Fluffy 2-Ingredient Biscuits (No Mixer Needed!)
If you’re short on time but craving tender, fluffy biscuits, this simple two ingredient biscuit recipe is exactly what you need. These cream biscuits come together in one large bowl using only self-rising flour and heavy cream—no yeast, eggs, or butter required. The result? Buttery flavor, soft centers, and golden tops of the biscuits that rival traditional southern biscuits.
Whether you’re a seasoned baker or just starting out, this is one of the easiest biscuit recipes to keep in your back pocket. It’s especially perfect for busy mornings or last-minute dinners. I personally love them with my morning coffee or as an afternoon snack.
Ingredients for the fluffiest homemade biscuits
- 2 cups self-rising flour (or 2 cups AP flour + 1 tablespoon baking powder + ½ teaspoon kosher salt to make your own self-rising flour)
- 1 cup heavy cream (you can substitute with whole milk or try a richer twist with buttermilk for more tang)
Quality ingredients matter!
For best results, use high-quality flour for ultra-light, flaky layers.
Instructions
- Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet or line with parchment paper.
- In a mixing bowl, combine 2 cups of self-rising flour and 1 cup of heavy cream. Stir with a wooden spoon until a sticky dough forms.
- Sprinkle a little flour on your work surface and gently turn out the dough.
- Using a bench scraper, fold and knead the dough 2-3 times—just enough to bring it together without overworking.
- Pat or roll with a rolling pin to about ¾-inch thickness.
- Use a floured cookie cutter (or the rim of a measuring cup) to cut out the biscuit dough. Place biscuits on your baking sheet with a bit of space between each.
- Optionally, brush the tops of biscuits with a bit of melted butter for extra flavor.
- Bake the unbaked biscuits in your preheated oven for 12–15 minutes, or until golden brown.
Tips for the best biscuits every time
- Don’t use too much flour when kneading—just enough to handle the dough.
- For flaky biscuits, make sure not to overmix.
- Swap in bread flour for a slightly chewier texture, or use drop biscuits if you’re short on time.
- Want even more buttery flavor? Try baking them in a cast iron skillet or Dutch oven.
- Serve with sausage gravy for a comforting southern breakfast or use them as a base for strawberry shortcake or cream scone desserts.
Fluffy 2-Ingredient Biscuits
Ingredients
Method
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a medium bowl, mix the self-rising flour and heavy cream until a soft dough forms.
- Turn the dough out onto a floured surface and gently knead it 2-3 times to bring it together.
- Roll or pat the dough to about ¾-inch thickness. Use a biscuit cutter or a round glass to cut out biscuits.
- Place the biscuits on the prepared baking sheet, leaving a little space between them.
- Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden.
- Remove from the oven and serve warm.
Nutrition
Tried this recipe?
Let us know how it was!Storage & reheating
Store any leftover biscuits in an airtight container at room temperature for up to two days, or freeze for up to a month. Reheat in the oven or try air fryer biscuits for a quick, crispy finish next time.
Why this simple recipe works
There’s beauty in simplicity, and this 2-ingredient biscuit recipe proves it. It’s a great recipe for beginners and pros alike—and makes delicious easy biscuits that taste like you spent much more time in the kitchen than you actually did. Whether you’re making breakfast with your best friend, whipping up a batch of easy homemade biscuits for dinner, or simply experimenting with easy recipes, you can’t go wrong.
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