Ultimate Two-Ingredient Biscuits

This hearty 2-ingredient biscuit recipe has transformed my weekend breakfasts from ordinary to extraordinary. With just self-rising flour and heavy cream, you can create fluffy, golden biscuits that taste like they took hours to make, not minutes.

I discovered this recipe during a snowstorm when butter was scarce but I had plenty of heavy cream. My family was so impressed they thought I'd spent all morning in the kitchen. Now these biscuits are requested at nearly every family gathering.

Ingredients

• 2 cups self-rising flour provides both the structure and the leavening. The baking powder and salt already mixed in saves you time and measuring.
• 1¼ cups heavy cream serves as both the fat and liquid component. Using room temperature cream creates the best rise and texture.

Step-by-Step Instructions

Preheat the Oven

Set your oven to 450°F and line a baking sheet with parchment paper. The high heat is crucial for creating that beautiful golden exterior while keeping the inside tender.

Mix the Dough

Combine the self-rising flour and heavy cream in a bowl, stirring gently just until the ingredients come together. The dough will look slightly shaggy but resist the urge to overmix as this will develop too much gluten and make tough biscuits.

Shape the Biscuits

Turn the dough onto a lightly floured surface and gently pat it to about 1-inch thickness. Avoid using a rolling pin which can compress the dough too much. Use a biscuit cutter or the rim of a glass to cut straight down through the dough without twisting to ensure proper rising.

Bake to Golden Perfection

Place the cut biscuits on your prepared baking sheet with sides touching if you want soft edges or spaced apart for crispier sides. Bake for 10-12 minutes until the tops turn a beautiful golden brown.

Finish with Butter

For an extra touch of decadence, brush the tops with melted butter while the biscuits are still warm. This adds flavor and a subtle sheen.

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My favorite part about these biscuits is watching people's faces when I tell them there are only two ingredients. My grandmother always said the simplest recipes are often the most impressive, and these biscuits prove her right every single time. I've served them at everything from casual breakfasts to holiday dinners.

Storage and Reheating

These biscuits are best enjoyed fresh from the oven, but they keep remarkably well. Store any leftovers in an airtight container at room temperature for up to 2 days. To refresh them, wrap in foil and heat in a 300°F oven for about 5 minutes until warmed through. You can also split and toast them for a different texture.

Troubleshooting Tips

If your biscuits don't rise properly, your self-rising flour might be old. Baking powder loses its potency over time, so check the expiration date. Another common issue is overmixing the dough or twisting the cutter when cutting out the biscuits. Both actions can prevent proper rising.

Delicious Variations

While the basic recipe is perfect as is, you can easily customize these biscuits. Add a tablespoon of sugar for sweeter breakfast biscuits. Fold in a handful of shredded cheese and chopped herbs for savory dinner biscuits. You can even add a teaspoon of vanilla and sprinkle the tops with coarse sugar for a dessert version.

Serving Suggestions

These versatile biscuits shine in so many settings. Split and spread with butter and honey for breakfast. Use them to make mini sandwiches with ham and mustard for lunch. Serve alongside soups and stews for dinner, or top with macerated strawberries and whipped cream for an easy dessert.

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Recipe FAQs

→ Can I substitute the heavy cream with something else?

While heavy cream provides the best results for these biscuits, you can substitute with half-and-half (though they won't be as rich) or buttermilk (which will give a slight tang). Non-dairy alternatives like full-fat coconut milk can work but will alter the flavor profile.

→ What if I don't have self-rising flour?

You can make your own self-rising flour by combining 2 cups all-purpose flour with 1 tablespoon baking powder and 1/2 teaspoon salt. Whisk thoroughly before using in this biscuit method.

→ Why is it important not to twist the biscuit cutter?

Twisting the cutter seals the edges of the dough, which prevents proper rising. For tall, fluffy biscuits, press the cutter straight down and lift directly up without twisting.

→ How should I store leftover biscuits?

Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a ziplock bag for up to 3 months. Reheat frozen biscuits in a 350°F oven for 5-7 minutes.

→ Why aren't my biscuits rising properly?

Several factors can affect biscuit rise: cold cream (room temperature works best), overmixing the dough, twisting the cutter, or using old self-rising flour where the leavening agents have lost potency. Also ensure your oven is fully preheated to 450°F.

→ Can I add other ingredients to these biscuits?

Absolutely! While the two-ingredient version is wonderful, you can fold in cheese, herbs, garlic powder, or even sweeten with a touch of sugar. Just be careful not to overmix when incorporating additions.