2-Ingredient Homemade Biscuits

Introduction

I’ve always loved a good homemade biscuit, but let’s face it — sometimes making them from scratch seems like a daunting task with all the mixing, folding, and ingredient hunting. That’s why I was thrilled when I stumbled upon this 2-Ingredient Homemade Biscuits recipe. At first, I didn’t believe it could work, but after giving it a try, I was absolutely amazed by the results. The biscuits turned out so light and fluffy, with golden, browned bottoms that I love. The fact that it only requires two ingredients—self-rising flour and heavy whipping cream—made it an incredibly simple yet delicious recipe that’s now a staple in my kitchen.

I made these biscuits as a side for a family dinner, and everyone loved them. They’re perfect for breakfast with a little butter and jam or as a side to complement a hearty meal. The biscuits bake up perfectly, and the creaminess of the whipping cream gives them a tender texture that I haven’t been able to replicate with other biscuit recipes. If you’re looking for a quick and easy biscuit recipe, this is one you’ve got to try. It’s hard to believe something so simple can turn out so perfectly, but it really works!

Ingredients

• 2 cups self-rising flour
• 2 cups heavy whipping cream

Instructions

1. Preheat the Oven: Start by preheating your oven to 400°F. This is the ideal temperature for baking the biscuits to get that golden, browned exterior.
2. Whisk the Flour: In a large mixing bowl, whisk the self-rising flour well to aerate it. This will ensure that the flour is light and fluffy, which is key to getting those light, flaky biscuits.
3. Add the Cream: Slowly pour the heavy whipping cream into the flour while gently stirring. Be sure to mix just enough to bring the dough together. Do not over-mix it, as that could make the biscuits tough. The dough should be sticky but manageable.
4. Roll Out the Dough: Transfer the dough to a floured surface. Roll it out gently with your hands or a rolling pin. It doesn’t need to be too thin—about 1 inch thick is perfect.
5. Cut the Biscuits: Use a coffee cup or biscuit cutter to cut out rounds of dough. You can make them as big or small as you like, but I prefer a nice medium size for bite-sized biscuits.
6. Bake the Biscuits: Place the biscuits on a baking sheet or cast-iron skillet. Bake them at 400°F for 12 to 15 minutes. I had to adjust the baking time for my older oven, but keep an eye on them, and remove them from the oven when they’re golden brown and have risen nicely.
7. Finishing Touch: As soon as they come out of the oven, brush the tops of the biscuits with a little butter for an added touch of richness and flavor.
8. Serve: Serve the biscuits hot, and enjoy the perfect texture and flavor.

Nutrition Facts

• Servings: 8-10 biscuits (depending on size)
• Calories per Biscuit: 150-170 calories (depends on biscuit size)
• Sugar: 1g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 35mg

Preparation Time

• Prep time: 10 minutes
• Cook time: 12-15 minutes
• Total time: 22-25 minutes

How to Serve

• For Breakfast: Serve these biscuits warm with butter and your favorite jam or honey. They also go great with scrambled eggs or bacon for a satisfying breakfast.
• As a Side Dish: Pair the biscuits with soups, stews, or even a roasted chicken for a delicious and hearty meal.
• With Gravy: These biscuits are perfect for smothering with sausage gravy or your favorite gravy recipe for a true Southern-style breakfast or dinner.
• For Snack: Grab one or two as a quick snack, especially when they’re fresh out of the oven!

Additional Tips

1. Don’t Over-Mix the Dough: The key to light, fluffy biscuits is not overworking the dough. Stir until just combined and then stop.
2. Use Cold Ingredients: For the fluffiest biscuits, use cold whipping cream and avoid over-heating the dough.
3. Cast Iron for Perfect Browning: Baking your biscuits in a cast-iron skillet will give you beautifully browned, crispy bottoms.
4. Add a Touch of Sugar: If you want a slightly sweeter biscuit, you can add 1 tablespoon of sugar to the flour mixture for a subtle sweetness.
5. Make Ahead: You can make the dough ahead of time, cut out the biscuits, and refrigerate them until you’re ready to bake. Just pop them in the oven when you’re ready!

Recipe Variations

• Herbed Biscuits: Add finely chopped herbs, such as rosemary or thyme, to the dough for a savory twist.
• Cheddar Biscuits: Add shredded cheddar cheese to the dough for a cheesy, melt-in-your-mouth biscuit.
• Garlic Biscuits: Add minced garlic or garlic powder to the dough for a flavorful, aromatic biscuit perfect for pairing with pasta dishes.
• Gluten-Free Biscuits: If you need a gluten-free version, swap the self-rising flour for a gluten-free all-purpose flour blend and make sure to use a gluten-free cream.

Serving Suggestions

• With Gravy: Biscuit and gravy is a classic combination. Make sausage or mushroom gravy for a filling meal.
• With Soup: These biscuits are perfect when paired with a bowl of soup, like tomato soup or chicken noodle soup.
• As a Snack: Serve the biscuits with some butter and a side of cheese for a savory snack.
• With a Salad: Pair these biscuits with a fresh green salad to balance out the richness.

Freezing and Storage

• Storage: Store leftover biscuits in an airtight container for up to 2-3 days. They’re best eaten fresh, but can still be delicious for a day or two.
• Freezing: You can freeze the dough before baking. Cut the biscuits, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag. Bake from frozen at 400°F for about 18-20 minutes.
• Reheating: To reheat, place the biscuits in a preheated oven at 350°F for about 5-7 minutes until they are warm and soft.

FAQ Section

1. Can I use all-purpose flour instead of self-rising flour?
   Yes, but you’ll need to add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour.
2. Can I use a different cream than heavy whipping cream?
   Heavy cream is best for the texture and richness of the biscuits, but you can use half-and-half or whole milk for a lighter version.
3. Can I make these biscuits ahead of time?
   Yes, you can prepare the dough and refrigerate it before baking. It’s also possible to freeze the dough for later use.
4. Why did my biscuits turn out flat?
   This can happen if the dough was overworked or if the oven temperature wasn’t hot enough. Make sure to mix gently and preheat the oven properly.
5. Can I add ingredients like cheese or bacon to these biscuits?
   Yes, shredded cheese, crumbled bacon, or herbs can all be added to the dough to make flavored biscuits.
6. How do I prevent the biscuits from sticking to the pan?
   Lightly flour the baking surface or use parchment paper to prevent sticking.
7. Can I use this recipe for other baked goods?
   This two-ingredient dough works well for scones, shortcakes, or as a base for savory dishes like pot pie.
8. Why do I need to brush butter on top of the biscuits?
   Brushing butter on top adds flavor and creates a beautiful, golden finish on the biscuits.
9. How thick should the dough be when rolling it out?
   Roll the dough to about 1-inch thick for soft, fluffy biscuits.
10. How can I make my biscuits softer?
    The key is not overworking the dough. Gently combine the ingredients, and avoid rolling the dough too thin.

Conclusion

These 2-Ingredient Homemade Biscuits are an absolute game-changer. They’re quick, easy, and incredibly delicious. The simplicity of this recipe makes it perfect for anyone, even those with little baking experience. Whether you’re looking for a last-minute side dish or a comforting snack, these biscuits deliver every time. Light, fluffy, and golden brown, they’ll quickly become a favorite in your kitchen. Don’t be surprised if they disappear as soon as they hit the table—these biscuits are that good!

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