Go Back

2 Ingredient Biscuits

These quick and easy 2 Ingredient Biscuits made with self-rising flour and heavy whipping cream are flaky, tender, and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 8 biscuits
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

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

Notes

Store cooled biscuits in an airtight container for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat in a 350°F oven.