Name: Melt-in-Your-Mouth 2-Ingredient Biscuits
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 2 cups self-rising flour; 1 cup heavy whipping cream (full fat)

Melt-in-Your-Mouth 2-Ingredient Biscuits

Freshly baked 2-ingredient biscuits on a parchment-lined baking tray, golden brown and fluffy.

July 23, 2025

If you’ve ever wished for a homemade biscuit that comes together in minutes and tastes like a warm hug, you’re in the right place. These biscuits aren’t just easy—they’re a little bit magical. With just two ingredients and no complicated steps, you’ll be pulling golden, fluffy clouds from your oven before you know it. Perfect for busy mornings, family dinners, or whenever you need a quick dose of comfort.

Let’s dive in and I’ll walk you through everything you need to know to make these melt-in-your-mouth beauties a staple in your kitchen.

Why You’ll Love This Recipe

There are plenty of biscuit recipes out there, but this one is a true lifesaver. Here’s why:

Quick and Fuss-Free

With just two ingredients and no fancy techniques, these biscuits are ready from start to finish in about 15 minutes. Even if you’re new to baking, this recipe sets you up for success.

Fluffy and Buttery Every Time

The combination of self-rising flour and heavy cream creates a rich, tender crumb that feels like it came straight from a bakery.

Perfect for Any Occasion

Whether you’re whipping up a weekday breakfast or setting the table for Sunday brunch, these biscuits fit right in. They’re equally good served with honey, jam, gravy, or as the base for a hearty breakfast sandwich.

Ingredients for Melt-in-Your-Mouth 2-Ingredient Biscuits

Core Ingredients

This recipe relies on two pantry staples:

Self-Rising Flour – This is the secret to the light, airy texture. White Lily is a favorite among Southern bakers because of its lower protein content, but any quality self-rising flour will do.
Heavy Whipping Cream – Full-fat cream is essential here. It adds richness and moisture, eliminating the need for butter or shortening.

Substitutions and Tips

No self-rising flour on hand? You can easily make your own. For every cup of all-purpose flour, whisk in 1½ teaspoons of baking powder and ¼ teaspoon of salt.

Want a dairy-free version? Use full-fat coconut cream as a substitute for heavy cream. Keep in mind the flavor will be slightly different but still delicious.

Best Self-Rising Flour for This Recipe

When it comes to biscuits, the flour you choose matters. White Lily self-rising flour is beloved for a reason—it’s milled from soft red winter wheat, which has less protein than typical all-purpose flours. This means softer, fluffier biscuits that rise beautifully.

If you can’t find White Lily, don’t worry. King Arthur and Gold Medal also make excellent self-rising flours. Just make sure you’re not using regular flour without leavening agents, or your biscuits won’t achieve that signature lift.

Kitchen Tools You’ll Need

You don’t need a lot of equipment to pull off these biscuits, but having the right tools makes the process even smoother.

Must-Have Tools

Mixing Bowl – Large enough to combine ingredients without making a mess.
Wooden Spoon or Spatula – For gently stirring the dough together.
Biscuit Cutter or Round Glass – To cut perfect rounds.

Nice-to-Have Tools

Pastry Brush – For brushing the tops with melted butter after baking.
Cooling Rack – Helps keep the bottoms from getting soggy once out of the oven.

How to Make Melt-in-Your-Mouth 2-Ingredient Biscuits

Now that you’ve got your ingredients and tools ready, it’s time to roll up your sleeves. These biscuits come together so quickly, you’ll barely have time to preheat the oven before they’re ready to bake. Here’s your step-by-step guide to ensure light, fluffy perfection every single time.

Step 1: Preheat the Oven

Start by preheating your oven to 450°F (230°C). It’s important that the oven is fully heated before your biscuits go in. A hot oven gives them the immediate lift they need to rise tall and golden. While the oven heats, gather your ingredients and tools so everything is within reach.

Step 2: Mix the Dough

In a large mixing bowl, combine 2 cups of self-rising flour with 1 cup of heavy whipping cream. Stir gently with a wooden spoon or spatula until the dough starts to come together. It should look shaggy and slightly sticky—that’s perfect.

Resist the urge to overmix. Overworking the dough can develop the gluten too much, leaving your biscuits dense instead of tender. As soon as there are no big streaks of dry flour, stop stirring.

Step 3: Shape the Biscuits

Lightly flour your work surface and turn out the dough. Using your hands, gently pat it into a rectangle about ¾ inch thick. Avoid pressing too hard—you want to keep as much air in the dough as possible.

Use a biscuit cutter or the rim of a floured glass to cut out your biscuits. Push straight down without twisting. Twisting can seal the edges and prevent them from rising properly. Gather any scraps, gently press them together, and cut again.

Step 4: Bake

Place your biscuits on a parchment-lined baking sheet. If you prefer softer sides, arrange them so they’re just touching. For crispier edges, leave a little space between each one.

Bake in the preheated oven for 10 to 12 minutes, or until the tops are a beautiful golden brown.

Step 5: Serve and Savor

Once baked, remove the biscuits from the oven and let them cool slightly on the tray. Serve them warm, either as they are or brushed with a little melted butter for extra richness. They’re wonderful on their own but also shine with honey, jam, or a slather of sausage gravy.

Tips for Success

Keep a light touch. Overhandling the dough is the fastest way to tough biscuits. Less is more.
Chill your flour. For even lighter biscuits, pop your self-rising flour in the fridge for 10 minutes before mixing.
Don’t skip preheating. A fully heated oven ensures proper lift and golden tops.
Resist twisting the cutter. Press straight down to keep edges from sealing.

How to Store Melt-in-Your-Mouth 2-Ingredient Biscuits

At Room Temperature

Once cooled, store biscuits in an airtight container for up to 2 days.

In the Refrigerator

Keep them in the fridge for up to 5 days. Reheat gently in the oven or microwave before serving.

Freezing Tips

Freeze unbaked biscuits on a tray until solid, then transfer to a zip-top bag for up to 2 months. Bake straight from frozen, adding a few extra minutes to the baking time.

You can also freeze baked biscuits and warm them in a 350°F oven for 5 to 7 minutes.

Frequently Asked Questions

Can I use whipping cream instead of heavy cream?

Yes, as long as it’s full-fat. Lower fat versions won’t provide the same tender texture.

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

No problem. For every cup of all-purpose flour, add 1½ teaspoons baking powder and ¼ teaspoon salt.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free baking blend with leavening already included. Keep in mind the texture may be slightly different.

Why are my biscuits dry?

This often happens from overbaking or using low-fat cream. Watch your oven closely and stick to heavy whipping cream for best results.

Related Recipes

If you loved these easy biscuits, you might enjoy these other comforting recipes:

- Peach Dump Cake: A warm, fruity dessert with minimal ingredients.
- Oatmeal Cake: Moist and spiced, perfect with a cup of coffee.
- Homemade Cinnamon Rolls (No Yeast): Fluffy and sweet, ready in less time.
- Buttery Garlic Cheese Bombs: Another quick bread option, gooey with cheese.
- Classic Fudge: A rich, chocolatey treat that pairs well with these biscuits for a full spread.

Conclusion

There’s something special about pulling a tray of warm, golden biscuits from the oven and sharing them with people you love. This recipe proves that homemade doesn’t have to mean hard. With just two ingredients and a few minutes of your time, you’ll have biscuits that are buttery, fluffy, and completely irresistible.

Make them once, and they’ll become your go-to for busy mornings, cozy dinners, or anytime you need a little extra comfort on your table.