Description
These Ultimate 2-Ingredient Biscuits are astonishingly fluffy, tender, and buttery, all with just self-rising flour and heavy cream. Ready in under 30 minutes, this no-fail recipe is perfect for breakfast, brunch, or whenever you crave warm, homemade biscuits without a fuss.
Ingredients
Units
Scale
For the Biscuits
- 2 cups self-rising flour
- 1 cup cold heavy cream
Optional Topping
- Melted butter, for brushing (optional)
Instructions
- Prep the oven & pan: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix the dough: In a large mixing bowl, combine the self-rising flour and cold heavy cream. Stir gently with a spatula or fork until a rough, shaggy dough forms. Avoid overmixing to ensure tender biscuits.
- Shape the biscuits: Transfer the dough onto a lightly floured surface. Pat or gently press the dough out to about 3/4-inch thickness. Use a biscuit cutter or a floured glass to cut out 6-8 rounds, gathering scraps as needed.
- Bake: Arrange the biscuits on the prepared baking sheet so they touch slightly for soft sides or spaced apart for crispier edges. Bake for 12-14 minutes, or until the tops are golden brown.
- Finish & serve: If desired, brush hot biscuits with melted butter as soon as they come out of the oven. Enjoy warm!
Notes
- For best results, keep heavy cream very cold.
- Use a light touch when mixing and shaping the dough for fluffy biscuits.
- If you don’t have self-rising flour, use 2 cups all-purpose flour + 1 tablespoon baking powder + 1/2 teaspoon salt.
- Serve with honey, jam, or your favorite biscuit toppings.
Nutrition
- Serving Size: 1 biscuit
- Calories: 170
- Sugar: 1g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 32mg
