Melt-in-Your-Mouth 2-Ingredient Biscuits

Why You’ll Love This Recipe

I love this recipe because it’s a no-fail, beginner-friendly go-to that delivers bakery-level results with almost no effort. These biscuits rise beautifully, have a soft crumb, and practically melt in my mouth. They’re perfect when I’m low on time, energy, or ingredients—but still want something comforting and homemade. Whether I serve them with jam, gravy, or a pat of salted butter, they always feel special.

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 cold heavy whipping cream

Directions

1. Preheat the Oven

I preheat my oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.

2. Make the Dough

In a large mixing bowl, I stir together the self-rising flour and cold heavy cream. I mix just until the dough comes together, being careful not to overmix so the biscuits stay light and tender.

3. Shape the Dough

I turn the dough onto a lightly floured surface and gently pat it into a ¾-inch thick round. No need for kneading—just a light touch to keep the texture perfect.

4. Cut Out Biscuits

Using a biscuit cutter or the rim of a glass, I cut out biscuits and place them on the prepared baking sheet. For soft sides, I place them close together; for crispier edges, I leave some space between them.

5. Bake

I bake the biscuits for 10–12 minutes, until they’re puffed and golden brown on top.

6. Serve

These are best enjoyed warm, straight from the oven. I love serving them with butter, honey, or jam for a simple yet satisfying treat.

Servings and Timing

Servings: 8–10 biscuits (depending on size)
Prep Time: 5 minutes
Bake Time: 10–12 minutes
Total Time: 15–20 minutes

Variations

• Cheesy Biscuits: I stir in ½ cup of shredded cheddar for a savory version.

• Sweet Touch: A tablespoon of sugar and a brush of melted butter with cinnamon sugar on top turns these into sweet breakfast biscuits.

• Herb & Garlic: A pinch of garlic powder and chopped fresh parsley or chives mixed into the dough gives a delicious, savory twist.

Storage/Reheating

I store leftover biscuits in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I wrap them in foil and warm in a 350°F oven for about 5–7 minutes. They also freeze beautifully—just let them cool, wrap tightly, and freeze for up to 3 months. I reheat them straight from frozen.

FAQs

Can I use a different brand of self-rising flour?

Yes, but I get the best texture with White Lily because it’s made from soft wheat. If using another brand, I still get great results, just slightly denser.

What if I don’t have self-rising flour?

I make my own by combining 2 cups of all-purpose flour with 1 tablespoon of baking powder and ½ teaspoon of salt.

Can I make the dough ahead of time?

Yes, I often prepare the dough, cut the biscuits, and freeze them on a tray. Once frozen, I transfer to a zip-top bag and bake them straight from the freezer—just add a few extra minutes to the bake time.

What’s the best way to cut out the biscuits?

I use a sharp biscuit cutter and avoid twisting it, which can seal the edges and prevent them from rising properly.

Can I make drop biscuits instead?

Absolutely. If I’m short on time, I just drop spoonfuls of the dough onto a baking sheet and bake. They’re a bit rustic in shape but just as tasty.

Conclusion

With only two ingredients and a few simple steps, these Melt-in-Your-Mouth Biscuits are a must-have in my kitchen. They’re quick, incredibly satisfying, and endlessly versatile. Whether I’m serving them alongside soup, gravy, or just with a swipe of butter, they’re always a hit. This is comfort food at its easiest—and best.

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