Name: 2-Ingredient Biscuits
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 cups self-rising flour (Do not substitute plain all-purpose unless you add baking powder and salt.); 1.5 cups heavy whipping cream (Cold is fine; full-fat gives the best rise and tenderness.)

I still remember the first time I made these biscuits: two pantry ingredients, ten minutes in the oven, and a buttery, flaky bite that felt like a small miracle. These 2-ingredient biscuits—made with self-rising flour and heavy whipping cream—are the fastest route to warm, homemade biscuits when you want comfort without fuss.

Why you’ll love this dish

These biscuits are tiny miracles of simplicity. With just self-rising flour and heavy whipping cream you get tender, flaky biscuits in about 15 minutes from start to finish. They’re perfect for busy weeknights, last-minute brunches, or when you want scratch-made comfort without pulling out a dozen ingredients.

“I served these at a last-minute brunch and everyone asked for the recipe — they’re that easy and reliably delicious.”

What makes them special is the chemistry: self-rising flour already contains the leavener and salt, and the cream’s fat creates steam and lift as it bakes, producing layers without rolling in butter. That’s why home cooks turn to them when they need fast, dependable results.

How this recipe comes together

This is a forgiving, hands-on recipe. You’ll mix flour and cream to a sticky dough, gently pat and fold the dough a couple of times to build layers, cut biscuits, and bake at high heat so they puff quickly. Expect a short prep (5–10 minutes) and a quick bake (10–12 minutes). No chilling required and very little cleanup.

What you’ll need

2 cups self-rising flour (do not substitute plain all-purpose unless you add baking powder and salt; see Variations)
1½ cups heavy whipping cream (cold is fine; full-fat gives best rise and tenderness)

Notes/substitutions inline:

If you only have all-purpose flour: for 2 cups AP flour add 3 teaspoons baking powder and 1 teaspoon salt to make a self-rising equivalent.
For a lighter texture, use cold cream straight from the fridge.
Gluten-free option: use a cup-for-cup self-rising gluten-free flour blend that contains xanthan or similar binder.

Step-by-step instructions

Preheat your oven to 500ºF. Line a baking sheet with parchment paper and set aside. A hot oven is key for quick steam and good rise.
Put the 2 cups of self-rising flour in a large mixing bowl. Make sure it’s evenly aerated (a quick whisk will do).
Gradually pour in 1½ cups heavy whipping cream while stirring with a spatula. Stop when the flour is just moistened into a sticky, shaggy dough. You may not need every drop of cream.
Lightly dust a work surface with a bit of the self-rising flour. Turn the dough out onto the surface.
Gently pat and fold the dough over itself a couple of times to create layers, then roll or pat it to about ½-inch thickness (aim for roughly a 7-inch square). Don’t overwork it.
Dust the top lightly with flour, fold the dough over once, then pat back to ½-inch thickness again. This folding builds flaky layers.
Cut biscuits using a 2-inch biscuit cutter. Press straight down—avoid twisting the cutter—to keep layers intact. Reroll scraps as needed and cut more biscuits.
Arrange the biscuits on the prepared sheet, leaving a little space between them.
Bake 10–12 minutes, until tops are golden and edges are set. Serve warm.

Best ways to enjoy it

Split warm and slather with butter and honey for breakfast.
Use as a base for sausage gravy or short-stack breakfast sandwiches.
Serve alongside soups, stews, or a big pot of chili for soaking up juices.
Turn them into mini sliders with fried chicken or ham and cheese for casual entertaining.

Storage and reheating tips

Room temperature: Store in an airtight container for up to 2 days. Cool completely before storing to prevent condensation.
Refrigeration: If you want to prolong freshness, refrigerate up to 4 days. Bring to room temp before reheating.
Freezing: Flash-freeze on a sheet for an hour, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350ºF oven for 10–12 minutes, or until warmed through.
Reheating: For best texture, reheat in a 350–375ºF oven or toaster oven for a few minutes. Microwave will warm quickly but can make biscuits soft or soggy.

Food safety: discard any cream-based dough left at room temperature for more than 2 hours.

Helpful cooking tips

Use cold cream for a better lift; warm cream can lead to a denser biscuit.
Don’t overwork the dough—folding a couple times is enough. Over-kneading tightens gluten and reduces flakiness.
Press the cutter straight down without twisting to help the biscuits rise evenly.
If the dough is too sticky to handle, dust your hands and work surface sparingly with flour. Too much flour makes them dry.
Watch the tops closely in the final minutes—high heat browns quickly.

Creative twists

Herb and cheese: fold in 2 tablespoons chopped chives and ¼ cup grated cheddar before cutting.
Sweet version: add 1–2 tablespoons sugar and brush tops with melted butter and a sprinkle of sugar before baking.
Garlic-parmesan: brush tops with garlic butter after baking and sprinkle with grated Parmesan.
Vegan-ish: try full-fat canned coconut cream in place of heavy cream for a dairy-free option (texture will be slightly different).
Spicy biscuits: fold in 1–2 teaspoons of diced jalapeño and ¼ cup shredded pepper jack.

Common questions

Q: How many biscuits does this recipe make?
A: Yield varies with cutter size and rerolls. Using a 2-inch cutter you’ll typically get about 8–12 biscuits.

Q: Can I use milk instead of heavy cream?
A: You can, but heavy cream gives a richer texture and more reliable rise. Whole milk or half-and-half will work but expect slightly less tender, less flaky results.

Q: My biscuits came out flat—what went wrong?
A: Common causes: overworking the dough, using warm cream, or not preheating the oven to a high enough temperature. Also make sure your self-rising flour is fresh (old leavening loses strength).

Q: Can I make the dough ahead of time?
A: You can mix the dough and refrigerate it for up to 24 hours. Let it warm slightly before cutting so it’s easier to pat and shape.

Q: Are these biscuits the same as drop biscuits?
A: No—drop biscuits are spooned onto the baking sheet and have a different texture. These are rolled/patted and cut to produce layered, slightly flakier biscuits.

Conclusion

If you want a fast, reliable biscuit with minimal ingredients and great results, these 2-ingredient biscuits deliver every time. For a slightly different technique and extra tips, see this 2-Ingredient Cream Biscuits Recipe, and for another classic take and serving ideas check out this 2-Ingredient Biscuits Recipe.