One of those chaotic school mornings where the clock moves faster than my hands. My grandson was dragging his backpack, looking half-asleep and entirely uninterested in breakfast. I knew I had maybe ten minutes to get something warm on the table—something he’d actually eat without a fuss. I opened the pantry and stared at the shelves until my eyes landed on my bag of White Lily self-rising flour. A half-full container of heavy whipping cream.
I remembered a conversation with another parent at a bake sale who swore by a two-ingredient biscuit that saved her weekday mornings. Desperate and curious, I gave it a go. In less than fifteen minutes, we were both biting into flaky, buttery clouds that melted on the tongue. My grandson looked up, crumbs on his cheeks, and gave me a sleepy thumbs-up. No syrup, no jam, just pure satisfaction.
Since then, these biscuits have become my go-to morning rescue. They require zero fuss, no fancy tools, and are forgiving enough that even with one eye open and a kid tugging your sleeve, you can get them right. If mornings are a blur in your house too, this recipe might just be your new best friend.
Short Description
These Melt-in-Your-Mouth 2-Ingredient Biscuits are the ultimate solution for busy mornings. Made with just self-rising flour and heavy cream, they come together in 15 minutes and deliver buttery, fluffy, satisfying bites every time.
Key Ingredients
- 2 cups White Lily self-rising flour
- 1 cup heavy whipping cream
Tools Needed
- Mixing bowl
- Wooden spoon or spatula
- Rolling pin
- Biscuit cutter or round glass
- Baking sheet
- Oven
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 450°F (230°C). Make sure the oven is fully heated before baking to ensure the biscuits rise properly and brown evenly.
Step 2: Mix the Dough
In a large mixing bowl, combine 2 cups of White Lily self-rising flour with 1 cup of heavy whipping cream. Stir gently with a wooden spoon or spatula until the dough begins to come together. It should look shaggy and soft.
Step 3: Knead Gently
Turn the dough out onto a lightly floured surface. Knead just 3-4 times, folding the dough gently over itself to bring it together. Do not overwork or the biscuits can become tough.
Step 4: Roll and Cut
Roll the dough out to about 1-inch thickness. Using a biscuit cutter or a round glass dipped in flour, cut out your biscuit shapes. Gather the scraps and re-roll once if needed.
Step 5: Bake to Perfection
Place the biscuits on a baking sheet, spacing them about 1 inch apart. Bake for 10-12 minutes or until the tops are golden brown and the bottoms sound hollow when tapped.
Step 6: Serve Warm
Remove from oven and let cool slightly on the tray. Serve warm as-is, or with honey, jam, or a pat of butter.
Why You’ll Love This Recipe
– Quick prep and cook time (15 minutes total)
– Only two affordable ingredients
– Light, fluffy, and tender texture
– Perfect for breakfast, snacks, or sides
– Kid-friendly and freezer-friendly
Mistakes to Avoid & Solutions
Over-kneading the dough: Leads to tough biscuits. Knead just a few times.
Using all-purpose flour instead of self-rising: This won’t rise properly. Add 1 tbsp baking powder + ½ tsp salt per cup if substituting.
Cutting biscuits too thin: Keep them at least 1-inch thick to get that nice lift.
Crowding the pan: Space them out to allow even baking.
Not preheating the oven: Your biscuits won’t rise right. Always bake in a fully preheated oven.
Serving and Pairing Suggestions
– Serve warm with honey butter, maple syrup, or homemade jam
– Pair with scrambled eggs and avocado for a hearty breakfast
– Use as a base for biscuit sandwiches with bacon and eggs
– Great as a side for soups or stews
– Lovely addition to a brunch spread with fruit and yogurt
Storage and Reheating Tips
– Store cooled biscuits in an airtight container at room temp for up to 2 days
– For longer storage, freeze in a zip-top bag for up to 2 months
– Reheat in the oven at 350°F for 5-7 minutes to regain crispness
– Microwave individual biscuits for 15-20 seconds for a quick warm-up
FAQs
1. Can I use whipping cream instead of heavy cream?
Yes, but make sure it’s full-fat for the best texture.
2. What if I don’t have White Lily flour?
Use another self-rising flour or make your own with all-purpose flour, baking powder, and salt.
3. Can I add cheese or herbs?
Absolutely. Add ½ cup shredded cheese or 1-2 tbsp chopped herbs to the flour before mixing.
4. Why are my biscuits dry?
Likely due to overbaking or using low-fat cream. Stick to the timing and use heavy cream.
5. Can I make these gluten-free?
Use a 1:1 gluten-free baking mix with added leavening. Results may vary slightly.
Tips & Tricks
– Chill the flour for 10 minutes before mixing to help the dough stay light
– Don’t twist the biscuit cutter; it can seal the edges and prevent rising
– For a golden finish, brush tops with extra cream before baking
– Use parchment paper on your baking sheet for easy cleanup
– Freeze pre-cut biscuit dough to bake fresh in the morning
Recipe Variations
Cheddar Chive Biscuits: Add ½ cup shredded sharp cheddar and 2 tbsp chopped chives to the flour before mixing.
Sweet Cinnamon Biscuits: Mix in 1 tbsp sugar and ½ tsp cinnamon; serve with cream cheese glaze.
Garlic Herb Biscuits: Add ½ tsp garlic powder and 1 tbsp Italian herbs for a savory dinner biscuit.
Buttermilk Swap: Replace cream with full-fat buttermilk and add 2 tbsp melted butter.
Mini Biscuit Bites: Roll thinner and cut smaller for party snacks or kids’ lunches.
Final Thoughts
What started as a rushed breakfast turned into one of my favorite go-to recipes. These biscuits are so simple, it almost feels like a baking cheat code—but the results are anything but basic. They come out fluffy, rich, and impossibly tender every time. I’ve whipped them up for busy mornings, lazy Sundays, and even holiday brunches, and they never fail to impress.
They’re endlessly adaptable and incredibly satisfying. Most importantly, they’re doable. No dough drama, no complicated instructions, just warm comfort in under 15 minutes. If you’re looking for a kitchen win that won’t wear you out, these biscuits are calling your name.
Melt-in-Your-Mouth 2-Ingredient Biscuits
Print ThisIngredients
- 2 cups White Lily self-rising flour
- 1 cup heavy whipping cream
Instructions
Step 1: Preheat the Oven
Preheat your oven to 450°F (230°C). Make sure the oven is fully heated before baking to ensure the biscuits rise properly and brown evenly.
Step 2: Mix the Dough
In a large mixing bowl, combine 2 cups of White Lily self-rising flour with 1 cup of heavy whipping cream. Stir gently with a wooden spoon or spatula until the dough begins to come together. It should look shaggy and soft.
Step 3: Knead Gently
Turn the dough out onto a lightly floured surface. Knead just 3-4 times, folding the dough gently over itself to bring it together. Do not overwork or the biscuits can become tough.
Step 4: Roll and Cut
Roll the dough out to about 1-inch thickness. Using a biscuit cutter or a round glass dipped in flour, cut out your biscuit shapes. Gather the scraps and re-roll once if needed.
Step 5: Bake to Perfection
Place the biscuits on a baking sheet, spacing them about 1 inch apart. Bake for 10-12 minutes or until the tops are golden brown and the bottoms sound hollow when tapped.
Step 6: Serve Warm
Remove from oven and let cool slightly on the tray. Serve warm as-is, or with honey, jam, or a pat of butter.
