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Two Ingredient Biscuits

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  • 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


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


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


  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.