loose ball, sprinkling with more flour if dough is too sticky.DOTDASH MEREDITH FOOD STUDIOS
4. Cut biscuits: Using a lightly floured rolling pin, roll dough to 3/4-inch thickness. Cut dough using a 2 1/4-inch round metal cutter, dipping cutter into flour between each cut. Reroll dough scraps once to make 12 dough rounds total.DOTDASH MEREDITH FOOD STUDIOS
5. Brush biscuits with cream: Place dough rounds about 2 inches apart on the prepared baking sheet. Using a pastry brush, lightly brush the tops of each biscuit with cream.DOTDASH MEREDITH FOOD STUDIOS
6. Bake biscuits: Bake biscuits in preheated oven until golden brown, about 12 minutes. Serve warm with salted butter and honey.