The first snow of the season always seems to slow everything down—especially in our little town. That Saturday morning, the world outside was wrapped in a quiet blanket of white, and the kids had already claimed the living room with board games and cocoa mugs.
My husband was poking at the fire, and I just stood there, looking out the kitchen window, feeling grateful for a lazy day indoors. I wasn’t in the mood for anything fancy—just something warm, buttery, and easy.
That’s when I remembered this two-ingredient biscuit recipe scribbled on a sticky note I’d tucked into a cookbook ages ago. Two ingredients sounded like a dream on a slow morning when no one wanted to brave the cold for groceries. Within minutes, my kitchen smelled like heaven—flour, cream, and pure comfort rising together in the oven. The best part? Everyone thought I’d spent hours on them.
There’s something deeply satisfying about a recipe this simple working so beautifully. It’s honest, no-fuss baking—the kind that feels like home.
Short Description
These melt-in-your-mouth biscuits are light, tender, and buttery, made with just self-rising flour and heavy cream. They’re perfect for breakfast, brunch, or as a cozy side for any meal—ready in under 20 minutes!
Key Ingredients
-
- 2 cups White Lily self-rising flour
- 1 cup heavy whipping cream
Tools Needed
- Large mixing bowl
- Biscuit cutter or round glass
- Baking sheet
- Parchment paper
- Measuring cups
- Spatula or spoon
Cooking Instructions
Step 1: Prepare the Oven
Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper for easy cleanup.
Step 2: Mix the Dough
In a large bowl, combine the flour and heavy whipping cream. Stir gently until the dough just comes together. Don’t overmix—it should feel soft and slightly sticky.
Step 3: Shape the Dough
Turn the dough onto a lightly floured surface and pat it into a ¾-inch thick round. Avoid rolling; gentle hands make fluffier biscuits.
Step 4: Cut the Biscuits
Cut out biscuits using a biscuit cutter or a drinking glass. Press straight down without twisting to keep the edges rising evenly. Gather scraps and reshape once if needed.
Step 5: Arrange for Baking
Place the biscuits on the prepared baking sheet, slightly touching for softer sides or spaced apart for crispier edges.
Step 6: Bake and Serve
Bake for 10–12 minutes, until the tops are golden brown and the kitchen smells like buttery bliss. Serve warm with butter, jam, or honey.
Tip: If the dough feels too dry, add 1–2 teaspoons more cream. If it’s too sticky, sprinkle a touch more flour while shaping.
Why You’ll Love This Recipe
Effortless: Only two ingredients and one bowl—ready in minutes.
Budget-Friendly: Uses pantry staples without extra fuss.
Fluffy & Tender: The cream gives these biscuits their signature soft crumb.
Versatile: Delicious for breakfast, dinner sides, or sweet treats.
Family-Approved: Even picky eaters will go back for seconds.
Mistakes to Avoid & Solutions
Overmixing the Dough: This makes biscuits tough. Mix just until combined—a few flour streaks are fine.
Twisting the Cutter: Twisting seals the edges, preventing rise. Press straight down and lift cleanly.
Too Much Flour When Shaping: Excess flour can dry out the dough. Dust lightly—less is more.
Skipping Self-Rising Flour: Plain flour won’t rise properly. Stick to self-rising for best lift and flavor.
Overbaking: They cook fast. Pull them out once the tops turn golden and bottoms feel firm but not hard.
Serving and Pairing Suggestions
Serve warm with salted butter, strawberry jam, or local honey for a classic touch.
Pair with scrambled eggs, sausage gravy, or chicken stew for a hearty meal.
For a sweet version, brush with melted butter and sprinkle with cinnamon sugar right after baking.
They’re also lovely beside a hot bowl of soup on chilly days.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep up to 5 days, wrapped tightly.
Freezer: Freeze baked biscuits for up to 2 months. Reheat straight from frozen at 350°F (175°C) for 8–10 minutes.
Reheating: For best texture, wrap in foil and warm in the oven rather than the microwave.
FAQs
1. Can I use all-purpose flour instead of self-rising?
You can, but you’ll need to add 1 tablespoon baking powder and ½ teaspoon salt for every cup of flour.
2. Can I make these ahead of time?
Yes! You can cut out the biscuits, freeze them raw on a tray, then bake straight from frozen—just add 2–3 minutes to the baking time.
3. Why are my biscuits dense instead of fluffy?
You likely overmixed or used heavy hands shaping them. Next time, mix lightly and pat, don’t roll.
4. What if I don’t have White Lily flour?
Use another soft-wheat self-rising flour, or add a teaspoon of cornstarch per cup of flour to mimic its texture.
5. Can I use light cream or milk instead of heavy cream?
Heavy cream gives richness and rise. Milk or half-and-half will work but may make them slightly less tender.
Tips & Tricks
Chill your cream before mixing, it helps the dough hold shape.
Dip your cutter in flour between cuts for clean edges.
For golden tops, brush with a bit of melted butter right after baking.
Add shredded cheese or herbs for a savory twist.
Double the batch—these disappear fast!
Recipe Variations
Cheddar Herb Biscuits: Add ½ cup shredded cheddar cheese and 1 teaspoon dried parsley to the dough before mixing.
Sweet Cream Biscuits: Stir in 1 tablespoon sugar and top with a light glaze made of powdered sugar and milk.
Garlic Butter Biscuits: Mix in ½ teaspoon garlic powder and brush with melted butter mixed with minced garlic and parsley.
Mini Strawberry Shortcakes: Slice baked biscuits in half and layer with fresh strawberries and whipped cream.
Final Thoughts
That morning, as snowflakes danced outside and the house filled with the smell of freshly baked biscuits, I realized how sometimes the simplest things bring the biggest comfort. My family gathered around the table, butter knives in hand, steam curling off the biscuits as they split them open. No fancy ingredients, no stress—just warmth, laughter, and something delicious to share.
I love recipes that remind me cooking doesn’t have to be complicated to be special. These biscuits fit right into that philosophy—quick, cozy, and perfect for moments when life slows down. Even when the snow melts and busy days return, I know this easy little recipe will always find its way back into my oven.
Melt-In-Your-Mouth 2-Ingredient Biscuits
Ingredients
- 2 cups White Lily self-rising flour
- 1 cup heavy whipping cream
Instructions
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the flour and heavy whipping cream just until combined—don’t overmix.
- Turn the dough onto a floured surface and gently pat it into a ¾-inch thick round.
- Cut out biscuits with a cutter or glass, pressing straight down without twisting.
- Arrange them on the baking sheet, touching for softer sides or spaced apart for crispier edges.
- Bake for 10–12 minutes until golden brown, then serve warm with butter, jam, or honey. If the dough is too dry, add a little more cream; if too sticky, sprinkle lightly with flour.
