Hello, dear friends! I’m so happy you’re here, ready to whip up something heavenly in just two simple steps. These Melt-in-Your-Mouth 2-Ingredient Biscuits are irresistibly light, fluffy, and utterly delicious. Perfect for breakfast, brunch, or even a cozy dinner side. Don’t forget to subscribe by email for more easy and joyful recipes!
Overview of Recipe Content
These biscuits are the embodiment of simplicity—a steamed cloud of flour and cream, golden on the outside and pillowy within. They’re perfect for lazy weekend mornings, impromptu guests, or anytime you crave something warm and comforting. You’ll love their tender crumb with a buttery, creamy finish.
- What it tastes like: Buttery, rich, soft-center biscuits with a golden, slightly crisp exterior.
- Health & seasonal relevance: Made with self-rising flour—no yeast required. Great for spring gatherings or winter comfort nights.
Ingredients:
- 2 cups White Lily self-rising flour
- 1 cup heavy whipping cream
Tools needed:
- Mixing bowl
- Measuring cups
- Baking sheet
- Parchment paper
Substitutions & additions:
- Buttermilk option: Use 1 cup cultured buttermilk + 1 tsp baking powder in place of cream.
- Flavored twists: Add 1 tsp garlic powder, 2 tbsp chopped chives, or a handful of shredded cheese.
How to Make Melt-in-Your-Mouth 2-Ingredient Biscuits
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- In a bowl, whisk flour.
- Pour in heavy whipping cream and stir gently with a spatula just until dough forms—don’t overmix! It will be shaggy and slightly sticky.
- Using a spoon or scoop, drop 8–10 mounds onto your sheet, about 2″ apart.
- Bake 12–15 minutes until tops gleam golden.
- Let crisp on the bottom, then serve warm with butter, jam, or stew.
Let the scent breezing through your kitchen pull you in—you’ve crafted magic!
What to Serve with Melt-in-Your-Mouth 2-Ingredient Biscuits
- Steamy bowls of chili or thick chicken pot pie
- Smothered in honey butter or jam for brunch
- Paired with fresh berries and whipped cream
- Accompanying eggs and bacon for a comforting breakfast
Tips for Making It Perfect
- Don’t overmix: Light and fluffy is all about gentle handling.
- Keep cream cold: Prevents overhydration.
- Even sizing: Use an ice-cream scoop for equal, consistent biscuits.
- Make-ahead hack: Assemble dough, flash-freeze biscuit mounds, then bake later (add 2–3 minutes baking time).
Storage Instructions
- At room temperature: Airtight for 2 days—gently reheat in oven or toaster oven.
- Freezer: Flash-freeze biscuit mounds, store in a zip-top bag for up to 3 months. Bake frozen at 425°F for 15–18 minutes or until golden.
General Information
Biscuits trace back to early Southern kitchens, where resourceful cooks made do with flour and lard. Today, heavy cream gives them a rich lift, while self-rising flour simplifies the process. These are the perfect solution when you want biscuit bliss without the fuss of yeast or buttermilk.
Frequently Asked Questions
Q: Can I use all-purpose flour?
You’d need to add 3 tsp baking powder + ½ tsp salt to 2 cups of AP flour to replicate self-rising flour.
Q: What if cream is too runny or thick?
If crumbs are too dry, add a bit more cream (1–2 tsp). If wet, sprinkle a touch of flour.
Q: Are these gluten-free?
Not as written—they use wheat flour. For gluten-free, try a 1:1 GF self-rising blend.
Q: Can I add cheese or herbs?
Absolutely! Mix in up to ½ cup of shredded cheese or a few tbsp of chopped herbs for flavor.
Q: How to reheat leftover biscuits?
Oven/toaster oven at 350°F for ~5 minutes—perfect for reviving that crisp exterior.
Conclusion
You’ve just made simple ingredients shine! These biscuits are a testament to easy, soulful baking that delights each time. If you loved them, why not try my [Flourless Coconut Greek Yogurt Cake] or my [Chewy Coconut Squares]? Thanks so much for cooking with me—sending a warm hug your way. 💕
Interactive Elements
I adore hearing how this recipe turns out for you—drop a comment or stars below! And don’t forget to pin a photo on Pinterest and tag me @poulefrecipe—I can’t wait to see your biscuit brilliance.
Nutritional Information
Here’s an approximate per biscuit (makes 10):
| Serving Size | Calories | Carbs | Fat | Protein | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 1 biscuit | ~170 kcal | 18 g | 9 g | 3 g | <1 g | 150 mg |
Melt-in-Your-Mouth 🏆 2-Ingredient Biscuits
- Total Time: 20 mins
- Yield: 10 biscuits 1x
- Diet: Vegetarian
Description
Quick, fluffy, and melt-in-your-mouth biscuits made with just self-rising flour and heavy cream. These Southern-style beauties bake in 15 minutes and are perfect for breakfast, brunch, or comforting dinners.
Ingredients
2 cups White Lily self-rising flour
1 cup heavy whipping cream
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Whisk the flour lightly in a mixing bowl to aerate.
3. Add the cold heavy cream and stir gently with a spatula until a soft, shaggy dough forms.
4. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 12–15 minutes until the tops are golden and the bottoms are crisp.
6. Serve warm with butter, jam, or your favorite savory spread.
Notes
Do not overmix the dough—gentle handling is key for tender biscuits.
Use an ice cream scoop for evenly sized biscuits.
Flash-freeze biscuit mounds and bake directly from frozen—just add 2–3 minutes to bake time.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 170
- Sugar: 1
- Sodium: 150
- Fat: 9
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 0
- Protein: 3
- Cholesterol: 35
