Get Your Biscuit Fix With This 2-Ingredient Recipe That’s Buttery, Fluffy and Ready in 15 Minutes

My Achilles heel as a home baker has always been making biscuits from scratch. I either spend too much time rubbing together the butter and flour or don’t chill my ingredients long enough. Both mistakes result in biscuits that aren’t flaky—basically, my worst nightmare. The good news is I’ve finally gotten over this baking hump with a recipe for two-ingredient biscuits that’s tasty and deceptively simple. Here’s how to make this simple and buttery baked treat!

The basics of homemade biscuits

If you’ve seen one scratch-made biscuit recipe online, it’s almost as if you’ve seen them all. Steps like rubbing together fridge cold butter and flour with your fingertips and rolling out the biscuit dough are fairly common. This means biscuits are usually something that you should make on the weekends or whenever you have more time to bake and do all of these steps.

Easy alternative to preparing homemade biscuits

Instead of putting off your biscuit cravings, the experts at King Arthur Baking have a simple two-ingredient biscuit recipe that they deem “the easiest biscuits ever.” The recipe calls for self-rising flour and heavy cream, which creates a drop biscuit dough that doesn’t require a ton of rolling and folding. Since self-rising flour already contains baking powder, the biscuits will rise without needing to add the leavening agent. This method is perfect if you’re short on time or want to whip up a big batch of biscuits with less effort. Before you know it, you’ll have warm biscuits to slather with butter or jam. 

How to make two-ingredient biscuits

Below, you can find King Arthur Baking’s recipe for these two-ingredient biscuits. The recipe lists salt as an optional add-in if you want to season the biscuit dough. Give it a go and check out our guide for how to reheat biscuits for tips on storing and warming up any leftovers!

Easy Drop Biscuits 

Ingredients:

• 1½ cups self-rising flour
• ¾ cup heavy cream or whipping cream
• ⅛ to ¼ tsp. table salt, optional; for a saltier biscuit

Directions:

• Active: 5 mins
• Total time: 15 mins
• Yield: 12 servings

1. Preheat oven to 450°F, with rack in top third section.
2. Mix flour and cream until smooth and cohesive.
3. For standard-sized biscuits, scoop 1-ounce balls of dough onto an ungreased or parchment-lined baking sheet; a tablespoon cookie scoop works well here. Leave a couple of inches between them. Not into scooping? Pat dough into ¾-inch thick square or rectangle and cut biscuits with a cutter instead, if desired.
4. For larger biscuits, simply scoop the dough into 1½-oz. balls, to make 8 biscuits; or 2-ounce balls, to make 6.
5. Brush tops of biscuits with cream, milk or water; this will help them rise.
6. Bake biscuits 10 to 12 minutes, until they’re light golden brown on top. Feel free to break open one biscuit if you’re unsure that it’s done baking. Remove biscuits from oven, and serve warm, or at room temperature. 

My taste test

When I tried this recipe, I did the pat and cut method to create square biscuits. I was blown away at how much the buttery flavor and fluffy texture mimicked other biscuit recipes I’ve tried. They were crunchy on the outside and flakey on the inside as all biscuits should be. Also, I loved how quick this recipe was to make.

I would say it took me no more than five minutes to measure out the ingredients, mix the dough together, cut into even squares and bake into the oven. I’m definitely making these again, especially when I want an afternoon treat that’s a little indulgent. Trust me, even if you’re a novice baker this recipe for two-ingredient homemade biscuits will impress yourself and loved ones.