Two-Ingredient Biscuits: Simple, Soft, and Delicious
There’s something magical about a recipe that’s simple yet yields such satisfying results. These Two-Ingredient Biscuits are the epitome of easy baking: no yeast, no fuss, and just two basic ingredients—flour and cream! My first attempt at making these biscuits was a learning experience. The taste? A solid 9/10. The texture? A little too soft and prone to falling apart, earning it a 3/10 for structure. But with a few tweaks and tips, this recipe can be a fantastic option for quick biscuits.
Ingredients
- 2 ½ cups sifted White Lily Self-Rising Flour
- 1 ½ cups heavy cream (approximately)
Instructions
Step 1: Preheat the Oven
Set your oven to 500°F to ensure a hot environment for the biscuits to rise beautifully.
Step 2: Mix the Dough
- In a large bowl, combine the sifted self-rising flour and heavy cream.
- Stir until the dough comes together. The consistency should be soft but not overly wet. Add more cream gradually if needed to bring it together.
Step 3: Fold and Shape the Dough
- Turn the dough out onto a lightly floured surface.
- Gently fold it over itself 4–5 times only. This step creates layers in the biscuits without overworking the dough.
- Pat the dough out to about ¾-inch thickness.
Step 4: Cut and Arrange
- Use a biscuit cutter (or a glass) to cut out your biscuits. Try to cut them as close together as possible to minimize waste.
- Arrange the biscuits on a well-greased pan or a cast-iron skillet. The biscuits can be placed touching for softer sides or slightly apart for crispier edges.
Step 5: Bake
Bake the biscuits in the preheated oven for 12 minutes, or until the tops are golden brown.
Image suggestion: Include the photo of the finished biscuits in the cast-iron skillet here.
My Review and Tips
- Taste: The flavor is rich and buttery, even without adding butter to the dough itself. They earned a 9/10 for taste in my book!
- Texture: These biscuits are incredibly soft, but they can be a little fragile and prone to falling apart. For a sturdier texture, you might consider experimenting with folding the dough more times or incorporating a touch less cream.
- Favorite Method Comparison: While I loved the taste of these two-ingredient biscuits, my all-time favorite remains the melted butter method. It gives the biscuits more structure and a slightly crispier edge.
Variations to Try
- Brush with Butter: For an added boost of flavor, brush the tops with melted butter before or after baking.
- Add Cheddar or Herbs: Mix shredded cheese or chopped fresh herbs into the dough for savory biscuits.
- Serve with Sweet Toppings: Pair these soft biscuits with jam, honey, or whipped cream for a sweet treat.
Share Your Thoughts
Have you tried making these Two-Ingredient Biscuits? I’d love to know your experience and how you scored them for taste and texture. Feel free to share your tweaks or your go-to biscuit recipe—I’m always looking for new inspiration!
