What are two-ingredient biscuits?

2 ingredient biscuits are exactly what they sound like—biscuits made with only self-rising flour and heavy cream. No butter, no eggs, no extras. Just mix the two together, shape the dough, and bake. They turn out fluffy, tender, and buttery without the fuss of traditional biscuit recipes.

Can I make biscuits with just flour and milk?

Technically, you can, but they won’t have the same texture as 2 ingredient biscuits made with cream. Milk doesn’t have enough fat to create the rich, soft crumb that cream provides. If you try flour and milk, the biscuits may turn out a bit dry and dense. For the best results, stick with heavy cream.

Is buttermilk or heavy cream better for biscuits?

When it comes to 2 ingredient biscuits , heavy cream is the winner. That’s because it combines both the fat and liquid needed for soft, tender biscuits. Buttermilk is more acidic and less fatty, so while it adds great flavor, it requires added butter or shortening to match the richness that cream provides

Which liquid makes the best biscuits?

For this recipe, heavy cream works best. It creates 2 ingredient biscuits that are rich, fluffy, and perfectly moist. Other liquids like milk or buttermilk require adjustments—either more fat or extra ingredients—to get similar results. If you love simple baking like this, explore more treats in our Dessert & Drinks section. You’ll find recipes that pair perfectly with a fresh batch of biscuits.

2 Ingredient Biscuits – Easy Recipe, Super Fluffy, Ready in 15 Minutes

Name: 2 Ingredient Biscuits You’ll Love – Fast, Easy, and Super Fluffy
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American

Description

Fluffy 2 ingredient biscuits made with self-rising flour and heavy cream. Fast, easy, and super satisfying for any meal.

Ingredients

2 cups self-rising flour

1 1/4 cups heavy cream (plus more for brushing)

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Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment.

2. In a large bowl, combine self-rising flour and heavy cream.

3. Mix until dough forms—do not overmix.

4. For drop biscuits, scoop dough onto the baking sheet.

5. For rolled biscuits, lightly roll out dough and cut into rounds.

6. Place biscuits 2 inches apart on the baking sheet.

7. Brush tops with a little cream for golden color.

8. Bake for 12–14 minutes until golden brown.

9. Cool slightly and serve warm.

Notes

For sweeter biscuits, add 2 tablespoons sugar.

Store leftovers in an airtight container for up to 2 days.

Prep Time: 5 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 210
Sugar: 1g
Sodium: 320mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg