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
