We love a good biscuit around here and we have some amazing recipes. We’ve got these Classic Southern Buttermilk Biscuits, these giant, pillowy-soft Cathead Biscuits (weird name, great biscuit), these easy Buttermilk Cheddar Biscuits, and these quick Cheddar Cornmeal Biscuits. I like having options because all of those have different textures and are great for different types of things. You can also pick one depending on what pantry ingredients you happen to have on hand. These are THE most minimalist biscuits you’ll fine. With only two ingredients, they produce incredibly soft, fluffy, tender biscuits and take only minutes to make!
These biscuits have a delicate texture so they’re perfect as a side dish as opposed to building a giant sandwich or something. They work great with a lighter combo- like an egg and slice of bacon and cheese sandwiched in there, or with a bowl of soup. They’re tender and light, and super delicious.
So what are those magical two ingredients? Self-rising flour and heavy cream. I keep a bag of self-rising flour in my freezer just for a few specific recipes, this being one of them. Then whenever I have a little extra cream on hand, it’s so easy to whip these up. You don’t even need a recipe because you’re using equal amounts (by weight) of both.
I love that because if you happen to have an extra little bit of cream leftover from another recipe or something, it doesn’t matter how much you have; you can make biscuits using that exact amount. You can make as little as 1 biscuit if you really wanted to! You can leave them plain or the add-ins are endless. I’ve made these both sweet and savory and they win every time. They literally take about 60 seconds to whip up!
It really helps to have a food scale here Here’s the scale I use, available on Amazon for about 10 bucks! It will be equal amounts of flour and cream by weight. The trick is, if you aren’t weighing and you are using traditional measuring cups, then it ends up being about 1 part cream to 2 parts flour.
You’ll want to add a little salt, and that’s your basic dough. It should come together and form a cohesive dough.
Spoon them onto a baking sheet. I use a cookie scoop for uniform size, but you can just drop them on there if you want, or even roll them out and cut.
And then brush with a little extra cream, milk, or water. The liquid on top actually helps them rise, so don’t skip that part.
Bake them until puffed up and golden and then cool for just a few minutes before eating.
These are so tender and rich, and fluffy soft inside.
Try different flavor combinations, or go classic to eat with butter and jam. They’re also fantastic brushed with a little extra cream and sprinkled with sugar and used for berry shortcake. Put these in your biscuit repertoire and let me know if you come up with any winning flavor combos!
Questions and Tips:
- Can you add flavor additions? Yes! Feel free to add seasonings and spices. You can also fold in a little grated or crumbled cheese, like parmesan.
Two-Ingredient Biscuits
Ingredients
- 6 ounces/170g by weight self-rising flour (1 1/2 cups)
- 6 ounces/170g by weight heavy cream (3/4 cup)
- 1/4 teaspoon salt
- optional: any mix-ins as desired (see notes)
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with parchment and set aside.
- Place all ingredients in a bowl and gently mix with a fork until combined. If dough doesn't combine, very slowly drizzle in just a bit of extra cream until it comes together.
- Spoon or use a cookie scoop to drop rounds onto baking sheet, 2-3 inches apart, or alternately you can pat/roll the dough out and then use a biscuit cutter.
- Brush the tops of biscuits lightly with cream, milk, or water.
- Bake for about 10 minutes or until puffed and golden.
- Yields 8-12 biscuits depending on size.
Notes
Speeeaking of Biscuits slathered in butter…have you joined our DietBet yet?? Click here for more info. It just barely started!
*Disclaimer: This post contains affiliate links.
Questions & Reviews
We love these biscuits so much! I have made them several times and they are always devoured!
These were awesome! The best biscuits I have ever made! Sooo easy!
Made these tonight and the whole family loved them! I’m so impressed by how easy and fail proof they were to make. We added 1/4tsp dill, 1/8 lawrys seasoned salt, 1/8 salt, 1/2tsp johnnys garlic bread seasoning. I’m happy to find a new use for the extra cream that usually ends up down the drain.
I wonder if the liquid used could be buttermilk…the reason I ask is that I never have cream leftover, but I do have a can of dried buttermilk (I could even add less water to make it thicker). Of course, it might be a problem with the acid buttermilk and the leavening, but I would love to know if this was a possibility, especially because buttermilk gives biscuits such a nice tang. What do you think?
Possibly, but I think one of the reasons this recipe works is because of the fat content in the cream. It acts kind of like the fat (instead of butter or shortening) and also the liquid (milk or buttermilk.)
Yes, I thought about the fat content after posting. Maybe sour cream, then? I should probably just try it and let you know!
Thanks for the advice, I I said above, when we have cream we use it up for sure!
No, sour cream won’t have nearly as much. Heavy cream is basically liquid butter, lol. I’d stick with that!
These are delicious with grated lemon rind & dried cherries. Pat them into a round and cut into wedges. Also, a great savory is gorgonzola, chopped hazelnuts & dried cranberries. Really, just about anything can be added in.
Penzey’s is the best, isn’t it??! I have the sandwich sprinkles too 🙂
These look so good! It’s crazy to think there’s only two things in here!
Am I the first to comment? Hooray! These look delicious. I want to try it right now. Is midnight too late/early to try these? Thanks for all your wonderful recipes!