Two-Ingredient Biscuits

  • Author: Long-standing recipe, inspired by KAF


The simplest biscuit recipe, yielding pillowy-soft rounds perfect for customization! Takes just minutes to make.



6 ounces (by weight) self-rising flour (1 1/2 cups)

6 ounces (by weight) heavy cream (3/4 cup)

1/4 teaspoon salt

optional: any mix-ins, as desired (see notes)


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.


Add different seasonings, cheeses, etc. for different flavor combinations. Simply mix in before combining dough together. Remember to decrease salt in recipe if adding a salty ingredient. These make great strawberry shortcakes as well!