2-Ingredient Biscuits That Are Simply Perfect

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These 2-Ingredient Biscuits changed my life. I’m not even being dramatic.

Biscuits aren’t super hard to make, but I’ll do just about ANYTHING that makes my life a little bit easier!

That is exactly what these 2-Ingredient Biscuits do. You heard there are only 2 ingredients, right?!? You can’t get much easier than that!

Here is what you will need for 2-Ingredient Biscuits

  • 2 Cups SELF-RISING Flour (plus about 2 Tablespoons for your counter)
  • 1 1/3 Cups Heavy Whipping Cream

That’s it. I mean, you can add the tasty stuff to the biscuits once they’re done — butter, jelly, gravy, honey, top it with sausage and eggs — but you ONLY need the 2 ingredients to make the biscuits themselves.

How to make the 2-Ingredient Biscuits

Add the 2 Cups of SELF-RISING flour to your mixing bowl.

Add the Heavy Whipping Cream to the mixing bowl.

Stir the mixture together, just until it comes together, and there are no big lumps.

Dust your counter (or a cutting board) with the remaining flour.

Plop the dough out onto the floured surface.

Gently fold the dough over itself (not really kneading, just folding), dusting with flour as needed. You don’t want to overwork the dough. That will make it not as light and fluffy. You just want it a nice non-sticky ball of dough.

Roll the dough — or just press it flat with your hands — out into a rectangle.

Cut the dough into 6-8 squares or circles — as equal in size as possible.

Put the squares on a GREASED cookie sheet or cooking stone.

Bake in a preheated 450 degree oven for about 8 minutes.

Take the biscuits out of the oven, and let them cool for 1-2 minutes before you carefully take them off the cookie sheet


That recipe looks long and complicated, but it’s really not. You basically stir the mixture together, work it until it’s not sticky, roll it out, cut it into squares, and bake it.

It is very important that you use SELF-RISING flour. This eliminates the need for baking powder or salt.

You also want to make sure you use FULL FAT Heavy Whipping Cream. You need the fat to make them light and fluffy.

These are so easy to make, and so stinkin’ good! If you like these, you HAVE to try our 2-Ingredient Crazy Muffins. You’ve never made an easier muffin in your entire life!

2-Ingredient Biscuits

How to make 2-Ingredient Biscuits.
4.31 from 62 votes
Print Pin Rate
Course: Delicious Food
Cuisine: American
Prep Time: 5 minutes
Cook Time: 8 minutes
Additional Time: 2 minutes
Total Time: 15 minutes
Servings: 1
Calories: 163kcal
Author: Amanda


  • 2 Cups of SELF-RISING Flour
  • 1 ⅓ Cups of Heavy Whipping Cream


  • Add ingredients to your mixing bowl, and gently stir until combined.
  • Turn dough out onto floured surface.
  • Fold dough over itself, adding flour as needed, until dough isn’t sticky.
  • Roll dough into a rectangle, about 1/2 inch thickness.
  • Cut dough into 6-8 equal squares.
  • Put squares of dough on greased cookie sheet or baking stone.
  • Bake in preheated 450 degree oven for 8 minutes.
  • Let biscuits cool 1-2 minutes
  • Enjoy!


Serving: 1 | Calories: 163kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 256mg | Fiber: 1g | Sugar: 1g
Tried this recipe?Mention @totallythebomb or tag #totallythebomb!

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4.31 from 62 votes (62 ratings without comment)

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  1. Update after cooking them. They rose beautifully but I had to add more whipping cream until I got the consistency I needed from the dough.

  2. Well I tried it and it wasn’t enough whipping cream to the amount of flour. It came out extremely shaggy and dry wouldn’t stick together. I’m pretty sure that’s not normal?

  3. Came out great! I’ve been looking for an easy, delicious biscuit recipe. This is it!!!!! Thanks.

  4. The biscuits were delicious. A few did rise but majority did not. But still good. What did I do wrong? Can you use this recipe for dumplings rolled out thin?

  5. Made the biscuits tonight. They were delicious. Some raised but majority didn’t. What did I do wrong? Could you use this recipe for dumplings??

  6. I made them today & they didn’t rise only about an 1”. I used self rising flour, but didn’t get fluffy, at all.

    1. @Rosie, I saw someone making these same biscuits on youtube. They said if you put them in a roung pan and just touching the others they would get a lot bigger. I haven’t tried it yet but I will try to come back here and post if they rose.

    2. @Rosie, @Mike, ok, I put them in an 8×8 clear pyrex dish. They went from 1/2″ to at least 3 1/4 4″. Increased the time after 8 mins by 1.3 3 times. Beautiful

  7. So yummy and easy! Glad I found this recipe.

  8. These are so easy and they are great! I split the recipe in half and they still worked perfect!

    1. I have made these twice and my family has declared them better than my 7 UP biscuits (which are their favorite). From one NC girl to another !!