Melt-in-Your-Mouth 2-Ingredient Biscuits

Flaky, tender, and impossibly simple—these golden biscuits come together with just two ingredients and bake in under 15 minutes. With a crisp, buttery crust and a soft, cloud-like interior, they practically dissolve on your tongue. Perfect for breakfast, brunch, or alongside soups and stews, these are the easiest homemade biscuits you’ll ever make.

Why You’ll Love This Recipe

This isn’t just another biscuit—it’s baking magic in its purest form. Inspired by Southern kitchen staples, this minimalist recipe proves that fewer ingredients often mean more flavor. The high-fat heavy cream creates rich layers of flakiness, while self-rising flour delivers perfect rise and tenderness—no butter, no buttermilk, no fuss.

Perfect for:

• Last-minute guests
• Holiday mornings and busy weekends
• Serving with gravy, jam, or honey
• Beginners and seasoned bakers alike

Ingredients (Makes 8 Biscuits)

• 2 cups (240g) White Lily self-rising flour (or any low-protein self-rising flour)
• 1 cup (240ml) cold heavy whipping cream

Step-by-Step Instructions

1. Preheat Oven

• Preheat oven to 450°F (230°C).
• Line a baking sheet with parchment paper or lightly grease it.

2. Mix the Dough

In a large bowl:

• Pour cold heavy cream into self-rising flour.
• Stir gently with a wooden spoon or spatula just until a shaggy dough forms (~30 seconds).

3. Shape the Dough

• Turn dough onto a lightly floured surface.
• Gently pat into a circle about ¾-inch thick—don’t roll; patting preserves flakiness.

4. Cut the Biscuits

• Dip a 2–2.5 inch biscuit cutter or glass in flour and press straight down—do not twist (twisting seals edges and limits rise).
• Place biscuits close together on the baking sheet to encourage upward rise.

5. Bake to Golden Perfection

• Bake 10–12 minutes, until tops are deep golden brown and edges are crisp.

6. Serve Warm & Delicious

• Remove from oven and serve immediately while warm.
• Split open and slather with:
  • Salted butter
  • Strawberry jam
  • Honey or maple syrup
  • Sausage gravy (hello, breakfast!)

You Must Know

• Use COLD cream —it creates steam during baking, lifting the layers.
• Don’t overwork the dough —gluten development = tough biscuits.
• Self-rising flour is essential —it already contains flour, baking powder, and salt.
• Eat fresh —best enjoyed the same day (though they reheat well).
• Tastes better with butter —always.

Storage Tips

• Store leftovers in an airtight container at room temperature for up to 2 days.
• Reheat in oven at 350°F for 5–7 minutes to restore crispness.
• Freeze unbaked or baked biscuits: Wrap tightly and freeze up to 3 months. Reheat from frozen (+2 mins).

Ingredient Substitutions

Serving Suggestions

• Serve family-style in a basket with cloth napkins.
• Great for holiday breakfasts, tea parties, or soup nights.
• Double the batch and freeze half for future comfort.
• Pair with fried chicken for a classic Southern meal.

Cultural Context

Rooted in Appalachian and Southern American kitchens, this recipe honors the tradition of making something extraordinary from very little. Found on farmhouse tables, church basements, and creative homes alike, it celebrates how simplicity, when done right, becomes legendary.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd.
• Want golden tops? Brush with cream or egg wash before baking.
• Make ahead: Cut unbaked biscuits and refrigerate overnight. Bake straight from cold.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use buttermilk instead of cream?
A: Not in this recipe—the fat content is key. Try a different biscuit recipe if using buttermilk.

Q: Why didn’t my biscuits rise?
A: Likely old baking powder in flour or overmixing. Use fresh self-rising flour.

Q: Is this gluten-free?
A: Only if using GF self-rising flour blend (results may vary).

Q: Can I make mini biscuits?
A: Absolutely! Use a small cutter and reduce bake time to 8–10 mins.

Q: Can I air fry them?
A: Yes! Air fry at 400°F for 8–10 mins, shaking halfway.

Allergy Information

Contains: dairy (cream), wheat.
Gluten-free option: Use certified GF self-rising flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed flours.

Nutrition Facts (Per Biscuit – Approximate)

Based on 8 servings

• Calories: 220
• Fat: 14g
• Saturated Fat: 9g
• Carbohydrates: 20g
• Fiber: 1g
• Sugar: 1g
• Protein: 4g
• Sodium: 280mg

These biscuits don’t shout. They emerge golden from the oven, flaky and fragrant, saying everything a great side should: “Break me. Share me. This is good.” That’s how the best ones begin—not with fanfare, but with cream, courage, and someone who says, “Let’s make it together.”