Ultimate 2-Ingredient Biscuits

These biscuits saved my sanity during one of those mornings when my mother-in-law called to say she was dropping by in an hour and I had absolutely nothing homemade to offer her. I panicked and started googling "quick biscuit recipes" when I stumbled across this method that seemed too simple to actually work. Two ingredients? Really? But I was desperate, so I threw together self-rising flour and heavy cream, and somehow these incredible, fluffy biscuits emerged from my oven looking like I'd spent all morning baking. The heavy cream does all the work that butter and buttermilk usually do, creating these tender, rich biscuits that taste like they came from a Southern grandmother's kitchen.

My teenage son wandered into the kitchen while these were baking and kept asking what smelled so amazing. When I told him they were just flour and cream, he didn't believe me until he watched me make another batch. Now he requests them for weekend breakfast and actually gets up early to help make them. Even my skeptical neighbor, who prides herself on complicated from-scratch cooking, admitted these were "surprisingly really good."

What You Need

• Self-rising flour - This is crucial because it already has the baking powder and salt mixed in perfectly
• Heavy cream - Room temperature works best, but cold cream still makes decent biscuits if you're in a hurry
• That's literally it - No butter, no eggs, no buttermilk, no complicated technique required

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Making Them Happen

Simple Setup

Heat your oven to 450 degrees and line a baking sheet with parchment paper. The high heat is what creates those golden tops and fluffy interiors that make these taste like real bakery biscuits instead of sad homemade attempts.

Mixing Magic

Pour your self-rising flour into a mixing bowl and add the heavy cream. Stir everything together with a fork or spoon until it just comes together into a shaggy dough. Don't overthink this step - the less you mix, the more tender your biscuits will be.

Shaping Process

Turn the dough out onto a floured surface and gently pat it into a rectangle that's about an inch thick. Use a round biscuit cutter, glass, or even a clean can to cut straight down without twisting. Twisting seals the edges and prevents them from rising properly.

Baking Time

Place the cut biscuits on your prepared baking sheet, making sure they're barely touching each other. This helps them rise up instead of spreading out. Bake for 10 to 12 minutes until the tops are golden brown and they sound hollow when you tap them.

Optional Finishing

If you want to get fancy, brush the tops with melted butter while they're still warm. This adds extra richness and makes them look even more professional, though they're perfectly delicious without it.

I learned the cutting lesson after making flat, dense biscuits because I was twisting my glass like I was unscrewing a jar. Once I started cutting straight down and lifting straight up, they turned out perfectly fluffy every time. Also, I used to think more mixing would make them smoother, but that just made them tough and chewy.

Perfect Pairings

These are incredible with butter and honey for breakfast, or alongside any dinner that needs a good bread. They're perfect for sopping up gravy, spreading with jam, or making breakfast sandwiches with scrambled eggs and bacon. For special occasions, they're amazing with homemade strawberry preserves or apple butter.

Creative Variations

Try adding a tablespoon of sugar to the flour for slightly sweet biscuits that are great with fruit preserves. Fresh herbs like chives or rosemary mixed into the flour create savory versions perfect for dinner. Some people add a bit of garlic powder or cheese for extra flavor. I've even made them with different flavored creams when I had them on hand.

Storage Solutions

These are definitely best eaten warm from the oven, but they keep pretty well for a day or two in an airtight container. Reheat them in a 350-degree oven for a few minutes to crisp them back up. You can also freeze the unbaked cut biscuits on a tray, then store them in bags and bake straight from frozen - just add a couple extra minutes.

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These 2-ingredient biscuits have become my secret weapon for any time I need something homemade in a hurry. They prove that sometimes the simplest recipes are the most reliable ones, and you don't need complicated techniques to create something that tastes amazing. Every time I make them, I'm amazed that something so basic can turn out so perfectly. They're proof that good baking is more about understanding your ingredients than having a complicated recipe.

Frequently Asked Questions

→ Can I use regular flour instead of self-rising?

For best results, stick with self-rising flour as it contains the leavening agents needed. If you must substitute, add 3 teaspoons baking powder and 1 teaspoon salt to 2 cups all-purpose flour.

→ What if I don't have heavy cream?

Heavy cream works best for the richest, fluffiest biscuits. In a pinch, you can try buttermilk or whole milk, but the texture will be different.

→ Why shouldn't I twist when cutting the biscuits?

Twisting the cutter seals the edges and prevents the biscuits from rising properly. Press straight down and lift straight up for the tallest, fluffiest biscuits.

→ Can I make these ahead of time?

These are best served fresh and warm. However, you can cut them and freeze on a baking sheet, then bake directly from frozen, adding a few extra minutes.

→ How do I store leftover biscuits?

Store in an airtight container for up to 2 days. Reheat in a 350°F oven for 3-5 minutes to restore their fluffiness.