Combine self-rising flour and heavy cream for quick and easy homemade biscuits.
two-ingredient biscuits
These two-ingredient biscuits are perfection. SO easy to make, and so delicious. And biscuits are one of my “abandoned on a desert island” foods, so I have a lot of experience eating them.
Same with mac and cheese. I always order biscuits and mac and cheese if I see them on a restaurant menu.
And 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.”
more 2-ingredient recipes
- try these macaroons
- air fryer bagels are my favorite
- only two ingredients in pumpkin donuts
- easy Nutella bread or pesto bread
- here’s a whole roundup of 30 recipes
how to make 2-ingredient biscuits
you will need:
- 2 cups self-rising flour
- 1 cup heavy whipping cream
what to do:
Delicious two-ingredient biscuits made with self-rising flour and heavy cream. Preheat oven to 450 degrees F. Combine flour and cream in a mixing bowl, stirring just until blended. Transfer dough to a floured surface and briefly knead. Roll or pat the dough about 1/2-inch thick and cut out biscuits with a 2-inch circle cutter. Place the biscuits close together on a parchment paper-lined baking tray. Bake until golden brown, about 10 minutes. Makes 12 biscuits.two-ingredient biscuits
Ingredients
Instructions
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!!!
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: https://thedecoratedcookie.com/2009/07/mac-n-cheese-n-beer-n-one-angry-cookie/
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
So , I used whipping cream not heavy cream? other recipe said it didn’t matter. Dough was dry and didn’t stick together. Also didn’t rise? Let me know if you can give advice.
Hi Danny, The whipping vs. heavy cream shouldn’t matter. Are you sure you used Self-rising flour and not all-purpose flour?