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2-Ingredient Biscuits

These quick and easy 2-ingredient biscuits made with self-rising flour and heavy whipping cream are tender, flaky, and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 10 biscuits
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main 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.

Method
 

Preparation
  1. Preheat your oven to 500ºF. Line a baking sheet with parchment paper and set aside.
  2. Put the self-rising flour in a large mixing bowl. Make sure it’s evenly aerated by whisking it.
  3. Gradually pour in the heavy whipping cream while stirring with a spatula until the flour is just moistened into a sticky, shaggy dough.
  4. Lightly dust a work surface with a bit of self-rising flour. Turn the dough out onto the surface.
  5. 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.
  6. Dust the top lightly with flour, fold the dough over once, then pat back to ½-inch thickness again.
  7. Cut biscuits using a 2-inch biscuit cutter. Press straight down—avoid twisting the cutter.
  8. Arrange the biscuits on the prepared sheet, leaving a little space between them.
Baking
  1. Bake for 10–12 minutes, until tops are golden and edges are set. Serve warm.

Notes

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. For freezing, flash-freeze on a sheet for an hour, then transfer to a freezer bag for up to 1 month.