Ultimate 2-Ingredient Biscuits use self-rising flour for structure and leavening, while heavy cream supplies the liquid and rich dairy fat. With no butter to cut into the dough and no separate leavener to measure, the method moves quickly from bowl to baking sheet.
The recipe yields 8–10 biscuits, listed as 5 servings. Preparation takes 5 minutes and baking takes 12 minutes, for a total of 17 minutes. Room-temperature heavy cream is recommended for the best rise.
The Two Biscuit Ingredients
You need exactly 2 cups self-rising flour and 1¼ cups heavy cream. Bring the cream to room temperature when possible because the recipe identifies that temperature as best for rise.
Self-rising flour is essential here: it already supplies the balanced leavening and salt that the short ingredient list depends on. Heavy cream replaces the separate butter and buttermilk often found in traditional biscuit formulas.
If you enjoy this recipe, you may also like Easy Homemade Bread.
How to Make Ultimate 2-Ingredient Biscuits
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Combine 2 cups self-rising flour with 1¼ cups heavy cream.
- Stir only until the mixture comes together; do not overmix.
- Turn the dough onto a floured work surface and gently pat it to 1-inch thickness.
- Cut rounds by pressing a biscuit cutter or glass straight down without twisting.
- Arrange 8–10 biscuits on the prepared sheet.
- Bake for 10–12 minutes until the tops are golden brown.
- If desired, brush the warm tops with melted butter as an optional finishing touch.
Preheat to a Hot 450°F
Combine Flour and Cream Gently
Pat the Dough to One Inch
Cut Straight Down Without Twisting
Arrange Eight to Ten Portions
Bake for Ten to Twelve Minutes
Add the Optional Finish
Serving and Storage
Protect the Rise
Conclusion
Heat the oven to 450°F (230°C) and line a baking sheet with parchment. Stir 2 cups self-rising flour with 1¼ cups room-temperature heavy cream just until a shaggy dough forms. Pat it to 1 inch thick on a floured surface, cut straight down without twisting, and arrange 8–10 rounds on the sheet. Bake for 10–12 minutes until golden. Brushing the warm tops with melted butter is optional.
Frequently Asked Questions
- → What are the two required biscuit ingredients?
Use exactly 2 cups self-rising flour and 1¼ cups heavy cream.
- → Why should I avoid twisting the biscuit cutter?
Twisting can seal the cut edges and restrict the dough's rise, so press straight down and lift straight up.
- → How long do two-ingredient biscuits bake?
Bake them at 450°F (230°C) for 10–12 minutes, until the tops are golden brown.
- → How many biscuits does the recipe make?
The yield is 8–10 biscuits, listed as 5 servings.