Description
Buttery, fluffy, and unbelievably easy — these 2-ingredient biscuits are a true kitchen miracle! Perfect for breakfast, brunch, or a quick comfort snack. Serve them warm and watch them disappear in seconds!
Ingredients:
2 cups White Lily self-rising flour
1 cup heavy whipping cream
Instructions:
Preheat oven to 450°F (230°C) to get that perfect golden rise.
(
2 minutes)
In a large mixing bowl, combine self-rising flour and heavy whipping cream. Stir gently until the dough just comes together — avoid overmixing!
(
3 minutes)
Lightly flour your work surface, turn out the dough, and gently pat it into a ¾-inch thick circle. (
2 minutes)
Cut out biscuits using a biscuit cutter or the rim of a glass. (
2 minutes)
Arrange the biscuits on a baking sheet lined with parchment paper. Bake in the preheated oven for 10–12 minutes, or until beautifully golden on top.
(
12 minutes)
Remove from oven, brush with melted butter if desired, and serve warm with jam, honey, or gravy.
(
2 minutes)
Prep Time: 5 minutes | Cooking Time: 12 minutes | Total Time: 17 minutes
Kcal: 220 kcal | Servings: 8 biscuits
Tips:
Use cold heavy whipping cream for ultra-fluffy texture.
Handle the dough gently — overworking makes biscuits tough.
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Step-by-Step Guide
Follow these detailed instructions for perfect biscuits every time. First, ensure your oven rack is in the center position and preheat to 450°F (230°C). This high heat is crucial for the initial rise. While the oven heats, measure your flour by spooning it into the measuring cup and leveling it off—don’t scoop. Pour the cold heavy cream into the flour. Using a fork or spatula, stir just until no dry flour remains. The dough will be shaggy. Turn it onto a lightly floured surface and gently gather it with your hands, folding it over itself 2-3 times to create layers. Pat—do not roll—into a ¾-inch thick circle. Cut straight down with a floured cutter, avoiding twisting, which can seal the edges. Place biscuits close together on the baking sheet for softer sides.
Serving Suggestions
These versatile biscuits are a blank canvas for both sweet and savory flavors. For a classic breakfast, split them open and slather with softened butter and strawberry jam. At dinner, serve them alongside creamy sausage gravy or as a topping for a hearty chicken pot pie. For a decadent dessert, drizzle warm biscuits with honey and a sprinkle of flaky sea salt, or use them to make shortcakes with fresh whipped cream and macerated berries.
How-to Summary
In short: Combine 2 cups White Lily self-rising flour and 1 cup cold heavy cream. Mix gently, pat to ¾-inch thickness, cut, and bake at 450°F for 10-12 minutes. The keys are minimal handling and a hot oven.
Frequently Asked Questions
Can I use all-purpose flour instead of self-rising?
No, not directly. Self-rising flour contains baking powder and salt. To substitute, mix 2 cups all-purpose flour with 1 tablespoon baking powder and ½ teaspoon salt before adding the cream.
Why is my dough so sticky?
This can happen in humid environments. Gently fold in 1-2 extra tablespoons of flour until the dough is just workable. Avoid adding too much.
Can I make the dough ahead of time?
For best results, bake immediately. However, you can cut the biscuits and freeze them on a sheet pan, then transfer to a bag. Bake from frozen, adding 2-3 minutes to the time.
What if I don’t have a biscuit cutter?
A sharp knife works perfectly. Simply pat the dough into a square and cut it into 8 even squares—no re-rolling needed.
Why didn’t my biscuits rise high?
The most common causes are old baking powder in the self-rising flour, overmixing the dough, or twisting the cutter. Ensure your flour is fresh and handle the dough minimally.
Common Mistakes to Avoid
Avoid these pitfalls for light, fluffy biscuits: 1) Using warm cream, which melts the fat and prevents a flaky texture. 2) Overmixing the dough, which develops gluten and leads to toughness. 3) Twisting the biscuit cutter, which seals the edges and inhibits the upward rise. 4) Baking at a too-low temperature, resulting in pale, dense biscuits. 5) Using a rolling pin instead of gently patting the dough, which compresses the layers.
Conclusion
This 2-ingredient biscuit recipe proves that incredible homemade bread doesn’t require complexity or time. With just flour and cream, you can create a batch of warm, buttery, and impossibly fluffy biscuits in under 20 minutes. Mastering the simple technique of gentle handling and a hot oven unlocks a world of easy, comforting baking. Keep this recipe handy for impromptu meals, and enjoy the consistent, delicious results that make it a true kitchen staple.