Fluffy, Golden 2-Ingredient Biscuits

I pulled these biscuits together when I was short on time and totally unprepared. My mother-in-law called out of the blue, saying she'd swing by in about an hour. I had nothing homemade, which had me sweating. Quickly searching for something doable, I landed on this method—just two things, seriously? I thought it sounded too easy, but desperate times! I tossed self-rising flour and heavy cream in a bowl, threw them in the oven, and what came out looked like I'd spent all day baking. The heavy cream does it all—it replaces the usual butter and buttermilk, giving you soft, rich biscuits that make you feel like you’re sitting in a Southern kitchen.

When my teenage kid smelled these baking, he couldn't stop asking what made the house smell so good. When I explained it was nothing but flour and cream, he thought I was kidding—until he watched me whip up another batch. Now he asks for them on Saturday mornings and actually joins in to help. Even my neighbor, who's all about fancy homemade stuff, admitted they came out "surprisingly really good."

Must-Have Gear

• Heavy cream - Works best if it's not ice cold, but even chilled cream is fine in a pinch
• Self-rising flour - You need this because it already has baking powder and salt mixed in so you don’t have to fuss with it
• That’s honestly it - Forget the butter, eggs, buttermilk, or any tricky steps

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How It Comes Together

Getting Started

First, warm up your oven to 450 and cover a tray with parchment paper. The super hot oven makes the tops gold and gives you that puffy inside, so don’t be tempted by lower heat.

Get Mixing

Drop your self-rising flour in a bowl, pour in your heavy cream, and mix with a fork or spoon until it just starts turning into a rough dough. Stop when it barely sticks together—the less action you give it, the lighter your biscuits will be.

Shape 'Em

Put your dough on a floured counter and softly flatten it to about an inch thickness. Cut out rounds using a biscuit cutter, glass, or even a clean can. Go straight up and down—don’t twist, or they’ll come out flat.

Bake Time

Line the biscuits up on your tray so they barely touch each other—that’s how they puff up instead of spreading out. Bake about 10 to 12 minutes 'til they’re golden and knock like a drum when you tap them.

Fancy Finish (Optional)

Want them extra shiny? Brush melted butter on top while they’re still hot. It’s tasty and eye-catching, but honestly, they’re great even plain.

I used to make dense, flat biscuits every time because I was twisting the cutter like I was unscrewing a jar. After I switched to simply pressing and lifting, my biscuits came out fluffy and tall. Also, I thought blending the dough extra would make them smoother, but that just made them gummy.

Top Pairings

Eat these warm with honey and butter in the morning, or serve beside dinner for a soft, comforting bread. They're killer for mopping up gravy, slathering with jam, or building breakfast sandwiches with some eggs and bacon. If you’re feeling fancy, try them with homemade strawberry jam or a dollop of apple butter.

Fun Twists

Add a tablespoon of sugar to the flour to make a slightly sweet biscuit—awesome with any fruit spread. Stir in fresh herbs like rosemary or chives if you want a savory spin for dinner. Some folks like mixing in garlic powder or shredded cheese for bolder flavor. I’ve even tried them with flavored creams—whatever’s in the fridge usually works!

Keeping Them Fresh

Honestly, nothing beats eating these hot out of the oven. But they'll still be good for a day or two if you stash them in something airtight. If you want to reheat, stick them in a 350 oven for a few minutes—they’ll crisp right back up. Or, freeze the unbaked dough rounds on a tray, toss them in a bag, and bake straight from the freezer (just give them a couple of extra minutes).

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These two-ingredient biscuits are my lifesaver whenever I want to impress in a hurry. They just show that you don’t need to make things tricky to have something seriously tasty. Every time I whip them up, I’m surprised at how good something so basic can be. It proves that understanding your ingredients is way more important than having a long list of steps.

Recipe FAQs

→ Can regular flour work in place of self-rising?

It's best to stick with self-rising flour, as it has the right ingredients for rising. If using all-purpose, mix in 3 teaspoons of baking powder and 1 teaspoon of salt for every 2 cups of flour.

→ What can I use if I run out of heavy cream?

Heavy cream gives the richest, best texture, but you could use whole milk or buttermilk in a pinch. Just know the biscuits won't turn out as fluffy.

→ Why do biscuit edges matter when cutting?

Twisting seals the edges, so they can't rise properly. Press down straight and lift the cutter up to keep the biscuits nice and tall.

→ Is it possible to make these biscuits beforehand?

They’re tastiest freshly baked. But you can freeze them after cutting and bake straight from the freezer, just adding a few minutes to the time.

→ What’s the best way to store any leftovers?

Keep them in a sealed container for up to two days. Gently warm them in a 350°F oven for about 3-5 minutes to bring them back to life.