| |

Fast and Easy 2 Ingredient Biscuits

Sharing is caring!

OK – you may have a family recipe passed down for a great Southern Biscuit – BUT – if you aren’t a baker and want to make a homemade biscuit these Fast and Easy 2 Ingredients Biscuits is just for you. Yes, I said 2 ingredients. Heavy Cream and Self-Rising Flour.

If you are a baker or keep a well-stocked pantry and refrigerator, you probably have these 2 ingredients on hand most of the time. (I’m serious – these two ingredient biscuits are amazing!) 

These pair up well with the apple butter and pumpkin butter recipes (see below).

Although I have made biscuits from scratch without a recipe my whole life, I started making these several years ago as another fast and easy way to do so.

Are you making a Pinterest Board yet for easy recipes or for the holidays? It’s time to start saving your favorite homemade foods so that you can enjoy them later! 

2-Ingredients Biscuits

Simple Homemade Biscuits – The Easiest Biscuits, Ever

Thinking about the busy holiday season coming up and you may have guests for breakfast or brunch, these are great to make and freeze.

Bake and Freeze Biscuits

Bake and Freeze Biscuits – This is great to do so you can pull a biscuit out for a grab and go breakfast or snack.

How to Freeze Biscuits Before Baking

Freeze before baking – After cutting them out, place on a parchment-lined baking sheet, cover with plastic wrap, and freeze for 24 hours. You can then place individual biscuits in a zip-lock bag and bake the number you need. You get that fresh-made taste when doing this.

Can I use milk instead of cream in these 2 ingredient biscuits?

I would say yes, but I really like using the cream. The purpose of the 2 ingredient dough is that it’s really light and delicious and easy to make. The cream gives it richness but this can still happen with milk, too but I would make sure it’s whole milk. Try it and see what you like better.  

How to make DIY Biscuits from Scratch

Making biscuits at home isn’t hard but there are just a few steps that you have to remember. 


  • 2 cups self-rising flour
  • 1 1/4 cup heavy cream


  • Preheat oven to 450
  • Mix both ingredients together just until flour is incorporated
  • Pat out onto flour board to 1/2″ – 3/4″ thick
  • Cut out with 2″ cutter
  • Place on parchment lined baking sheet about 1/2″ apart
  • Bake at 450 for 10 – 12 minutes

**You may need to adjust your baking time due to your oven and the thickness of your biscuits.

Freezing instructions in blog post

You can brush the tops of biscuits will a little melted butter or heavy cream before baking


Measure out your 2 ingredients of heavy cream and self-rising flour.

making biscuits from scratch

Mix until just blended.

making biscuit dough

Pat out to about 1/2″ – 3/4″ thick and cut with a 2″ biscuit – cookie cutter.

cutting out the biscuits

Bake and enjoy. You’re going to love these 2 ingredient dough biscuits. 

homemade biscuits

Before baking, you can brush a little heavy cream or melted butter on top.

What goes well with 2 ingredient biscuits?

Maybe you want to add my Easy Crockpot Apple Butter with them.


EASY PUMPKIN BUTTER made in the crockpot.

How To Make Pumpkin Butter in the Crockpot my home and travels pinterest image

Add a tangy and sweeet flavored butter – Easy Whipped Cranberry Butter

Are you a baker? If not, do you think you could make these?

Fast and Easy 2 Ingredient Biscuits

Fast and Easy 2 Ingredient Biscuits

A super easy and delicious recipe for biscuits.


  • 2 cups self-rising flour
  • 1 1/4 cup heavy cream


  1. Preheat oven to 450
  2. Mix both ingredients together just until flour is incorporated
  3. Pat out onto flour board to 1/2" - 3/4" thick
  4. Cut out with 2" cutter
  5. Place on parchment lined baking sheet about 1/2" apart
  6. Bake at 450 for 10 - 12 minutes


Remember ovens can bake differently, so adjust for your oven
Freezing instructions in blog post

You can brush the tops of biscuits will a little melted butter or heavy cream before baking.

More Easy Recipes




Here’s a few items I love using around my kitchen.  I do receive a small commission on all sales, but it doesn’t affect your price.  These are affiliate links.


Sharing is caring!

I’ve included affiliate links to Amazon for you to find some products easier.  I may receive a small commission, but the price is the same for you.  It just helps my blog out.

Happy Travels, 


Similar Posts


  1. Just made some and they turned out great! I also made a batch to freeze. How long and at what temp would I bake the frozen biscuits?

    1. I’m glad you enjoyed them. Usually when I cook a frozen biscuit, I just allow a couple more minutes than the normal time, unless you made them quite thick.

  2. Pingback: My Homepage
    1. I have never tried it but did research a little. Some say it’s fine, but other sites says it’s not the same consistency. You could give it a try in maybe half a recipe and see if you like it. Then let me know. Everyone has different tastes. One person said they preferred McDonalds biscuits to any homemade, can’t agree with that.

        1. I have never tried that. If you did try it, I would try a small amount of butter, which had been frozen then grated. I don’t think you would want to try melted butter or large chunks. Let me know if you try.

  3. The first batch didn’t work. I’m not a quitter so I did it again. Same flour same cream. They are delicious!!!

  4. I’m a guy who loves to cook. My MIL makes the best biscuit I’ve ever had. I went through a phase, trying to make ‘better-than-hers’ biscuits. It never worked. I saw this recipe and it rang all my bells! No cutting butter, which I absolutely despise! I did your recipe exactly, except added a scant pinch of salt. Sifted the flour to aerate it, didn’t overwork it. Let me say, this recipe took me to biscuit Nirvana! SO light, slightly crispy on the bottoms, just awesome in every measure. My wife had fallen out of love with biscuits, even her Mom’s. SHE raved! My chin hit the floor! Ok, I’m going back to bed now because my day has already peaked, I can do nothing to eclipse these biscuits! Thank you so much for this recipe, they’ve earned a spot in the ‘best loved’ rotation!

  5. Made 1/2 batch to test out. My are excellent!! So simple too. Love good southern biscuits and sausage gravy. These fit the bill perfectly.

    1. Most recipes like this call for a higher temp. These should keep 3 – 5 days in an airtight container, or I will choose to refrigerate or even freeze for later use.

  6. I wouldn’t recommend butter. You have cream in it already. And you put butter on them when they are warm from the oven anyways. But to each his own.

  7. It’s hard to believe that these gorgeous biscuits are made with just two ingredients! I bet they are delicious with butter and jam! 😉 (Did you know you can use non-fat Greek yogurt instead of cream for a Weight Watchers friendly ‘bread’?) Pinned, and I’m so happy to be featuring you at Tuesday Turn About this week.

    1. In the biscuit? I’m sure vanilla would be fine as part of the liquid but I don’t know how adding brown sugar might change the consistency to the biscuit. You might would need to adjust the baking time. Something like this – I say just it. Make a note so if you need to adjust it the next time. Let me know.

  8. I made these tonight, just wanted to try the new recipe. OMG these are the easiest and best I have ever made. My new breakfast friend………

Leave a Reply

Your email address will not be published. Required fields are marked *