Name: Melt-In-Your-Mouth 2-Ingredient Biscuits
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 2 cups White Lily self-rising flour; 1 cup heavy whipping cream

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These melt-in-your-mouth 2-ingredient biscuits are the perfect solution when I want something quick, easy, and delicious. Using only self-rising flour and heavy whipping cream, I can whip these up in no time with no complicated steps or hard-to-find ingredients. They come out soft, fluffy, and rich every single time.

Melt-In-Your-Mouth 2-Ingredient Biscuits

Why You’ll Love This Recipe

I love how these biscuits require almost no effort and deliver such satisfying results. With only two ingredients, I can have warm, homemade biscuits on the table faster than a trip to the store. They’re ideal for breakfast, brunch, or even a quick dinner side. Plus, there’s no yeast or waiting around for the dough to rise.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups White Lily self-rising flour
1 cup heavy whipping cream

Directions

I preheat my oven to 450°F (230°C).
In a large bowl, I mix the self-rising flour and heavy whipping cream until a dough forms.
I gently turn the dough out onto a floured surface and knead it just until it comes together—being careful not to overwork it.
I pat or roll the dough to about ¾-inch thickness and cut it into biscuits using a biscuit cutter or glass.
I place the biscuits on an ungreased baking sheet and bake for 10–12 minutes, or until the tops are golden brown.

Servings and timing

This recipe makes about 8–10 biscuits, depending on the size of the cutter I use. Prep time takes just 5 minutes, and baking takes about 10–12 minutes, making the total time under 20 minutes from start to finish.

Variations

I sometimes add shredded cheese or herbs to the dough for a savory twist.
A brush of melted butter on top before baking gives them a golden, rich finish.
For sweet biscuits, I stir in a little sugar or a drizzle of honey into the dough.

Storage/Reheating

If I have leftovers, I store the biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, I pop them in a 300°F (150°C) oven for 5–7 minutes, or microwave them for 10–15 seconds.

FAQs

How do I know when the biscuits are done baking?

I look for a golden brown top and a biscuit that feels firm to the touch but still soft in the center.

Can I use another brand of self-rising flour?

Yes, but I stick with White Lily for its soft texture, which makes the biscuits extra tender.

What if I don’t have a biscuit cutter?

No problem—I use a drinking glass or simply cut the dough into squares with a knife.

Can I freeze the dough or the baked biscuits?

Yes, I freeze shaped unbaked biscuits or baked ones in a sealed bag. I bake or reheat directly from frozen.

Why is my dough too sticky or dry?

If it’s sticky, I add a little more flour. If it’s dry, I splash in more cream, a tablespoon at a time, until it comes together.

Conclusion

These 2-ingredient biscuits are one of my go-to recipes when I need something fast, easy, and satisfying. I love how little effort they take and how versatile they are for sweet or savory meals. Whether I’m hosting brunch or just need a quick side for dinner, these biscuits never disappoint.