Whip up soft, fluffy 2-ingredient biscuits in minutes! Learn how to use self-rising flour or create your own with pantry staples. Perfect for breakfast, snacks, or dinner sides, this easy recipe will make you feel like a kitchen pro without the fuss.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why You’ll Love These 2-Ingredient Biscuits
Who doesn’t love a warm, buttery biscuit fresh out of the oven? These 2-ingredient biscuits are my go-to for a quick and easy treat, whether it’s for breakfast, alongside soup, or just because you’re craving something comforting. The best part? You can keep it as simple as grabbing self-rising flour and heavy cream—or if your pantry’s running low, I’ll even show you how to make your own self-rising flour (but okay, then it’s technically not just two ingredients… don’t tell the biscuit police).
Let me tell you, I’ve tested my fair share of biscuit recipes over the years, and this one wins every time for its simplicity and flavor. As someone who’s spent countless mornings whipping up flaky layers for family brunches or last-minute dinners, I promise these biscuits deliver the perfect mix of tender crumb and buttery richness. No complicated steps, no endless kneading—just mix, bake, and enjoy.
And don’t worry if baking isn’t your thing! I’ve got plenty of tips to guide you through, like how to handle the dough (gentle is key!) and get that perfect golden top. Trust me, if you can stir and roll, you’re already halfway to biscuit heaven. Let’s make this your new favorite “oops-I-forgot-the-bread” recipe!
2 Ingredient Biscuits Ingredients
- Self-Rising Flour: Keep it simple by using self-rising flour to structure these tasty biscuits (see notes below to make your own).
- Heavy whipping cream: The only other ingredient needed is cold heavy whipping cream, also known as heavy cream – do not substitute you won’t achieve the same results.
Get the full recipe in the recipe card below.
While we’re talking biscuits, how about you try my Red Lobster Cheddar Bay Biscuits or these simple and sensational 7Up Biscuits!
How to Make this 2 Ingredient Biscuit Recipe
Start by preheating the oven to 475-500° F (260° C) and line a rimmed baking sheet with parchment paper or lightly grease. You may also make this recipe in a cast iron skillet; spray it with a little cooking oil, not non-stick spray, or brush it with a little melted butter.
Next, add the flour mixture to a large mixing bowl and make a well in the center. Slowly pour the heavy cream, stirring gently until the ingredients are combined. Do not over-mix the two, as this will make your biscuits tough.
Turn the dough onto a lightly floured surface and gently give it a few soft kneads to incorporate any unincorporated flour. Then, pat the biscuit dough into a rough rectangle shape and roll (using a rolling pin) or pat it into a larger rectangle, about ½ inch thick; I love this rolling pin as it has height gauges built right in.
My Fave Rolling Pin
- Adjustable from 1/16-⅜″ thickness
- High-quality beech wood
- Easy to clean
Using a bench scraper (different from a pastry cutter), fold one side of the rectangle into the middle, then fold the other side over the top, creating an envelope of sorts.
Next, roll the biscuit dough until about ½ inch thick again. I rolled mine slightly thicker for taller biscuits. The taller the biscuit you want, the thicker your biscuit dough should be. Now, using a floured 2-3 inch biscuit cutter, cut the biscuits straight down and move them to the prepared pan, about an inch apart.
Do not twist the biscuit cutter while pressing down. This will seal the edges of the biscuit, and your biscuits will not grow as high.
After cutting out the first batch, carefully pat the leftover scraps of biscuit dough together, and pat or roll into ½ inch thickness, cutting as many more biscuits as possible.
When re-rolling your dough, try to do it as few times as possible. The more you handle the dough, the tougher it will be.
Then, bake the biscuits in the hot oven for 10-15 minutes until they are puffed and golden on top, and serve fresh! Smear the biscuits with cinnamon, honey butter, butter, and honey or homemade jam.
Success Tips
- Avoid excessively re-rolling the dough by cutting them close together for tender biscuits. Optimize your cuts to fit many pieces in a single dough rectangle.
- Brush the biscuit tops with melted butter for a golden brown finish before baking. This adds a delightful buttery flavor.
- Enjoy the biscuits alone, with sausage gravy, with chicken or as a breakfast sandwich.
How to Make Your Own Self-Rising Flour
Combine 2 cups flour with 1 tablespoon baking powder (not baking soda) and ½ teaspoon fine sea salt. It’s best to sift the mixture, ensuring it’s evenly combined. Otherwise, you can at least stir it with a whisk until incorporated. Use your favorite flour here; I use organic, unbleached, all-purpose flour in most of my baking.
So, technically speaking, these biscuits aren’t completely without baking powder because it’s built into the self-rising flour. But hey, who’s keeping score? They’re still ridiculously easy to make and absolutely delicious!
Looking for more biscuit recipes to celebrate National Biscuit Day? Try my Biscuits and Gravy Casserole, or these irresistible Red Lobster Cheddar Biscuits, or my Chocolate or Strawberry Shortcake, which is just a sweeter biscuit – YUM!
Favorite Baking Sheets
- Made in the USA
- Non-Stick, PTFE, PFOA and BPA free
- Heavy gauge aluminized steel
Can you freeze biscuit dough?
Yes! Biscuits freeze beautifully! I don’t recommend freezing the dough before cutting them; instead, proceed with the recipe through the rolling and cutting stage, then place unbaked biscuits on a parchment-lined baking sheet and flash freeze for 1 hour.
Then wrap tightly in plastic wrap and aluminum foil, then place in an airtight container or freezer baggie and store for 1-3 months.
How to cook frozen biscuits
I’m glad you asked; I tested this recipe using a conventional oven and an air fryer.
- Conventional Oven: Preheat the oven to 475° F (245° C) and place the frozen biscuits on a greased or parchment-lined baking sheet, an inch apart. Then, bake in the oven for about 13-15 minutes or until they are puffed and golden. If browning too quickly, place a sheet of aluminum foil over the tops.
- Air Fryer Frozen Biscuits: Preheat the air fryer to 335-340° F (168-171° C) and spray the basket with vegetable oil, I like Avocado oil. Spritz the biscuits’ tops with a little oil spray or brush with melted butter. Then, place the frozen biscuits 1 inch apart in the basket of the air fryer, and bake for 10 minutes, carefully flipping the biscuits to continue baking on the other side for another 10 minutes.
All air fryers heat and fry at varying temperatures and rates, so test yours to find your perfect temperature and timing.
Variations & Substitutions
Sweet Biscuits: Sometimes you want a tad sweeter biscuit; add your favorite berries; strawberries, blueberries, raspberries or blackberries. Chop rhubarb, fresh peaches, plums or nectarines, adding a couple tablespoons of granulated sugar to the dry ingredients.
Cheesy Biscuits: If desired, sprinkle shredded cheddar cheese and some herbs into the dough for cheesy, herby biscuits.
High Altitude Biscuits
For this 2 ingredient biscuit recipe, I made no changes other than oven temp. I tested at 475°F and 500° F, while both temps worked, I got the better rise with the hotter temp. I’m at 5280 feet above sea level; if higher, you may need to increase the oven’s heat by 25° F but test first. Or make your self-rising flour and reduce baking powder to ¾ tablespoon.
Storage Tips
Store cooled biscuits in an airtight baggie or container on the counter for 2-3 days; or refrigerate for up to 5 days, though I won’t tell if you let them go longer. 😉
Freeze Leftover Biscuits: To freeze after baking, let them cool completely, then wrap biscuits in plastic wrap and again in foil and place biscuits in a freezer baggie or airtight container and freeze for 1-3 months.
6 Best Ways to Reheat Biscuits
- How to Reheat Baked Biscuits (room temperature or refrigerated): This is our favorite way, as the biscuits come out hot, light and fluffy! Preheat the oven to 350° F (175° C) and place desired number of biscuits on a parchment-lined baking sheet or wrap loosely in aluminum foil (my fave), reheating for 6-8 minutes until warmed through. Place a sheet of aluminum foil over the biscuits if browning too quickly.
- Reheat biscuits from frozen: To reheat already baked biscuits from frozen; preheat the oven to 350° F (175° C) and place biscuits without touching on a baking sheet, or wrap loosely in aluminum foil and bake 10-20 minutes until hot.
- How to reheat baked biscuits in your air fryer: Preheat the air fryer to 350° F (175° C) and place baked biscuits in the air fryer basket untouching, baking for 2-3 minutes until heated through, a few minutes longer if they are frozen.
- Stovetop Biscuit Reheating: An old restaurant hack; warm a cast iron skillet or griddle over medium heat; slice biscuits in half, brush each half with butter and “grill” until golden, this will not only crisp the biscuit back up, but add flavor and moisture back into the biscuit.
- Toaster or Toaster Oven: Another favorite of mine, wrap biscuits loosely in foil and place in the toaster oven at 350°F (175° C) for 6-7 minutes. Or cut the biscuit in half and toast until golden; butter, and swoon!
- Reheat Biscuits in the Microwave: My least favorite method, as it dries the biscuit out and makes it hard and chewy as it cools. Wrap 1-2 biscuits at a time in a damp paper towel, and heat for 20 seconds, if longer is needed, only do in 10-second spurts.
Frequently Asked Questions
Essentially, it is all-purpose flour mixed with baking powder and salt. Unlike regular flour, this one has a leavening agent, and it also tends to be softer and more ground, resulting in a finer and more fluffy texture.
The most popular self-rising flour is probably White Lily, but most available is bleached self-rising flour, which I am not a fan of, because who wants bleach in their biscuits!? Not me! I did find this unbleached, non-GMO White Lily Self-Rising Flour though, which I would totally use.
It’s your preference. The easiest method is to drop biscuits, meaning the dough is dropped onto the baking sheet and slipped into the oven, like these Red Lobster biscuits. However, folded and rolled biscuits, cut with a biscuit cutter, come out with more flaky layers and a fluffy texture. Drop biscuits tend to have a more dense texture and a rougher shape, your preference becomes your perfect biscuits.
There are several ways to achieve fluffy and tender biscuits. The key to this easy homemade biscuit recipe is not to overmix or over-fold the fresh dough. Less handling results in the best biscuits. Conversely, the more you fold and mix the dough, the denser and tougher the final results are.
Several issues can be at play.
1. Check your oven temp, if your oven isn’t hot enough, the biscuits will not rise.
2. Your heavy cream should be cold, when it starts warming, it impacts the rise.
3. Do not overmix dough, only fold one time, then gently press scraps for remaing biscuits.
4. When cutting the biscuits, press the cutter straight down, without twisting. Twisting seals the edges prohibiting rise.
What to Serve with Easy Homemade Biscuits Recipe
- Nothing like local honey and biscuits, but how about this Hot Honey?
- Make this Texas Roadhouse Honey Butter — so yummy!
- Who doesn’t love biscuits and jam for breakfast? Try my Strawberry Freezer Jam
- Try my Instant Pot Apple Butter for a low-sugar, delicious spread!
PRO TIP
Remember to cut the biscuit dough as close together, using as much of the dough in one round as possible and press straight down, without twisting when cutting biscuits.
Suggested Tools for Easy Homemade Biscuits
- I love this pastry dough set, with a bench scraper, pastry cutter and a set of biscuit or cookie dough cutters.
- Using a pastry mat just makes making any pastry easier! Love this one by Silpat, with measurements built in. Easy to clean, freezer to oven friendly. I know you will love my 3 ingredient pie crust.
Best Side Dishes for Two-Ingredient Biscuit Recipe
Replace the Hawaiian rolls in this Egg Sandwiches with these delicious homemade biscuits. The classic is, of course, biscuits and gravy.
Best Drinks to Serve with The Easiest Biscuit Recipe
Having the perfect beverage to wash down these tasty biscuits is the way to go! Try my Blueberry Limeade Drink to start your day with a refreshing drink. Or make this Easy Iced Peach Green Tea Lemonade Recipe that tastes just like the Starbucks menu item!
Is it Biscuit or Bisquit?
The terms “biscuit” and “bisquit” are similar but have spelling and usage differences. “Biscuit” is commonly used in American English for soft, fluffy bread-like items, while “bisquit” in British English refers to sweet, crisp cookies. How will you name your delightful homemade biscuits?
In celebration of National Biscuit Day, I’ve joined a few of my blogging friends to meet all your biscuit needs!
- Like these fluffy Strawberry Buttermilk Biscuits from Life, Love and Good Food
- Or these dreamy Old Fashioned Bacon Grease Biscuits from BENSA Bacon Lovers Society.
- Don’t miss these decadent Butter Swim Biscuits from Soulfully Made!
Easy Recipes with ONLY 2 to 5 Ingredients
- Try my easy, flaky, and delicious 3 ingredient pie crust.
- Gluten-Free Peanut Butter Cookies (4 main ingredients)
- Irish Soda Bread (4 ingredients)
- Homemade Greek Yogurt (Just 2 ingredients)
- Raspberry Cheesecake Thumbprint Cookies (5 ingredients)
I hope you loved this easy biscuit recipe without baking powder — if you did, would you share your creation on Instagram, Facebook, and Pinterest? And be sure to comment below!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
Ingredients
- 2 cups self-rising flour unbleached if possible, see notes to make your own
- 1 ½ cups heavy whipping cream or heavy cream, cold
Instructions
- Start by preheating the oven to 475-500° F (260° C) and line a rimmed baking sheet with parchment paper or lightly grease. You may also make this recipe in a cast iron skillet; spray it with a little cooking oil, not non-stick spray, or brush it with melted butter.
- Add the flour mixture to a large mixing bowl and make a well in the center. Slowly pour the heavy cream, stirring gently until the ingredients are combined. Do not over-mix the two, as this will make your biscuits tough.
- Turn the dough onto a lightly floured surface and gently give it a few soft kneads to incorporate any unincorporated flour. Then, pat the biscuit dough into a rough rectangle shape and roll (using a rolling pin) or pat it into a larger rectangle, about ½ inch thick; I love this rolling pin as it has height gauges built right in.
- Using a bench scraper (different from a pastry cutter), fold one side of the rectangle into the middle, then fold the other side over the top, creating an envelope of sorts.
- Roll the biscuit dough until about ½ inch thick again. I rolled mine slightly thicker for taller biscuits. The taller the biscuit you want, the thicker your biscuit dough should be. Now, using a floured 2-3 inch biscuit cutter, cut out biscuits, and place them 1 inch apart on the prepared pan.
- After cutting out the first batch, carefully pat the leftover scraps of biscuit dough together, and pat or roll into ½ inch thickness, cutting as many more biscuits as possible.
- Bake the biscuits in the hot oven for 10-15 minutes until they are puffed and golden on top, and serve fresh! Smear the biscuits with cinnamon honey butter, butter, and honey or homemade jam.
Notes
- Do not twist the biscuit cutter while pressing down. This will seal the edges of the biscuit, and your biscuits will not grow as high.
- When re-rolling your dough, try to do it as few times as possible. The more you handle the dough, the tougher it will be.
- Optimize your cuts to fit many pieces in a single dough rectangle.
- Enjoy the biscuits alone, with sausage gravy, chicken, or as a breakfast sandwich.
- Brush the biscuit tops with melted butter for a golden brown finish before baking. This adds a delightful buttery flavor.
- If preferred, cut biscuits after the first roll; they won’t be as tall but still delicious.
Nutrition
Janie
These are easy to make! I usually keep a pack in the freezer til I’m ready to bake them. I make lots of breakfast sandwiches with your recipe.
That’s perfect, Janie!!
Anjali
I could not believe these biscuits were only two ingredients!! They were flaky and turned out perfectly!
Thank you!
Elisa
Love this Easy Homemade Cream Biscuits Recipe (2-Ingredient), is easy and can make the flour from scratch, wondering if it would work the same with GF flour. Thanks for sharing 🙂
I haven’t tried but from experience a good AP GF Cup for cup should work great!
Traci
How have I not made these my entire adult life?! So easy, so good. Perfect any day of the year. Thanks for sharing!
Thank you!!!
Dina and Bruce
This recipe is so easy! Baked these out on our Big Green Egg, for breakfast last weekend, so fluffy!
Yum! Love that you baked them that way!
Sheila
I love how easy you make this biscuit recipe with your tips and baking techniques! Absolutely agree that folding the dough is the key to the fluffiest and flakiest biscuits ever. YUM!
Thank you so much, Sheila!
Eliza
Twenty minutes to fresh, fluffy biscuits? Yes, please! Thanks to this fantastic easy recipe, my family and I can now enjoy hot biscuits on demand! Thanks for sharing all of your great biscuit making tips and tricks, too!
Thank you so much, Eliza.