Flaky 2 Ingredient Biscuits Recipe

Name: 2-Ingredient Southern Biscuits
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 cups self-rising flour (soft wheat (such as White Lily), plus extra for dusting, about 10 1/2 ounces); 1 1/4 cups heavy whipping cream (plus more for brushing); Salted butter (for serving); Honey (for serving)

2 ingredient biscuits are the ultimate comfort food for breakfast. All you need is self-rising flour and heavy whipping cream! They come together to make the fluffiest, most tender biscuits you’ve ever had. No butter cutting, no fancy tools, and no stress.

Jump to Recipe

These are the biscuits I turn to when I want something homemade without the hassle. Whether you’re serving breakfast or brunch, these beauties are always a hit. Grab some salted butter and honey, and let’s make magic in minutes!

A fresh biscuit cut in half with butter in the middle is drizzled with honey. Crumbs are scattered on the plate, and more biscuits are on a tray in the background.

Why You’ll Love This Recipe

These biscuits are pure comfort with a lot less work than regular homemade biscuits are to make. Here’s why they deserve a spot in your regular rotation:

Just two ingredients: You likely have them on hand already; no egg, no baking powder, no butter!
Quick to prep: Ready for the oven in under 10 minutes.
Super fluffy texture: The whipping cream adds richness and softness you’ll love.
Perfect every time: This recipe is so easy that it is practically full-proof.
Great for beginners: If you’ve never made biscuits before, start with this one. Why? Because it is so simple and always turns out perfect.

Ingredients You’ll Need

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

Carton of heavy whipping cream next to a bowl of flour, both on a textured beige cloth.

Self-rising flour: Choose a soft wheat variety like White Lily for the most tender biscuits. Its low protein content produces a light, airy texture. Avoid substituting with all-purpose flour unless you adjust for leavening.
Heavy whipping cream: This replaces both the fat and liquid in traditional biscuit recipes. Use full-fat cream. Avoid light or regular whipping cream as they won’t yield the same result.

Before You Get Started

Ingredient Prep:

Use cold heavy whipping cream straight from the fridge.
No need to bring it to room temp.
Lightly sift the flour with a fine screen or flour sifter before measuring to avoid packing too much.
Measure the ingredients first and line your pan before mixing the dough. Things move fast once you start.

Equipment You’ll Need:

Large mixing bowl
Wooden spoon or silicone spatula
Rolling pin
Biscuit cutter (2 ¼ inch preferred)
Parchment-lined baking sheet

Common Mistakes & How to Avoid Them:

Overmixing: Stir just until the dough comes together. Overworking = tough biscuits.
Warm cream or humid conditions: If the dough feels too sticky, dust with a bit more flour.

Quick Tip for Busy Cooks:

Make a double batch and freeze unbaked biscuits on a tray. Bake from frozen and add 2 to 3 minutes to the cook time.

How to Make 2-Ingredient Biscuits

A white ceramic mixing bowl containing dry ingredients, including flour and baking powder, is seen from above on a white background.

Step 1: Mix

Mix the dough by placing the flour in a large bowl and slowly stirring in the heavy cream with a wooden spoon until just combined (about 1 to 2 minutes).

A ball of bread dough rests in a white mixing bowl against a plain white background.

Step 2: Shape

Shape the dough by turning it onto a lightly floured surface. Gently form it into a loose ball, adding a touch more flour if it’s too sticky.

A piece of rolled-out dough on a white surface with four circular shapes cut out. A metal biscuit cutter is placed in one of the cutouts, ready to cut another circle.

Step 3: Roll & Cut

Roll it out to about ¾-inch thickness using a rolling pin. Cut the biscuits using a 2 ¼-inch biscuit cutter, dipping it in flour between cuts. Reroll scraps once to make 12 total.

Unbaked round biscuits on a parchment-lined baking sheet and a red brush resting in a bowl of liquid.

Step 4: Transfer & Brush

Transfer biscuits to the prepared baking sheet, placing them 2 inches apart. Brush the tops with a little heavy whipping cream for that golden finish.

Step 5: Bake & Serve

A blue plate with seven golden-brown biscuits sits on a striped towel. Nearby, a rolling pin rests on the towel. A white dish with honey and another with a pat of butter accompany the setup.

Bake for 10 to 12 minutes, or until the tops are golden brown. Serve warm, brushed with melted butter and a drizzle of honey, or your favorite jam.

Illustration of a caramel syrup bottle with a brown label. The label includes the words "Caramel Syrup" and features an image of caramel cubes. The bottle has a handle and a screw cap.

Tips and Variations

Want to tweak the recipe or add a twist? Try these ideas:

Recipe Variations:

Dairy-Free Option: Use full-fat coconut cream (results will vary slightly but still tasty).
Mini Biscuits: Use a smaller cutter and reduce baking time to 8 to 9 minutes.

Delicious Add-Ins:

Add shredded cheddar or chopped chives for savory biscuits.
A sprinkle of cinnamon sugar before baking turns them into a sweet treat.

Success Tips:

Don’t twist the biscuit cutter. It can seal the edges and prevent rising.
Keep the dough as cold as possible for maximum fluff.
Bake on the center rack for even browning.

A plate of freshly baked biscuits is piled high, with one biscuit placed separately on a white plate. This biscuit is split open to reveal a layer of butter inside. A small bowl and a block of butter are visible in the background on a striped cloth.

My Favorite Tools For Making 2-Ingredient Biscuits

Biscuit Cutters

Buy Now →

Storage and Reheating Instructions

Storage:

Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for 4 to 5 days.

Freezing:

Freeze baked or unbaked biscuits in a single layer, then transfer to a freezer-safe bag. Bake from frozen or reheat as needed.

Meal Prep:

Mix and shape the dough the night before, cover, and refrigerate. Bake fresh in the morning.

Reheating:

Wrap in foil and warm in a 350°F oven for 5 to 7 minutes. For a quick fix, microwave for 20 to 30 seconds.

Frequently Asked Questions

Can I use all-purpose flour instead of self-rising?

Yes! Add 1 tablespoon of baking powder and ½ teaspoon of salt per 2 cups of flour to make your DIY self-rising flour.

Why is my dough too sticky or dry?

Humidity and flour brands vary. Add more flour a tablespoon at a time if sticky, or cream if dry.

How do I make them extra golden?

Brushing the tops with cream before baking and a touch of butter right after gives that perfect golden finish.

What to Serve With

These buttery biscuits are made for pairing. Seriously, they go with just about everything. For a savory twist, I love serving them with Maple Glazed Breakfast Bone-In Pork Chops or tucking in some Homemade Pork Sausage or Oven Baked Bacon for a quick breakfast sandwich. Feeling sweet instead? Split one open and spread on a generous spoonful of Warm Spiced Apple Compote or your favorite jam. And for the perfect pairing, sip on a cozy Oat Milk Latte or bold Turmeric Coffee while you enjoy.

More Breakfast Ideas

If you loved these biscuits, you might also enjoy our 7 Up Biscuits or these ultra-flaky Sourdough Discard Biscuits!

2-Ingredient Southern Biscuits

A close-up of a golden biscuit split in half, with butter visible in the middle. Honey is being drizzled over the top. Crumbs are scattered on the white plate. More biscuits are blurred in the background.

These flaky 2 Ingredient Biscuits are made with just self-rising flour and heavy whipping cream, no butter or fuss required. They bake up light, fluffy, and golden every time. Perfect with a swipe of butter, a drizzle of honey, or your favorite jam.

Gina Dickson

Prep Time 10

Cook Time 12

Total Time 22

Serving Size biscuits

Ingredients

2 cups self-rising flour soft wheat (such as White Lily), plus extra for dusting, about 10 1/2 ounces
1 1/4 cups heavy whipping cream plus more for brushing
Salted butter for serving
Honey for serving

Instructions

Preheat the Oven

Preheat oven to 450°F.
Line a large rimmed baking sheet with parchment paper and set aside.

Make the Dough

Measure out the flour and gently sift it into a large bowl.
2 cups self-rising flour
Slowly pour in the heavy cream, stirring gently with a wooden spoon.
1 1/4 cups heavy whipping cream
Mix until just combined and slightly lumpy (about 1 to 2 minutes).

Roll Out the Dough

Lightly flour a work surface and turn the dough out onto it.
Gently shape the dough into a loose ball, adding more flour if too sticky.

Cut the Biscuits

Using a rolling pin, roll dough to about 3/4-inch thickness.
Cut out rounds using a 2 1/4-inch biscuit cutter, dipping the cutter in flour between cuts.
Reroll scraps once to make 12 biscuits total.

Brush and Bake

Place biscuits about 2 inches apart on the prepared baking sheet.
Lightly brush the tops with heavy cream.
Bake for 10 to 12 minutes, or until golden brown.

Serve and Enjoy

Brush warm biscuits with melted butter.
Salted butter
Serve with honey, jam, or your favorite toppings.
Honey

Notes

Tips and Variation

Recipe Variations:

Dairy-Free Option: Use full-fat coconut cream (results will vary slightly but still tasty).
Mini Biscuits: Use a smaller cutter and reduce baking time to 8 to 9 minutes.

Delicious Add-Ins:

Add shredded cheddar or chopped chives for savory biscuits.
A sprinkle of cinnamon sugar before baking turns them into a sweet treat.

Success Tips:

Don’t twist the biscuit cutter. It can seal the edges and prevent rising.
Keep the dough as cold as possible for maximum fluff.
Bake on the center rack for even browning.

Nutrition Facts