2-Ingredient Self-Rising Flour Biscuits Recipe

You got it! Here’s another super simple 2-ingredient biscuit recipe—this time using self-rising flour and heavy cream.

2-Ingredient Self-Rising Flour Biscuits

(No Butter, No Milk, Just Mix & Bake!)

Ingredients:

• 2 cups self-rising flour
• 1 ¼ to 1 ½ cups heavy cream

Instructions:

1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
2. Mix – In a bowl, slowly add heavy cream to the self-rising flour, stirring until a soft dough forms. If the dough is too dry, add a little more cream.
3. Shape – Turn the dough onto a floured surface, pat it to about ¾-inch thick, and cut biscuits with a cutter or cup. (Or just scoop & drop for easy drop biscuits!)
4. Bake – Place biscuits on a baking sheet and bake for 10-12 minutes, until golden brown.
5. Optional – Brush with melted butter for extra flavor!

Why These Are Amazing:

✔ No butter, no eggs, no fuss!
✔ Super soft & fluffy – The heavy cream provides the fat.
✔ Fast & easy – Just mix, shape, and bake!

Want variations?

• Cheesy Biscuits – Add shredded cheddar.
• Sweet Biscuits – Add 1-2 tablespoons sugar.
• Garlic Butter Biscuits – Brush with garlic butter after baking.

Biscuits should be light, fluffy, and tender on the inside with a slightly crisp, golden-brown exterior. They shouldn't feel dense or heavy.

If your biscuits are too heavy or dense, here’s why:

✅ Overmixing the dough – Stir just until the ingredients come together. Overworking develops gluten, making biscuits tough.
✅ Not enough leavening – Make sure you're using fresh baking powder or baking soda. Old leavening agents won’t create enough rise.
✅ Butter or fat wasn’t cold enough – Cold butter creates steam pockets as it melts, making biscuits airy. If it’s too warm, the biscuits can be flat and dense.
✅ Oven temperature too low – Biscuits need a hot oven (about 425°F) to rise quickly. If the temp is too low, they may not puff up properly.
✅ Dough too wet or thick – If the dough is too dense, the biscuits won’t rise properly. Aim for ¾ to 1 inch thick before baking.