Name: 2 Ingredient Biscuits
Prep time: 5 min
Cook time: 12 min
Total time: 20 min
Ingredients: 2 cups self-rising flour (spooned and leveled); 1 cup heavy whipping cream (start with 1 cup and add up to 1/4 cup if needed)

I still remember the first time I made these biscuits in a hurry for a sleepy Sunday brunch — two ingredients, five minutes of mixing, and warm, flaky biscuits out of the oven in under 20. These 2 Ingredient Biscuits (self-rising flour + heavy whipping cream) are exactly the kind of recipe you turn to when you want something comforting, fast, and reliably delicious without the fuss. If you want the basics plus a few smart tweaks to make them better every time, keep reading — and you can see another take on these biscuits in this quick guide to two-ingredient biscuits.

Why you’ll love this dish

These biscuits are shorthand for speed and simplicity. They require no yeast, no butter to cut in, and no rolling pin drama if you prefer drop biscuits. They’re perfect for busy weeknights, last-minute brunches, or when guests arrive and you need a warm bread option fast.

“Flaky, tender, and shockingly simple — these biscuits slice through my Sunday routine like butter.” — a quick review after one bite

What makes them special:

Ultra-fast: From mixing to oven in under 10 minutes.
Few dishes: One bowl, minimal cleanup.
Consistent rise: Self-rising flour plus cream gives a reliable lift and tender crumb.
Versatile: Eat plain, split for sandwiches, or dress up with honey or sausage gravy.

If you want another similar version with extra tips and troubleshooting, check this two-ingredient biscuits page for comparison.

Step-by-step overview

You’ll mix flour and cream until a soft dough forms, gently knead to develop a little structure, roll or pat to your preferred thickness, cut or drop, and bake at a high temperature to get quick oven spring and golden tops. Expect no chilling time—these go straight into the oven. The whole process is forgiving: overworking gives denser biscuits, so be light with the kneading.

What you’ll need

2 cups self-rising flour (spooned and leveled)
1 to 1 1/4 cups heavy whipping cream (start with 1 cup and add up to 1/4 cup if needed)

Notes/substitutions:

No self-rising flour? Make your own by combining 2 cups all-purpose flour + 3 tsp baking powder + 1 tsp salt.
For a dairy-free alternative, try full-fat canned coconut milk (results differ slightly).
Using chilled cream yields a slightly flakier texture; room-temp cream makes mixing easier.

Directions to follow

Preheat the oven to 425°F (220°C) and line a baking sheet.
In a large bowl, pour the self-rising flour. Add 1 cup of heavy whipping cream.
Stir with a spatula until a shaggy dough forms. If it looks too dry, add cream by tablespoonfuls until it holds together.
Turn dough onto a lightly floured surface and fold it over itself 3–6 times; knead gently—don’t overwork.
Pat or roll dough to about 1/2-inch thickness (thicker for taller biscuits). Cut with a 2–3 inch cutter or simply use a glass. Re-roll scraps once.
Place biscuits on the baking sheet, close but not touching for crisper sides. Brush tops with a little cream for shine (optional).
Bake 10–12 minutes, until tops are golden and a toothpick comes out clean. Serve warm.

Pro tip: A hotter oven gives better oven spring; don’t open the oven during the first 8 minutes.

Best ways to enjoy it

These biscuits are a blank canvas. Try:

Split and serve with butter and honey for breakfast.
Make breakfast sandwiches with fried eggs and cheese.
Spoon over with sausage gravy for a classic Southern plate.
Use alongside soups and stews to sop up broths.
Brush with garlic butter and sprinkle parsley for a savory side.

For more serving ideas and a slightly different take you can pair with mains, see this easy two-ingredient biscuits roundup.

How to store & freeze

Room temperature: Store cooled biscuits in an airtight container for up to 2 days. Wrap in foil to maintain softness.
Refrigerator: Keeps up to 5 days but may firm the crumb; reheat gently.
Freezing: Cool completely, then flash-freeze on a tray. Transfer to a freezer bag and store up to 3 months. Reheat from frozen in a 350°F (175°C) oven, wrapped in foil, for 10–15 minutes.
Safe handling: Always cool biscuits before storing to avoid trapped steam and sogginess. Reheat until internal temperature reaches 165°F (74°C) if reheating from refrigerated leftovers.

Pro chef tips

Less is more when kneading: handle just enough to bring the dough together. Over-kneading makes tough biscuits.
Thickness matters: 1/2-inch = tender, 3/4–1 inch = taller, fluffier biscuits.
Use a metal cutter and press straight down without twisting to keep the edges from compressing.
Warm ovens produce the best rise—preheat thoroughly.
For extra layers, fold the dough like a letter (fold in thirds), then pat and cut; it creates more lamination.

Creative twists

Cheesy herb biscuits: Fold in 1/2 cup grated cheddar and 1 tbsp chopped chives.
Sweet honey butter biscuits: Add a tablespoon of sugar to the dough and serve with whipped honey butter.
Everything biscuit: Sprinkle everything bagel seasoning on top before baking.
Drop-biscuit shortcut: Skip rolling—drop heaping spoonfuls onto the sheet for rustic biscuits.
Gluten-free idea: Use a 1:1 gluten-free self-rising flour blend and check texture—may need slightly less cream.

Your questions answered

Q: How long does prep and bake take?
A: About 5–10 minutes prep and 10–12 minutes baking — roughly 20 minutes total from start to finish.

Q: What if my dough is sticky or dry?
A: Sticky: add a tablespoon of flour at a time when shaping. Dry: add cream tablespoon by tablespoon until cohesive. Aim for a soft, slightly tacky dough.

Q: Can I make these ahead?
A: You can shape them and freeze raw on a baking sheet, then bake from frozen adding a few extra minutes. Fully baked biscuits reheat well in the oven.

Q: Are they good without self-rising flour?
A: Yes—just mix all-purpose flour with baking powder and salt (see Ingredients notes) to mimic self-rising flour.

Q: Will heavy cream make them greasy?
A: No — heavy cream hydrates and adds fat for tenderness. Using too much can make biscuits dense; follow measurements and add cream sparingly.

Conclusion

These 2 Ingredient Biscuits are a fast, reliable way to get warm, tender biscuits on the table with minimal effort. For a well-tested technique and more troubleshooting tips, you can read the Serious Eats two-ingredient cream biscuits method or compare variations from Southern Living’s 2-Ingredient Biscuits recipe. Both resources complement the approach here and offer extra notes on texture and technique.