Homemade biscuits with only 2 ingredients? Yes please! These quick 2 ingredient biscuits are fluffy and full of flavor with half the effort!
These 2 ingredient biscuits are what I make if I have no biscuits frozen, need them raw for another recipe, or need to use up any heavy cream that is about to go bad. Waste not, want not! If I haven’t shared this yet, I am a huge proponent of the freezer and batch cooking! I don’t make homemade biscuits all of the time. I make them once, freeze them, then cook as needed. That’s where this recipe comes in! It solves a particular problem and has a specific purpose in my kitchen.
This 2 ingredient recipe also keeps me from buying store bought canned biscuits. Yes, store bought are so much easier, but these 2 ingredient biscuits are better for you without the additional processing and preservatives that exist in the storebought biscuits. We try to do what we can where we can around here when it comes to better food choices, but by no means are we food snobs! We partake in the junk as well…balance…right?!
See the recipe card for this 2 Ingredient Biscuit Recipe at the bottom of the page with detailed ingredients list and full step-by-step instructions. Print to save in your cookbook binder or bookmark this page!
Why I Love These 2 Ingredient Biscuits
- They are super simple to mix up and roll out
- These biscuits are really tender and fluffy
- The flavor in these biscuits is all there. They taste great!
- Made with simple ingredients that I usually have on hand
- You can be a complete beginner in the kitchen and these are going to be a quick win for you!
Ingredients Needed for 2 Ingredient Biscuits
- Self-Rising Four
- Heavy Whipping Cream
That’s it y’all, but is the 2 ingredient claim a little deceiving…possibly, but self-rising flour is something that I usually have on hand in my pantry. It is very shelf stable and lasts a long time just like normal all purpose flour. Self-rising flour, or sometimes known as Hot Rize in some brands, is just all purpose or lower protein flour that has the baking powder and salt already mixed into it.
You can easily make and store your own self rise flour, which is what I like to do. In making my own, I am able to use organic unbleached flour which is, there again, just a little better for your gut. I am also able to cut down on some ingredients or things I buy in my pantry by making my own…in batches of course!
Instructions for 2 Ingredient Biscuits
Preheat your oven to 450 degrees.
Add your self-rising flour and cream to a large to medium size mixing bowl. You can either hand mix these, or put in your stand mixer. I find it easier to just mix these by hand when making since it’s a smaller amount. Stir together until it forms a shaggy biscuit dough. If too dry add a little more cream or milk.
Dump your dough onto a floured surface, aka my countertop, and bring the dough together with your hands. Roll out the dough with a rolling pin into a sheet around 3/4 inch thickness. Confession…I usually just flatten it out with my already floury hands and skip dirtying up another kitchen tool. Here you can see I rolled a little at a time since I wasn’t working with a whole lot of counterspace this night.
Use your biscuit cutter to cut your biscuits. PSA! Only use a drinking glass or a mason jar in a pinch. Try to actually use a biscuit cutter or a round cookie cutter. If you use a glass, the rounder and duller edge squishes the layers of dough together and your biscuits will not rise as high!
If you don’t want to go to all of that trouble…I got you…and a lot of times…SAME! Scoop balls of biscuit dough onto your straight onto your sheet pan or cooking vessel of choice.
I usually bake my biscuits on a parchment lined cookie sheet, or sometimes in my cast iron. How many biscuits you have will completely depend on what method you use and how big you cut or scoop your biscuits. This recipe usually makes about 12+/- biscuits for me. I did a double batch in this photo.
Brush the tops of your biscuits with a little more heavy cream or milk. This is also supposed to help them rise, but I honestly don’t know if it makes much difference. So, if you forget like I often do, no worries.
Put your biscuits into your 450 degree oven and bake for 10-12 minutes or until the biscuits are golden brown on top and cooked all the way through. Break one open, if necessary, to check. Nobody wants to bite into a doughy biscuit!
Now butter that biscuit and enjoy!
Other Farmhouse 181 Recommendations
If you love this 2 Ingredient Biscuit Recipe, check out a few of these other Farmhouse 181 recipes where you can put those biscuits to good use!
- Southern Biscuit Pot Pie Recipe in the Cast Iron
- Biscuits and Gravy Recipe with Deer Sausage (Coming Soon!!!)
- Strawberry Shortcake Biscuit Dessert (Coming Soon!!!)
Quick 2 Ingredient Biscuits Recipe
Ingredients
- 3 cups Self-Rising Flour
- 1½ cups Heavy Whipping Cream
- Additional whipping cream to brush tops of biscuits, if desired
Instructions
- Preheat your oven to 450 degrees.
- In a mixing bowl, combine your flour and heavy whipping cream. Mix together until a shaggy dough forms. Use your floured hands if necessary. Add more flour or cream, if needed.
- Turn biscuit dough out on a floured surface and bring the dough together.
- Roll into a 3/4 inch thickness then use a biscuit cutter to cut out your biscuits.
- Put biscuits onto a parchment lined sheet pan.
- If you don’t want to roll out the dough, you can spoon the dough directly onto your parchment lined cooking sheet.
- Brush the tops of your biscuits with heavy whipping cream.
- Put your biscuits into the oven and bake for 10-12 minutes or until golden brown on top and cooked all the way through.
- Serve warm or let cool then enjoy!
Yum!😋
Easiest homemade biscuits ever! I will no longer waste time grating the frozen butter for homemade biscuits. This is my new go to recipe. Quick, easy, but still homemade. Thanks Britt!
Time to restock the freezer with these biscuits. Papa’s new favorite!