Rain was threatening to cancel our backyard movie night, but we stubbornly stuck with the plan. Something warm, quick, and just indulgent enough to feel special. That’s when I recalled the dusty white bag of White Lily flour hidden behind my rice container and the leftover cup of heavy cream I’d bought for whipped frosting the previous weekend. I had my answer.

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I wasn’t going for fancy—just something simple, comforting, and buttery that we could bite into while the rain pattered softly against the roof. There’s something deeply satisfying about biscuits hot from the oven, especially when you’ve barely put in any effort. I pulled the dough together with a spoon, rolled it out with a wine bottle (because of course I couldn’t find my rolling pin), and in under 15 minutes, the kitchen was flooded with that irresistible, cozy biscuit aroma.

As the opening credits of the movie rolled and I passed around a plate of warm, golden biscuits, I didn’t expect them to vanish as fast as they did. Dipped in honey, slathered in butter, or just plain—these biscuits stole the show. And now? Movie nights aren’t complete without them.

Short Description

These 2-ingredient biscuits are impossibly soft, fluffy, and golden with a buttery flavor that melts in your mouth—perfect for a cozy snack, side dish, or a quick treat during movie nights.

Key Ingredients

2 cups White Lily self-rising flour
1 cup heavy whipping cream

Tools Needed

Large mixing bowl
Measuring cups
Rolling pin (or clean wine bottle!)
Biscuit cutter or round glass
Baking sheet
Oven

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 450°F (230°C). Ensure your oven rack is positioned in the center for even baking.

Step 2: Combine Ingredients
In a large bowl, add 2 cups of White Lily self-rising flour and 1 cup of heavy whipping cream. Stir gently with a spoon or spatula until a shaggy dough forms. It should look soft and slightly sticky.

Step 3: Knead Gently
Lightly flour your surface and turn the dough out. Knead gently about 4–5 times—just enough to bring it together. Don’t overwork it, or the biscuits may turn tough.

Step 4: Roll and Cut
Roll the dough to about 1-inch thickness. Use a biscuit cutter or a floured glass to cut out rounds. Gather scraps and gently re-roll as needed.

Step 5: Bake to Perfection
Place biscuits slightly touching on an ungreased baking sheet. Bake for 10–12 minutes or until the tops are golden brown and the edges feel crisp to the touch.

Step 6: Serve Warm
Remove from the oven and let rest for 2–3 minutes. Serve them warm with butter, honey, or your favorite topping.

Why You’ll Love This Recipe

– Only 2 ingredients—no butter, no eggs, no fuss

– Ready in 15 minutes from start to finish

– Fluffy, tender texture that pairs with sweet or savory toppings

– Perfect for beginners and experienced bakers alike

– Easily adaptable for different flavors or dietary needs

– Great for busy weeknights, unexpected guests, or last-minute cravings

– Low effort, high reward

Mistakes to Avoid & Solutions

1. Overmixing the Dough
Overmixing activates gluten, leading to dense biscuits.
Stir just until the dough comes together—don’t worry if it looks a little rough.

2. Pressing the Dough Too Thin
Thin dough = flat, dry biscuits.
Roll to exactly 1-inch thickness for that perfect lift and fluff.

3. Using the Wrong Flour
All-purpose flour won’t give you the same tender texture.
Stick with White Lily self-rising flour—its low protein content is key.

4. Not Preheating the Oven Fully
Biscuits spread instead of rising.
Let the oven fully preheat to 450°F before baking.

5. Biscuits Not Browning
Pale tops can be underwhelming.
For extra color, brush a little heavy cream on top before baking.

Serving and Pairing Suggestions

Serve fresh and warm with butter, jam, honey, or even garlic butter.

Pair with soups, stews, or chili as a comforting side.

Make mini biscuit sliders with ham, eggs, or cheese for a brunch spread.

Serve family-style in a bread basket at holiday dinners or Sunday roasts.

Perfect as bite-sized treats for casual parties or cozy movie nights.

Storage and Reheating Tips

To Store: Let biscuits cool completely. Store in an airtight container at room temperature for up to 2 days.

To Refrigerate: Place in a sealed bag or container for up to 5 days.

To Freeze: Wrap biscuits in foil and place in a freezer-safe bag. Freeze for up to 2 months.

To Reheat:

Oven: Bake at 350°F for 5–7 minutes until warmed through.

Microwave: Wrap in a damp paper towel and heat for 15–20 seconds.

Air Fryer: Reheat at 320°F for 3–4 minutes for a lightly crisp outside.

FAQs

1. How can I make these biscuits without White Lily flour?
Substitute with any self-rising flour, though the texture may be slightly denser. You can also make your own: use 2 cups all-purpose flour + 1 tbsp baking powder + 1/2 tsp salt.

2. Can I use milk instead of heavy cream?
Milk won’t provide enough fat for the same tender crumb. If needed, use full-fat Greek yogurt or mix milk with a tablespoon of melted butter.

3. Why did my biscuits turn out dry?
The dough may have been over-kneaded or too much flour was added. Next time, handle it minimally and add a tablespoon of cream if it feels too dry.

4. Can I add mix-ins like cheese or herbs?
Absolutely! Add shredded cheese, chopped fresh herbs, or even cooked bacon bits directly to the flour before mixing in the cream.

5. How do I get taller biscuits?
Make sure your dough is at least 1 inch thick and cut biscuits with a sharp, straight-edged cutter—don’t twist the cutter, as it seals the edges and prevents rise.

Tips & Tricks

– Chill your cream for fluffier biscuits—it helps the dough hold shape better.

– Don’t twist the cutter—press straight down for clean edges and even rise.

– For extra crispy tops, brush with a little melted butter or cream before baking.

– Bake biscuits close together for soft sides or spaced apart for crispy edges.

– Use parchment paper for easy cleanup and evenly baked bottoms.

Recipe Variations

1. Cheddar Chive Biscuits

Add 3/4 cup shredded sharp cheddar and 2 tbsp finely chopped chives to the flour.

Mix in cream, then follow standard rolling, cutting, and baking steps.

Flavor Profile: Savory, tangy, aromatic

2. Sweet Cinnamon Biscuits

Add 2 tbsp sugar and 1 tsp cinnamon to the flour.

After baking, brush with melted butter and dust with cinnamon sugar.

Flavor Profile: Sweet, warm spice, perfect with honey or jam

3. Garlic Parmesan Biscuits

Mix 1/2 tsp garlic powder and ½ cup grated parmesan into the flour.

Brush tops with melted garlic butter before serving.

Flavor Profile: Rich, nutty, perfect with Italian dishes

4. Whole Wheat Version

Use 1 cup White Lily self-rising flour + 1 cup whole wheat self-rising flour

May need 1–2 extra tbsp of cream to bring it together

Flavor Profile: Hearty, wholesome, slightly nutty

Final Thoughts

These biscuits are the kind of recipe that quietly earns a permanent spot in your kitchen. You don’t need a special event or fancy ingredients—just a bowl, a spoon, and a little time. The result is always comforting: golden on the outside, soft and tender inside, and ready to be enjoyed in so many ways.

You might make them for a cozy night in with a movie, or to add something homemade to a casual dinner. They’re just as perfect for slow mornings as they are for last-minute cravings. No matter when you bake them, they always manage to feel just right.

2-Ingredient Biscuits