These biscuits are just two ingredients. They come out tender and moist and you won’t believe how easy they are.
I’ve got yet another super simple recipe to share with you today. I’ve already shared Bisquick cheese biscuits, 7-Up Biscuits and the 3 ingredient buttermilk biscuit recipe I created and absolutely love. But I am always open to trying other easy versions. I follow King Arthur Flour on Instagram and for a few weeks they were teasing of a 2 ingredient biscuit recipe they were testing out.
I love King Arthur Flour recipes, so I had faith in their 2 ingredient biscuits. All you need are self-rising flour and heavy cream. No need to add in cold butter, roll out the dough, or cut out biscuits. This came together extremely fast.
Appearance-wise, they sort of look like small scones. I added some warmed honey to the tops of mine to give them a glossy finish. But once you bite in, they definitely taste like biscuits. Tender and moist biscuits. I didn’t even miss the buttermilk.
I still favor my 3 ingredient buttermilk biscuit recipe, which bake up more like traditional biscuits, but I would also definitely make this recipe again, especially if I’m short on time.
You can view the full recipe on King Arthur Flour, along with their additional notes and suggestions.
* These original recipe makes biscuits that are really small–we’re talking bite-sized. The recipe below is adjusted to make them bigger.
* It’s optional, but I added a honey glaze for a glossy finish.
* I found that these baked better on the upper oven shelf. The ones I baked on the lower shelf did not bake up nearly as well and I had to move them halfway through.
* These easy biscuits go great with my baked fried chicken!
2 Ingredient Biscuits
- 1 1/2 cups self rising flour (see note)
- 3/4 cup heavy cream
- 3 tbsp honey optional
- Preheat oven to 450°F. Add flour and heavy cream to a bowl and stir until it comes together. Knead together a few times with your hands until all of the flour is incorporated.
- Break off 2 oz balls (the dough should be enough to make 6, and should be twice the size than the ones I have in my photo above). Place on baking sheet lined with parchment paper, spaced about 2 inches apart.
- Brush tops of biscuits with additional cream. Place biscuits in oven, on upper shelf (making sure the shelf is not too close to the top of the oven or your biscuits may brown too fast). Bake about 11-12 minutes until biscuits turn a golden brown and are fully cooked. While biscuits are cooling, you can warm honey and brush tops with honey before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.