Flaky, golden, and shockingly easy, these 2 ingredient biscuits are as simple as baking gets.

Close-up of several golden brown, fluffy biscuits stacked on a white plate, showing crisp edges and soft texture.

There’s something so comforting about a warm biscuit, fresh out of the oven. And when it only takes two ingredients? You might find yourself making these on repeat.

I first tried this recipe on one of those busy nights when I needed something quick to serve alongside the soup we were having for dinner. Self-rising flour and heavy cream, just those two simple ingredients, and 20 minutes later, I had soft, fluffy biscuits on the table. They remind me of my 7 Up Biscuits—surprisingly simple and just as crave-worthy.

If you love a quick homemade biscuit, don’t miss my Cheddar Drop Biscuits or classic Buttermilk Biscuits. But for a no-fuss option that’s beginner-friendly, these are the ones to keep in your back pocket.

Close-up of a biscuit cut in half with softened butter spread on the bottom half using a wooden-handled knife, placed on a stack of white plates next to a bowl of jam.

Whether it’s breakfast with jam, a side for soup, or part of your Christmas or Thanksgiving dinner spread, these two-ingredient biscuits are a go-to. No fuss, just good food.

Why you’ll love this recipe

Only 2 ingredients—no butter, eggs, or oil needed
Ready in under 25 minutes
Foolproof for beginners and pros alike
Perfectly flaky and tender without cutting in cold fat
Great with savory or sweet toppings

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Overhead image of two white bowls on a light surface—one large bowl filled with self-rising flour and one smaller bowl with heavy whipping cream. Both bowls are clearly labeled with bold black text.

Self-Rising Flour – This flour already includes baking powder and salt, so don’t substitute with all-purpose unless you add leavening (see section below).
Heavy Whipping Cream – Look for cream with at least 35% fat. It acts as both the fat and liquid, adding lots or moisture to create rich, tender biscuits.

How to Make Your Own Self-Rising Flour

If you don’t have self-rising flour, you can easily make your own using all-purpose flour and a couple pantry staples.

For every 1 cup of self-rising flour, mix:

1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt

Whisk the ingredients together, then use in place of the self-rising flour in the recipe.

Equipment Needed

Rolling Pin – Any rolling pin works, but one with thickness guides makes it easier.
Cutter – Or use a 3 inch biscuit cutter, cookie cutter, or glass to cut out biscuits.
Pastry Brush – For brushing the tops with cream before baking.
Baking Sheet / Sheet Pan – Use a rimmed pan for even baking and easier handling.
Parchment Paper – To line your baking sheet and prevent sticking.

How to Make 2-Ingredient Biscuits

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Stir to combine flour with 1½ cups heavy cream until just combined.

Side-by-side collage showing a white mixing bowl with flour and heavy cream before mixing (left) and the same bowl with biscuit dough partially mixed using a wooden spoon (right).

Knead briefly on a floured surface to form a soft dough.

Side-by-side collage showing the dough in its rough, mixed state (left) and formed into a smooth, round dough ball (right) on a floured wooden board with rolling pin and ingredients around.

Roll to ½-inch thick and cut biscuits using a biscuit or cookie cutter (press, don’t twist!).

Side-by-side collage with biscuit dough rolled out on a wooden board (left) and the same dough with circular shapes cut using a metal cutter (right). Rolling pin, cream, and flour bowl visible nearby.

Place on prepared baking sheet and brush tops with remaining cream. Bake for 12 minutes, then broil until golden brown. Watch closely!

Side-by-side collage showing unbaked biscuit rounds brushed with cream on a parchment-lined baking sheet (left) and golden baked biscuits on the same sheet after baking (right).

Storage

Room Temperature: Store in an airtight container for up to 2 days.

Fridge: Keep refrigerated for up to 5 days.

Freezer: Freeze baked or unbaked biscuits for up to 2 months. Add 2–3 minutes to bake time if baking from frozen.

To Reheat: Reheat in a 350°F oven for 5–7 minutes. Avoid the microwave—it softens the texture and reduces flakiness.

Three golden, fluffy biscuits stacked vertically on a white plate.

Tips for the Best Biscuits

Spoon and level your flour to avoid dense biscuits.
Knead just enough to form a dough. Overworking toughens the texture.
Use a floured glass if you don’t have a biscuit or cookie cutter.
Always press your cutter, don’t twist!
Keep a close eye under the broiler—those tops brown fast.

Additions and variations

Cheddar & Chive: Mix ½ cup shredded cheddar cheese and 1 tbsp chopped chives into the dough.
Add a Touch of Sweetness: Add 1 Tbsp sugar to the dough. Serve with jam or whipped butter.
Garlic Butter Glaze: Brush the baked biscuits with melted garlic butter.
Mini Biscuits: Use a smaller cutter for bite-size versions, perfect for parties or snacks.

Golden biscuit cut in half and topped with butter and jam, placed on a stack of white plates with more biscuits and jam bowls in the background.

Serving Suggestions

These cream biscuits are incredibly versatile! Here are a few delicious ways to enjoy them:

Slather with Peach Jam or Blueberry Jam for a sweet breakfast or snack.
Serve warm with Homemade Butter—so easy and unbelievably creamy.
Pair with hearty mains like Cheesy Shrimp and Grits, Slow Cooker Salisbury Steaks, or Steak Bites.
Use them to sop up a bowl of Hamburger Noodle Soup or Crack Chicken Noodle Soup.

Recipe

Overhead view of multiple golden brown biscuits piled on a white serving platter, with a honey dipper, bowl of honey, and stacked plates visible in the background.

Recipe

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2 Ingredient Biscuits

Author: Jaclyn

Prep: 10

Cook: 14

Total: 24

These 2 ingredient biscuits are soft, flaky, and made with just self-rising flour and heavy whipping cream. Ready in under 25 minutes and perfect for beginners.

Equipment

3-inch biscuit cutter or cookie cutter, or glass
rolling pin

Ingredients

▢ 2 cups self-rising flour
▢ 1 ½ + ⅛ cups heavy whipping cream divided

Instructions

Preheat the oven to 475° F. Line a baking sheet with parchment paper and set aside.
To a large bowl, add flour and 1 ½ cups heavy cream. Stir to combine. It will be a bit crumbly.
Turn the dough out onto a floured surface. Knead briefly until it is combined and forms a ball. Don’t overwork the dough.
Dust your rolling pin with flour and roll the biscuit dough out to about ½ inch thick.
Cut the biscuits into circles with a floured biscuit cutter, cookie cutter, or glass – press straight down without twisting.
Place on prepared pan. Brush tops with remaining ⅛ cup heavy cream using a pastry brush.
Bake 12-14 minutes, then broil 1 minute or until golden.

Notes

Don’t overwork the dough. Knead only enough to bring the dough together. Overworking can toughen the texture.

Press, don’t twist! When cutting, make sure you don’t twist the biscuits, but press them with the cookie cutter, as twisting will create a seal and form a barrier on the edges that will prevent the biscuits from rising.

Storage: Keep them at room temperature in an airtight container for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months. Reheat these in the oven at 350°F for 5-7 minutes.