These featherlight Two Ingredient Biscuits are incredibly fluffy with golden crispy exteriors, and you’ll think you’re eating your grandma’s best southern biscuits.

Two Ingredient Biscuits.

Can you believe that a good biscuit can be made with simply 2 ingredients? I know, I couldn’t believe it either. That’s why my curiosity got the best of me, and I had to make this recipe just once.

I had seen recipes for two ingredient biscuits floating around on Pinterest for some time, and each time I would chuckle and say to myself, that a biscuit couldn’t possibly be very good with just two ingredients. I didn’t even bother to look at the recipe to see what the two ingredients were. I would simply move on.

I love homemade biscuits, and I’ve pulled many pans of hot biscuits out of my oven. However, all of my biscuit recipes consist of more than two ingredients and take at least 15 minutes to prep. Even my easy Buttermilk Drop Biscuits take 10 to 15 minutes to prep.

The other day I was scanning Pinterest again, and what popped up in my feed…those darn two ingredient biscuits again. Okay, enough!! I’m making those darn biscuits to satisfy my curiosity, once and for all. One week later, two batches later, and my husband is asking me to make them again for breakfast. ‘Nuf said!!

Ingredients

  • 2 cups self-rising flour
  • 1 1/2 cups heavy whipping cream

Instructions

Add the flour and heavy whipping cream to a large bowl. Mix just to combine.

Transfer the dough to a floured work surface. Turn the dough over onto itself (like a calzone) and repeat 3 more times, adding a little flour if the dough is sticky. 

Using your hand, pat the dough out to a thickness of 3/4 to 1-inch. Using a 2 1/2 inch biscuit or cookie cutter, cut the biscuits by cutting straight down and back up, dipping the cutter in flour as needed. Don’t twist the cutter. 

Bake the biscuits for 12 minutes or until the tops are golden brown. Remove them from the oven and brush the tops with butter. Serve while hot!

Pro tips

  • Use heavy whipping cream for the best flavor and texture in these biscuits.
  • Measure the flour correctly. Spoon the flour into the measuring cup and use a knife to level it off. Don’t dip your measuring cup into the flour. Flour in a bag or container is compacted, and if you simply dip your measuring cup into the flour, you’ll end up with too much flour.
  • Make sure your self rising flour is still good. If it’s been open and in your pantry for several months, chances are it’s expired.
  • Don’t pat the dough out too thin. Pat it out to at least 3/4 inch in thickness. If you use a 2 1/2-inch cutter, and pat the dough out to 3/4-inch, you’ll get 6 large biscuits and a smaller one for the center. If you pat the dough out to 1-inch in thickness, you’ll get 6 tall biscuits. You can use a 2 1/4-inch cutter, cut them 1-inch in thickness, and you’ll get 8 tall biscuits.
  • Place the biscuits touching each other in the pan. This way they support each other as they rise upward.
  • You can choose to brush the unbaked biscuit tops with whipping cream as some people do. However, I find they brown perfectly without brushing the tops, and I brush the tops with butter after they’re baked.
Two Ingredient Biscuits.

Frequently Asked Questions

Can I use all-purpose flour in this recipe?

Yes you can. However, you’ll need to add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to each cup of all-purpose. Self rising flour already contains baking powder and salt, whereas, all-purpose flour contains neither.

Can I freeze these biscuits?

Yes, you can. You can freeze the baked biscuits for up to 3 months. Thaw, cover with foil and reheat in a 300 degree oven. You can also freeze the unbaked biscuits and place them directly from the freezer to the oven and bake.

More biscuit recipes you might like…

Big Fluffy Buttermilk Biscuits

Soft & Fluffy Cream Cheese Biscuits

Buttermilk Butter Dip Biscuits

If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you!

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Two Ingredient Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cindy @mycountrytable
  • Prep Time: 10 minutes
  • Cook Time: 12 to 13 minutes
  • Total Time: 0 hours
  • Yield: 6 to 7 biscuits 1x
  • Category: Bread/Breakfast
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

These biscuits are so quick and easy and so fluffy and delicious. You should let the kids help you make them.

Ingredients

Units Scale
  • 2 cups self-rising flour
  • 1 1/2 cups heavy whipping cream

Instructions

  1. Preheat an oven to 475 degrees. Grease a round cake pan or iron skillet. Don’t use butter. Use oil or solid Crisco. Butter will brown the bottoms too much.
  2. Mix the dough: Add the flour and heavy whipping cream to a large bowl. Mix just to combine. Transfer the dough to a floured work surface. Turn the dough over onto itself (like a calzone) and repeat 3 more times, adding a little flour if the dough is sticky. 
  3. Cut the biscuits: Using your hand, pat the dough out to a thickness of 3/4 to 1-inch. Using a 2 1/2 inch biscuit or cookie cutter, cut the biscuits by cutting straight down and back up, dipping the cutter in flour as needed. Don’t twist the cutter. 
  4. Bake the biscuits for 12 minutes or until golden brown on top. Brush the tops with butter and serve.