Say goodbye to long ingredient lists and complicated baking instructions. If you’re craving warm, flaky, homemade biscuits but don’t want to spend hours in the kitchen, these 2 ingredient biscuits are exactly what you need. With just self-rising flour and heavy cream, you can whip up a batch of soft, fluffy biscuits that taste like they came from a Southern bakery. This simple recipe is ideal for beginners, busy families, or anyone who wants a quick, no-fail biscuit recipe.
These biscuits aren’t just about convenience — they’re genuinely delicious. When you combine the fat-rich cream with the leavening agents in self-rising flour, you get a tender, golden biscuit with no need for butter or additional ingredients. The magic lies in the chemical reaction between the ingredients, similar to the Maillard reaction that gives baked goods their signature golden finish. You don’t need to be an experienced baker to achieve great results, just a bowl, a spoon, and a few minutes of your time.
Many traditional biscuit recipes call for a blend of flour, butter, baking powder, and milk — but this one skips the extra steps and ingredients without sacrificing flavor. The result is just as comforting as those passed-down family recipes, but easier to execute. If you’ve ever tried making biscuits from scratch and ended up with flat, tough results, this simplified version offers a no-fuss solution. Plus, because it requires so little prep, it’s perfect for spontaneous baking moments or when you’re short on ingredients. For those curious about what exactly goes into self-rising flour, you can find more about its components in this Wikipedia article.
Want to try different variations? You’ll find inspiration on Pinterest with dozens of ways to customize your easy biscuit recipe. Whether you’re pairing them with gravy or jam, serving them at breakfast or dinner, or making them the base for strawberry shortcake, these 2 ingredient biscuits are the ultimate quick comfort food.
Making melt-in-your-mouth biscuits with just two ingredients might sound too good to be true, but it all comes down to the right components: self-rising flour and heavy cream. These pantry staples come together to form a soft, tender dough that rises beautifully and bakes into golden, fluffy biscuits.
Self-Rising Flour
This is not your average flour. Self-rising flour is a pre-mixed blend of:
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All-purpose flour
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Baking powder (a leavening agent)
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Salt
This means you don’t need to add any additional rising agents. The key to success with this recipe is understanding that using all-purpose flour alone won’t work unless you add the correct amount of baking powder and salt. If you don’t have self-rising flour at home, you can easily make your own by combining 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Learn more about the makeup of self-rising flour in this detailed guide.
Heavy Cream
The second ingredient is heavy cream, which plays the role of both fat and moisture. Its high fat content (around 36%) makes it ideal for biscuit recipes because it creates a rich texture without needing butter. It’s important to use cold cream, as cold fat helps create a flaky structure in the oven. For more about the different types of cream and how they function in baking, check out this explanation on Wikipedia.
If you’re looking for a dairy-free alternative, some bakers substitute full-fat coconut cream or plant-based whipping cream. However, these substitutions may affect both texture and flavor. If you want to explore alternatives and healthy swaps, search for DIY baking tips or cream substitutes on Pinterest.
Together, these two ingredients perform a simple but effective baking formula. When mixed correctly, they produce a dough that’s easy to shape and a biscuit that’s tender on the inside with a slightly crisp golden exterior. Understanding the role of each ingredient is key to baking success, especially when working with just two of them.
Step-by-Step Instructions
Making 2 ingredient biscuits is all about simplicity and technique. While the ingredients are minimal, following each step properly will ensure your biscuits come out light, fluffy, and perfectly golden. Here’s exactly how to do it:
Step 1: Preheat and Prepare Your Baking Sheet
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Preheat your oven to 450°F (230°C).
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Lightly grease a baking sheet or line it with parchment paper to prevent sticking.
Step 2: Combine the Ingredients
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In a large bowl, add 2 cups of self-rising flour.
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Pour in 1 ½ cups of cold heavy cream.
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Stir gently with a wooden spoon or spatula until the dough just comes together. Do not overmix — this is key to keeping the biscuits tender.
Step 3: Shape the Dough
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Turn the dough out onto a lightly floured surface.
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Pat or roll it to about ½-inch thickness. Avoid using a rolling pin if possible; hands work best for a tender texture.
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Use a round biscuit cutter or a drinking glass to cut out biscuit shapes. Press straight down without twisting to help them rise evenly.
Step 4: Arrange on the Baking Sheet
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Place the biscuit rounds close together if you want soft sides, or space them out for crispier edges.
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This decision affects texture — a detail that many traditional bakers overlook.
Step 5: Bake and Serve
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Bake for 10–12 minutes, or until the tops are lightly golden.
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Keep an eye on them during the last couple of minutes to avoid overbaking.
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Remove from the oven and serve warm. For more examples of golden biscuit perfection, explore baking tips on Pinterest.
The baking process works thanks to the leavening in self-rising flour and the fat in heavy cream. The cream acts similarly to butter by melting during baking, which forms tender layers. This is similar to what happens in flaky pastry, where fat layers create separation and fluffiness.
If you’re new to biscuit baking, this method removes the intimidation of cutting cold butter into flour. It’s quicker and more foolproof, making it a perfect choice for beginners or busy weeknight bakers.
Visual Cues for Perfect Biscuits
Knowing what to look for will help you master this easy recipe. Here are the visual and textural signs that your 2 ingredient biscuits are just right:
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Dough should be soft and slightly sticky but not wet. It should hold its shape when cut.
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Biscuit rounds should have clean edges if cut properly (no twisting).
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During baking, they should rise and show visible layers.
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Tops will become lightly golden when fully baked.
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Inside, the biscuits should be soft, fluffy, and steamy when broken apart.
Understanding how dough reacts during baking is key, and concepts like the Maillard reaction explain why the tops turn golden — the sugar and protein reacting under heat.
Why This Recipe Works
The reason this two-ingredient biscuit recipe is so successful lies in the science of its ingredients:
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Self-rising flour provides structure and leavening, eliminating the need for added baking powder or salt.
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Heavy cream contains both the liquid and fat needed to bind the dough and create a rich, tender crumb.
Unlike recipes that call for separate wet and dry fats (like butter and milk), using cream streamlines the process without compromising texture. This approach is similar to what’s used in making traditional biscuit bread, but with fewer steps.
The balance of moisture and fat in cream also mimics what butter would do in classic biscuits. Because the dough is minimally worked, the gluten isn’t overdeveloped, which means your biscuits won’t turn out tough or chewy.
This recipe is also extremely forgiving, making it great for anyone who’s new to baking. If you’ve ever struggled with making biscuits before, this technique gives you fewer variables to mess up while still producing impressive results.
Serving Suggestions
Once baked, your 2 ingredient biscuits are incredibly versatile. Here are some ways to enjoy them:
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Classic: Serve warm with butter, honey, or jam.
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Savory: Add sausage gravy or serve alongside fried chicken.
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Sweet: Slice and top with whipped cream and strawberries for shortcakes.
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Breakfast: Use as the base for egg and bacon sandwiches.
You’ll find tons of serving ideas on Pinterest, ranging from savory to sweet. Since these biscuits are neutral in flavor, they can easily take on whatever dish you pair them with.
Tips for the Best 2 Ingredient Biscuits
To get bakery-style results, keep these expert tips in mind:
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Use cold heavy cream to help the dough stay firm and rise higher.
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Stir the dough gently — overmixing creates tough biscuits.
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Don’t twist the cutter when shaping — press straight down.
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Place the biscuits close together for softer sides, or apart for crisp edges.
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Let the biscuits rest for a couple of minutes after baking to finish setting.
These steps are simple but make a big difference. It’s also helpful to check out DIY baking tips on Pinterest for visual guides and troubleshooting ideas.
Common Mistakes to Avoid
Even simple recipes can go wrong if you skip the small details. Avoid these common errors:
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Using warm cream: This can make the dough greasy and hard to handle.
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Overmixing the dough: Leads to tough, dense biscuits.
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Incorrect flour: All-purpose flour without leavening will result in flat biscuits.
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Twisting the cutter: Seals the edges and prevents a proper rise.
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Skipping the preheated oven: A cold oven means flat, unevenly baked biscuits.
Understanding these mistakes helps improve your baking over time, especially if you’re experimenting with variations or substitutions.
How to Customize Your Biscuits
One of the best parts of this recipe is how easy it is to customize. You can add flavors or mix-ins without changing the base structure.
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Cheesy Biscuits: Stir in ½ cup shredded cheddar or parmesan.
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Herb Biscuits: Add chopped chives, garlic powder, or rosemary.
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Sweet Biscuits: Mix in a tablespoon of sugar and a pinch of cinnamon.
Check out easy biscuit variations on Pinterest for more creative flavor ideas.
When adding ingredients, just make sure not to overwork the dough. Fold in additions gently after mixing the flour and cream.
How to Store and Reheat
2 ingredient biscuits taste best fresh, but they store well if handled properly:
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Room Temperature: Store in an airtight container for up to 2 days.
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Freezing: Freeze baked biscuits in a sealed bag or freeze unbaked dough rounds for future use.
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Reheating: Warm in a 300°F oven for 5–7 minutes or microwave for 10–15 seconds.
Reheating in the oven maintains the crisp edges, while microwaving keeps them soft.
Variations to Try
Beyond the base recipe, try these creative biscuit twists:
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Buttermilk Biscuits: Swap cream for buttermilk (add a bit of butter).
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Yogurt Biscuits: Use Greek yogurt for a tangy, protein-packed option.
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Mini Biscuits: Cut into smaller rounds for appetizers or snack-sized servings.
These simple changes can turn the base recipe into something completely new.
Frequently Asked Questions
What can I use if I don’t have self-rising flour?
Make your own: Combine 1 cup all-purpose flour, 1½ tsp baking powder, and ¼ tsp salt.
Can I make biscuits without baking powder?
Yes, but only if you’re using self-rising flour, which already includes it.
What is the secret to light, fluffy biscuits?
Use cold ingredients, minimal mixing, and don’t twist the cutter.
Can I make these dairy-free?
Try using full-fat coconut cream or a non-dairy whipping cream alternative, but results may vary.
Can I freeze the dough and bake later?
Yes! Cut and freeze the dough rounds on a baking sheet, then transfer to a freezer bag.
How do I make biscuits rise higher?
Use fresh self-rising flour, avoid overworking the dough, and press the cutter straight down.
How to Make Melt-in-Your-Mouth 2 Ingredient Biscuits
These melt-in-your-mouth 2 ingredient biscuits are the easiest way to enjoy fresh, flaky, golden biscuits with minimal effort. Made with just self-rising flour and heavy cream, they bake up soft, fluffy, and perfect for any meal. Whether you’re new to baking or in a rush, this no-fail biscuit recipe delivers warm, comforting results every time.
Ingredients
- 2 cups self-rising flour
- 1 1/2 cups heavy cream
Instructions
Preheat your oven to 450°F (230°C) and lightly grease or line a baking sheet with parchment paper.
In a large bowl, combine self-rising flour and heavy cream. Stir just until a soft dough forms—do not overmix.
Turn the dough out onto a lightly floured surface. Gently pat or roll it to about 1/2-inch thickness.
Use a biscuit cutter or glass to cut out biscuit rounds.
Place the biscuits on the prepared baking sheet, close together for soft sides or spaced apart for crispier edges.
Bake for 10–12 minutes or until the tops are lightly golden.
Remove from the oven and serve warm.
Notes
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Always use cold heavy cream for best results.
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Do not overmix the dough — it should just come together.
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Biscuits can be frozen before or after baking for future use.
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For golden tops, brush with a bit of extra cream before baking.
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Customize with herbs, cheese, or a touch of sugar for different flavors.
