Name: Melt-in-Your-Mouth 2-Ingredient Biscuits
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Southern
Ingredients: 2 cups White Lily self-rising flour; 1 cup heavy whipping cream

Why You’ll Love These Biscuits (Fast, Fluffy, and Foolproof!)

If you’re craving fresh-from-the-oven biscuits but don’t want the hassle of complicated ingredients or a long prep time, these 2-ingredient biscuits are about to become your new best friend. Whether you’re a baking beginner or a seasoned cook looking for a quick side dish, these little rounds of golden goodness deliver on every level—taste, texture, and ease.

Here’s why you’ll want to bookmark this recipe:

Only Two Ingredients: No butter, no eggs, no fuss. Just self-rising flour and heavy cream.
Ready in 15 Minutes: From mixing bowl to table in under 20 minutes.
Incredibly Fluffy & Buttery: Thanks to the richness of heavy cream.
No Special Tools Needed: A mixing bowl, baking sheet, and a biscuit cutter or drinking glass.
Versatile Pairing: Ideal for breakfast sandwiches, soup sides, or slathering with honey and jam.

These biscuits have that classic Southern look—light golden tops with a tender, fluffy interior that pulls apart beautifully. You’ll be amazed that something this simple can taste so rich and comforting.

Simple Ingredients, Stellar Results

Melt-in-Your-Mouth 2-Ingredient Biscuits

While this biscuit recipe calls for just two ingredients, each plays a crucial role in delivering that irresistible texture and flavor.

The Secret to Fluffy Biscuits: Self-Rising Flour

Self-rising flour is a pantry hero in this recipe. It’s a blend of all-purpose flour, baking powder, and a touch of salt. The leavening is already balanced to make the dough rise quickly, producing tall, light, and tender biscuits without any additional ingredients.

Recommended brand: White Lily self-rising flour is especially popular in the South for biscuits because it’s made from soft winter wheat, resulting in a finer texture and softer crumb.

The Richness Comes from Heavy Whipping Cream

Heavy cream acts as both the fat and liquid in this recipe, replacing the usual combination of butter and milk. It’s what gives these biscuits their luxurious mouthfeel and rich flavor without needing to cube and cut cold butter.

Look for cream with at least 36% fat for best results.

Ingredients List

Here’s exactly what you need to make these biscuits:

2 cups White Lily self-rising flour (or another brand of self-rising flour)
1 cup heavy whipping cream

Optional Add-Ins or Ingredient Swaps

Want to add a personal twist or make do with what’s in your pantry? Here are some easy ideas:

Add-ins:
- ½ cup shredded cheddar cheese
- 1 tablespoon chopped chives or parsley
- 1 teaspoon garlic powder for a savory kick
Swaps:
- If using all-purpose flour, add 1 tablespoon baking powder and ½ teaspoon salt
- Substitute half the cream with full-fat buttermilk for a tangier flavor

Step-by-Step Instructions (Foolproof Every Time)

Follow these easy steps to biscuit perfection:

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper for easy cleanup.
Mix the dough: In a large bowl, combine the self-rising flour and heavy cream. Stir gently until a shaggy dough forms. Do not overmix—it’s okay if it’s a bit crumbly.
Turn out and pat: Lightly flour your work surface and transfer the dough onto it. Gently pat it into a ¾-inch thick round. Avoid kneading too much to keep the texture tender.
Cut out biscuits: Use a biscuit cutter or a round drinking glass to cut out circles. Press straight down without twisting to help them rise evenly.
Place and bake: Arrange the biscuits close together on the baking sheet (touching is okay for softer sides). Bake for 10–12 minutes until the tops are golden brown.
Serve immediately: Brush with melted butter if desired, and enjoy warm with your favorite spreads or sides.

Biscuit Baking Tips from the Pros

To ensure your biscuits turn out fluffy, golden, and delicious every time, keep these helpful tips in mind:

Use cold heavy cream: Just like with butter in traditional biscuit recipes, cold cream helps with texture and rise.
Don’t overmix: Stir just until the dough comes together to avoid tough biscuits.
Flour your cutter: Lightly flour your biscuit cutter or glass to prevent sticking and get cleaner cuts.
Avoid twisting: Press straight down when cutting—twisting seals the edges and prevents a good rise.
Close placement = soft sides: For softer biscuits, place them so they’re touching slightly. For crispier edges, space them out.

5+ Delicious Variations to Try

These 2-ingredient biscuits are the perfect base for fun twists and flavor upgrades:

Cheddar Chive Biscuits
Add ½ cup shredded sharp cheddar and 1 tablespoon chopped fresh chives to the dough.
Garlic Herb Biscuits
Mix 1 teaspoon garlic powder and 1 teaspoon Italian seasoning into the flour before adding cream.
Sweet Strawberry Biscuits
Add 1 tablespoon sugar to the dough and top baked biscuits with sliced strawberries and whipped cream.
Mini Biscuit Sliders
Cut smaller rounds and use them for sliders with ham, egg, or pulled pork.
Everything Bagel Biscuits
Brush tops with melted butter before baking and sprinkle with everything bagel seasoning.
Vegan Version
Use plant-based heavy cream alternative and a vegan self-rising flour blend.

How to Serve These Biscuits

These tender biscuits are incredibly versatile and can be served in countless ways:

Breakfast: Split and stuffed with scrambled eggs and cheese or slathered with jam and honey.
Brunch: Serve alongside sausage gravy or topped with avocado and poached eggs.
Dinner side: Perfect with soups, stews, chili, or roasted meats.
Snack: Toast leftover biscuits with a bit of butter for a warm afternoon bite.

Storage & Reheating Tips

Make a double batch? Here’s how to keep them fresh:

Refrigerate: Store cooled biscuits in an airtight container in the fridge for up to 4 days.
Freeze: Freeze baked biscuits on a tray, then transfer to a freezer bag. Reheat straight from frozen.
Reheat:
- Toaster oven: 350°F for 5–6 minutes
- Microwave: Wrap in a damp paper towel and heat for 15–20 seconds
- Skillet: Heat in a covered skillet over low heat to revive moisture and softness

Biscuit Know-How: Fun Facts & More

To boost this post’s reach and content value, let’s dive deeper:

History of Cream Biscuits

The cream biscuit technique has been used in Southern kitchens for generations. By skipping butter and using heavy cream, busy cooks could turn out quick, reliable biscuits even when ingredients were scarce.

The Science of Rise

Self-rising flour contains baking powder that activates upon contact with liquid and heat. That’s why it’s key to avoid overmixing, which can deflate the rise and make biscuits tough.

Melt-in-Your-Mouth 2-Ingredient Biscuits

Author: Freya Allen
Total Time: 17 minutes
Yield: 8–10 biscuits 1x
Diet: Vegetarian

Print Recipe

Description

Quick, fluffy, buttery-soft Southern-style biscuits made with just self-rising flour and heavy cream. A fast and foolproof recipe ready in under 20 minutes—perfect for breakfast or as a savory side dish.

Ingredients

Scale

2 cups White Lily self-rising flour
1 cup heavy whipping cream

Instructions

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, mix the self-rising flour and heavy cream just until combined. Do not overmix.
Turn the dough onto a floured surface. Gently pat into a ¾-inch thick round.
Use a biscuit cutter or glass to cut out circles. Avoid twisting the cutter.
Place biscuits on the baking sheet, touching slightly for softer sides.
Bake for 10–12 minutes until tops are golden.
Serve warm with butter, jam, or honey.

Notes

Use cold heavy cream for best rise.
Do not overwork the dough to keep biscuits tender.
Try adding cheese, herbs, or spices for variations.
Freeze cut biscuits before baking to save for later.
Reheat leftovers in the oven or skillet for best texture.

Prep Time: 5 minutes
Cook Time: 12 minutes
Category: Breakfast, Side Dish
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 biscuit
Calories: 220
Sugar: 1g
Sodium: 230mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0g
Protein: 3g
Cholesterol: 45mg

Keywords: 2-ingredient biscuits, quick biscuits, easy baking, self-rising flour, heavy cream

Frequently Asked Questions

Can I use all-purpose flour instead of self-rising?
Yes! Add 1 tablespoon baking powder and ½ teaspoon salt per 1 cup of all-purpose flour.

Can I make the dough ahead of time?
It’s best to bake the dough right away, but you can refrigerate it for up to 2 hours if needed.

Why didn’t my biscuits rise?
Make sure your flour is fresh and that you didn’t overwork the dough or twist the cutter.

Can I freeze the unbaked dough?
Yes, freeze cut biscuits on a tray, then store in a bag. Bake directly from frozen, adding 2–3 extra minutes.

What’s the best cream to use?
Heavy cream with at least 36% milk fat is ideal. Avoid half-and-half or light cream.

Final Thoughts

With just two ingredients and a few minutes of your time, these melt-in-your-mouth biscuits offer a delicious reward with minimal effort. They’re soft, flaky, golden on top, and perfect with just about anything—from sweet jams to savory dinners.

If you try this recipe, be sure to snap a photo and tag it on social media! Nothing brings more joy than seeing this simple Southern staple made fresh in your kitchen.

Happy baking! 🧡