2 Ingredient Biscuits
Easy homemade biscuits without butter or shortening! These 2 Ingredient Biscuits are the quickest biscuit recipe and made with just two ingredients: self-rising flour and heavy whipping cream. No rolling pin needed!
Servings: 7 biscuits
Calories: 1biscuit
Equipment
- 10 inch cast iron skillet (or 9-inch cake pan)
Ingredients
- 2 cups self-rising flour (I use White Lily)
- 1 ½ cups heavy whipping cream
- Plus more whipping cream to brush tops (2 tablespoons) (optional)
Instructions
- Preheat oven to 450°
- Important: Measure your flour into dry measuring cups by loosely spooning the flour into the measuring cups, overfilling the cups. Then, take a knife and level it off. This gives the most accurate measure.
- Pro tip: NEVER scoop the measuring cup into the flour to measure it. This packs in too much flour.
- Stir together flour and whipping cream in a medium size bowl just until flour is moistened with whipping cream. Your dough should look "shaggy"-not too dry. Add an additional 1 to 2 tablespoons whipping cream, if needed, to absorb flour if you feel you might have over measured the flour. Dump it out onto a lightly floured counter.
- Gently press the dough together to form a loose ball. Gently, press the dough into a 1 inch thickness. It will not be a pretty circle at this point. Take one side and bring it up and over to the edge of the other side and gently press down.
- Turn the dough a quarter of a turn and fold the dough in half again. You are incorporating air into the layers that you are pressing down which gives you the flakiness and fluffy biscuits you want.
- Your shape should be a short rectangle at this point. Press the doufh down until it is ¾- inch tall. Using a 2 ½-inch circle cookie cutter (or the size of your choice, cut out 4 biscuits and place in a lightly greased 10-inch cast iron skillet, 9 inch round cake pan or on a parchment paper-lined baking sheet.
- Press together the scrap dough and gently pat down again and cut 2 more; place in the pan. There should be some scrap dough left. I usually just push the scraps together and make one ugly biscuit.Be sure they are slightly touching each other if you want the softest biscuits. They help each other in the oven to rise to their tallest potential if they are touching!
- For golden tops, brush 1 to 2 tablespoons extra whipping cream (or melted butter) over the tops. This is not necessary, but added yum factor. Bake for 12 to 14 minutes or until tops are golden brown.
Notes
If you choose to brush with melted butter before baking, both salted or unsalted will work. I prefer salted. You can also brush them again right after baking, if you like.
Don't be alarmed at the high oven temperature of 450F. You need that high temp to raise the biscuits quickly.
If you don't have a cast iron skillet, you can use a cake pan, baking pan or cookie sheet pan.
Heavy whipping cream has a higher fat content than regular whipping cream and is preferred for this recipe.
For an easy 3 ingredients biscuit recipe, brush the tops with melted butter instead of whipping on the top.
How to make your own self rising flour: Self-rising flour typically starts with a soft wheat like White Lily all-purpose flour. To 1 cup of all-purpose flour, add 1 ½ teaspoons baking powder and ¼ teaspoon salt.
