Two ingredients is all it takes to have fluffy, made from scratch biscuits. Can you believe that?! I know, I know, it’s really hard to believe, but it’s true! These biscuits can be put together quickly on any given morning, rolled out and baked all in less than 30 minutes. Get ready to be hailed as a hero in your household when these pop out of the oven!
What are the Two Ingredients in this recipe?
The two ingredients that make up this easy biscuit recipe are self-rising flour and heavy cream. If you jumped ahead and read the recipe below, you’ll see that there is an optional third ingredient, sugar. Omitting the sugar will result in a less sweet, more traditional biscuit. Include the sugar if you and/or your guests like these on the sweeter side or if you will be using the biscuits in a sweet dish or dessert, such as strawberry shortcake.
Self-rising flour contains a leavening agent, baking powder, hence the name self-rising. This flour also contains salt and it’s softer than all-purpose flour, resulting in a more tender biscuit. This is why this ingredient is perfect in this recipe. No need to add additional ingredients! And it gives us the texture we want in a really good biscuit. Now, if you don’t have self-rising flour and/or you don’t feel like running to the store to get some, you can substitute with, you guessed it, all-purpose flour, baking powder and salt. See the ‘Baking Tips for This Recipe’ below for substituting.
Preparing these Biscuits
To start, add the flour to a large bowl and whisk in the sugar, if using. With a wooden spoon, mix the flour while drizzling in the heavy cream. Continue mixing until a lumpy dough forms. Do not overmix, as this will cause the biscuits to become tough. You do not want tough biscuits, you want tender biscuits, so mix just until all the flour has been moistened by the cream.
Rolling out the Biscuits
Next, remove the dough from the bowl and place on a lightly floured cutting board or clean countertop. Using a rolling pin, gently roll the dough out into a square. Like you’re folding a letter into thirds, take the right third of the dough and fold to the center. Repeat with the left side of the dough, placing the left side over the center. You should now have a rectangle measuring about 12 inches by 4 inches. Now fold the top third down to the center then fold the bottom third of the dough to the center. You should now have a square of dough. Press this dough gently and roll out again into a 12-inch square. Repeat the folding process once more. You dough should now look like the photo below.
Gently roll the dough out into an 8-inch square. The dough should be about an inch thick. Using a biscuit cutter or a drinking glass turned upside down, press down, without twisting and turning the cutter, to cut out biscuit rounds. Carefully lift the biscuit rounds onto a prepared baking sheet. Press the remaining dough together and cut out additional biscuits. Typically I get about 6 to 8 biscuits out of this dough.
Lastly, brush the tops of the biscuits lightly with additional heavy cream. Pop the tray in the oven for about 12 minutes, until the tops are golden brown.
Baking Tips for this recipe
- If you do not have self-rising flour, you can substitute 2 cups all-purpose flour plus 2 1/2 teaspoons baking powder and 1/2 teaspoon salt. Note: The biscuits may not be as tender as with self-rising flour
- Avoid twisting and turning the biscuit cutter when cutting out the biscuits. Press the biscuit cutter firmly straight down through the dough then lift it straight back out of the dough. This technique will preserve the tender texture of the biscuits, the well-defined layers and allow the dough to rise evenly
These easy two-ingredient biscuits can be put together quickly on any given morning, rolled out and baked all in less than 30 minutes.
- Prepare Biscuit Dough: Adjust oven rack to center position and preheat oven to 450 degrees F. Place a piece of parchment paper onto a baking sheet and set aside. Place flour in a large bowl and whisk in sugar, if using. While stirring with a wooden spoon, drizzle in cream. Stir until a lumpy dough is formed. Do not overmix
- Roll and Cut out Biscuits: With a rolling pin, roll the dough into an 12-inch square. Using a bench scraper or sturdy spatula, fold dough like you would a piece of paper you are putting into an envelope – fold the right third of the dough over the center, then fold the left third over so you end up with a 12 x 4 inch rectangle. Next, fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more, then roll the dough into an 8-inch square. Using a 3- to 4-inch biscuit cutter or a glass turned upside down, cut out rounds by pressing cutter straight down. Do not twist cutter back and forth. Transfer biscuits to prepared baking sheet, spacing them 2 inches apart. Press together scraps to form additional biscuits. Brush tops of biscuits with cream and bake until golden brown, about 12 minutes. Allow to cool slightly then serve
To store, place in an airtight ziptop bag or container. These biscuits keep at room temperature 3-4 days. You can refrigerate up to a week or freeze up to 3 months
Recipe adapted from Serious Eats
- Category: Bread
- Method: Bake
- Cuisine: American
Keywords: biscuits, two ingredients, heavy cream, self rising flour, easy recipes, breakfast, brunch
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