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two-ingredient biscuits, I think I love you


What I mean to say is, Sue of Munchkin Munchies, I know I love you. Sure, you’re kind and giving and creative and clever and have a great blog and all that. But the real reason I love you? These two-ingredient biscuits I found on your site have ended a years-long search for the perfect biscuit recipe that I could quickly and easily make myself.

You see, mac n’ cheese and biscuits are the two foods that, if I see on a menu, any menu, I must order. For better or for worse. My homemade mac n’ cheese recipe is so good (I say this with humility, as there are few dishes–if any other–that I make worthy of that statement, really, I’m a pretty sad cook) that I’m almost always disappointed with restaurant mac n’ cheese. Almost always. I’m thinking of that restaurant in NYC. I forget the name, but I’ll never forget that mac n’ cheese. As for biscuits, on the rare occasion I see them on menus, I order them. Usually extras (Cracker Barrel, I’m looking at you). And yet biscuits, I don’t make well. Admittedly, I don’t even try anymore.

All that has now changed. Sorry, restaurants-serving-biscuits. I’m going to have much keener taste buds when I try yours. Because now all I have to do is mix up two parts of self-rising flour with one part heavy cream, knead a few times, roll out, cut out and bake at 450. Clearly, life will forevermore be categorized as “pre-biscuit” and “post-biscuit.”

two ingredient biscuits

For the super easy how-tos to make biscuits from only two ingredients,

CLICK HERE to visit Munchkin Munchies.

Thank you, Sue!


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  1. Becky Kasten
    Posted August 10, 2013 at 9:31 am | Permalink

    We will have these for Sunday Dinner!!! Can’t wait-but what I’d really like is your Mac n cheese recipe! Do you share it? I have been searching for years for the perfect recipe. . .

    Thank you for your amazing posts!!!

  2. meaghanmountford
    Posted August 10, 2013 at 9:40 am | Permalink

    Becky, I forgot until you mentioned it, but I had posted it years ago! In my blog infancy. I’ve changed some little things since, I tend to do most by taste (more/less milk or beer, salt and pepper, different cheeses, like Gruyere, I like a deeper dish, I’ve tried panko on top, etc.) but the general recipe is to make a roue into a white sauce, add lots of cheddar and a bit of beer, and then mix with al dente pasta and bake:

  3. Posted August 10, 2013 at 5:33 pm | Permalink

    Your biscuits turned out perfectly beautiful! You’re funny, Meaghan, and I’m fine with you loving me for my biscuits:) My mom’s mac n’ cheese has been my #1 comfort food as far back as I can remember. Thanks for the generous mention and the link-love! <3

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