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These 2-Ingredient Biscuits Are So Easy to Make

My achilles heel as a home baker has always been making biscuits from scratch. I either spend too much time rubbing together the butter and flour or don’t chill my ingredients long enough. Both mistakes result in biscuits that aren’t flaky — basically, my worst nightmare. The good news is I’ve finally gotten over this baking hump with a recipe for two-ingredient biscuits that’s tasty and deceptively simple!

If you’ve seen one scratch-made biscuit recipe online, it’s almost as if you’ve seen them all. Steps like rubbing together fridge cold butter and flour with your fingertips and rolling out the biscuit dough are fairly common. This means biscuits are usually something that you should make on the weekends when you have more time to bake and do all of these steps.

Thankfully, the experts at King Arthur Baking have a simple two-ingredient biscuit recipe that they deem “the easiest biscuits ever.” I decided to try it out myself to see if it lives up to the hype.

First, I preheated my oven to 450 degrees Fahrenheit and measured out 1 1/2 cups of self-rising flour in a bowl. This flour is just all-purpose flour mixed with baking powder and it’s readily available at the store. (Psst: You can also make it at home with this simple trick!). I combined the flour with 3/4 cup of heavy cream and added 1/4 teaspoon of salt. The salt is listed as an optional ingredient in the recipe, but it helps to season the dough.

I mixed all the ingredients together with a fork until it resembled a shaggy dough.

2 ingredient biscuit dough
Alexandria Brooks

Next, I formed the dough into a ball and transferred it onto a flour dusted cutting board. Using my hands, I patted the dough into a 1/2 inch thick rectangle and cut into six square biscuits with a knife. I decided to not use a biscuit cutter because it can leave behind scraps that I would then have to re-roll and portion.

2 ingredient biscuits before going into the oven
Alexandria Brooks

I brushed the tops of the biscuits with three tablespoons of heavy cream before baking them to a golden brown. The biscuits took about 20 minutes to bake. Once they were finished, I took them out of the oven and let them cool for five minutes. At first glance, I noticed that the tops of the biscuits were slightly cracked. However, it was perfect because the melted butter I brushed on them with afterwards seeped into the biscuits even further (yum!).

2 ingredient homemade biscuits
Alexandria Brooks

When I popped one into my mouth I was blown away at how much the buttery flavor and fluffy texture mimicked other biscuit recipes I’ve tried. They were crunchy on the outside and flakey on the inside as all biscuits should be. Also, I loved how quick this recipe was to make. I would say it took me no more than five minutes to measure out the ingredients, mix the dough together, cut into even squares, and bake into the oven. I’m definitely making these again, especially when I want an afternoon treat that’s a little indulgent.

Trust me, even if you’re a novice baker this recipe for two-ingredient homemade biscuits will impress yourself and loved ones. Give it a go and check out our guide for how to reheat biscuits to enjoy any leftovers the next day!

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