These melt-in-your-mouth biscuits are one of my favorite recipes when I want warm, homemade bread without a long list of ingredients. They are soft, fluffy, and tender, with a rich buttery flavor from the heavy whipping cream. I can serve them with breakfast, alongside dinner, or as a quick addition to a weekend brunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups White Lily self-rising flour
1 cup heavy whipping cream
Directions
I preheat the oven to 450°F (230°C).
I place the self-rising flour in a large mixing bowl.
I pour in the heavy whipping cream and stir gently until a soft dough forms. I avoid overmixing because too much stirring can make the biscuits less tender.
I turn the dough onto a lightly floured surface and gently knead it four or five times, just until it comes together.
I pat the dough into an even layer about 1 inch thick.
I cut the biscuits with a biscuit cutter. I press the cutter straight down rather than twisting it so the biscuits can rise evenly.
I place the biscuits on an ungreased baking sheet. I arrange them close together for softer sides or leave a little space between them for crispier edges.
I bake the biscuits for 10 to 12 minutes, or until the tops are lightly golden.
I remove them from the oven and serve them warm.
Servings and Timing
This recipe makes approximately 8 biscuits.
Prep time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes
Servings: 8
Estimated calories: 220 kcal per serving
The exact number of biscuits may vary depending on the size of the biscuit cutter and the thickness of the dough.
Variations
Cheddar Biscuits:
I stir about 1 cup of shredded cheddar cheese into the flour before adding the cream. I can also add a small amount of garlic powder for extra flavor.
Herb Biscuits:
I mix dried rosemary, thyme, parsley, or chives into the flour. These biscuits work especially well with soups, roasted vegetables, and savory dinners.
Sweet Biscuits:
I add 1 to 2 tablespoons of granulated sugar to the flour. I serve the finished biscuits with berries, whipped cream, honey, or fruit preserves.
Garlic-Topped Biscuits:
I brush the hot biscuits with melted butter mixed with a little garlic powder and dried parsley.
Mini Biscuits:
I use a smaller biscuit cutter and begin checking the biscuits a few minutes earlier because smaller biscuits may bake more quickly.
Storage/Reheating
I store leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, I refrigerate them for up to five days.
Also I can freeze the cooled biscuits in a freezer-safe container or bag for up to three months. I separate the layers with parchment paper when needed to keep them from sticking together.
To reheat a biscuit in the microwave, I warm it for about 10 to 20 seconds. For a texture closer to freshly baked biscuits, I place it in a 350°F (175°C) oven for approximately 5 to 8 minutes. I can loosely wrap it in foil before reheating when I want it to remain especially soft.
FAQs
Can I use a different brand of self-rising flour?
Yes. I can use another brand of self-rising flour, although the texture may be slightly different. White Lily flour has a soft texture that helps produce especially light and tender biscuits.
Can I make self-rising flour at home?
Yes. When I do not have self-rising flour, I combine all-purpose flour with baking powder and salt. However, homemade self-rising flour made with standard all-purpose flour may create a slightly firmer biscuit than White Lily flour.
Why did my biscuits turn out dense?
Dense biscuits are often caused by overmixing or overworking the dough. I stir only until the dough comes together and knead it gently four or five times. I also make sure my self-rising flour is fresh so the leavening works properly.
Can I prepare the dough ahead of time?
I prefer baking the biscuits immediately after mixing the dough because the leavening begins working once the cream is added. For advance preparation, I usually bake the biscuits completely, cool them, and reheat them before serving.
Do I need to brush the biscuits with butter?
No. The heavy whipping cream already gives the biscuits a rich flavor and tender texture. However, I sometimes brush the warm tops with melted butter for extra flavor and a glossy finish.
Conclusion
These 2-ingredient biscuits prove that homemade baking does not need to be complicated. With self-rising flour, heavy whipping cream, and less than half an hour, I can prepare soft, fluffy biscuits that taste comforting and fresh.
I enjoy serving them warm from the oven with butter, honey, or jam, but they are just as delicious beside a savory meal. This is a simple recipe I can return to whenever I need a quick batch of homemade biscuits.
📖 Recipe:
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Melt-in-Your-Mouth 2-Ingredient Biscuits
- Total Time: 22 minutes
- Yield: 8 biscuits
- Diet: Vegetarian
Description
These melt-in-your-mouth 2-ingredient biscuits are soft, fluffy, and buttery with an incredibly tender texture. They come together quickly with just self-rising flour and heavy whipping cream, making them perfect for breakfast, brunch, or dinner.
Ingredients
2 cups White Lily self-rising flour
1 cup heavy whipping cream
Instructions
- Preheat the oven to 450°F (230°C).
- Place the self-rising flour in a large mixing bowl.
- Pour in the heavy whipping cream and stir gently until a soft dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface and gently knead it 4 to 5 times, just until it comes together.
- Pat the dough into an even layer about 1 inch thick.
- Cut the dough with a biscuit cutter, pressing straight down without twisting.
- Place the biscuits on an ungreased baking sheet, arranging them close together for softer sides or slightly apart for crispier edges.
- Bake for 10 to 12 minutes, or until the tops are lightly golden.
- Remove from the oven and serve warm.
Notes
For cheddar biscuits, add 1 cup shredded cheddar cheese and optional garlic powder.
Add dried rosemary, thyme, parsley, or chives for herb biscuits.
For sweet biscuits, mix 1 to 2 tablespoons of granulated sugar into the flour and serve with jam, honey, or berries.
Brush warm biscuits with melted butter mixed with garlic powder and dried parsley for extra flavor.
Store in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
Reheat in the microwave for 10 to 20 seconds or in a 350°F (175°C) oven for 5 to 8 minutes.
Avoid overmixing the dough to keep the biscuits light and tender.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
