Melt-in-Your-Mouth 2-Ingredient Biscuits
These ultra-tender biscuits come together with just self-rising flour and heavy cream—soft, fluffy, and ready in minutes for the easiest comfort food ever.
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Total Time: 15–17 minutes
- Yield: 8–10 biscuits (depending on size)
- Category: Breakfast, Side
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Ingredients
2 cups White Lily self-rising flour
1 cup cold heavy whipping cream
Instructions
Preheat Oven:
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Make the Dough:
In a large bowl, gently mix the self-rising flour and heavy cream until just combined. Do not overmix.
Shape the Dough:
Transfer dough to a lightly floured surface. Pat gently into a ¾-inch thick round.
Cut Biscuits:
Use a biscuit cutter or glass to cut out biscuits. Place them close together for soft sides or spaced apart for crisp edges.
Bake:
Bake for 10–12 minutes, or until biscuits are golden brown and fluffy.
Serve:
Enjoy warm with butter, honey, or your favorite jam.
Notes
Flour Tip: White Lily flour is lighter and low-protein, ideal for soft Southern-style biscuits. Substitute with another self-rising flour if needed, but results may vary.
Chill Everything: Keep cream cold and work quickly to ensure light, tender biscuits.
Add-Ins: Feel free to add shredded cheese, garlic powder, or herbs to the dough for savory variations.
Storage: Store leftover biscuits in an airtight container for 2–3 days, or freeze for up to 1 month.
