This is almost magical in its simplicity. If you haven’t tried this, you’re in for a treat. The “2-Ingredient Biscuits” are a viral sensation for a reason—they are incredibly easy, surprisingly delicious, and truly do melt in your mouth with a tender, almost scone-like texture.
The secret is using self-rising flour, which already has the perfect amount of baking powder and salt mixed in. The heavy cream provides all the fat you need, replacing the traditional solid butter or shortening.
Here is the recipe.
Melt-in-Your-Mouth 2-Ingredient Biscuits
This recipe makes about 6-8 biscuits, depending on size.
The 2 Ingredients
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2 cups (250g) self-rising flour (plus a little extra for dusting)
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Crucial Note: You must use self-rising flour. All-purpose flour will not work because it lacks the leavening agents and salt.
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1 cup (240ml) heavy cream (also called double cream or whipping cream)
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Note: Do not use half-and-half or milk. The high fat content in heavy cream is what makes these biscuits tender and eliminates the need for butter.
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Optional Add-Ins (Because they’re not required, but delicious):
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2 tablespoons melted butter, for brushing on top after baking.
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A pinch of extra salt or herbs (like rosemary or chives) mixed into the dough.
Instructions
Step 1: Prep and Preheat
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Preheat your oven to 450°F (230°C) .
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Line a baking sheet with parchment paper or a silicone baking mat. (If you don’t have parchment, you can bake them on an ungreased sheet, but parchment helps prevent sticking).
Step 2: Mix the Dough
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In a medium bowl, pour the 2 cups of self-rising flour.
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Pour the 1 cup of heavy cream into the flour.
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Stir with a fork or a spatula until a shaggy dough forms. It will look crumbly at first, but keep mixing until it comes together.
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Do not overmix! Stop as soon as the flour is incorporated. Overworking the dough will make the biscuits tough.
Step 3: Bring It Together
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Turn the dough out onto a lightly floured surface (use a little extra self-rising flour).
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Gently bring the dough together with your hands. Pat it into a rectangle or circle that is about ¾ to 1 inch thick.
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Tip: If the dough feels too sticky, sprinkle a tiny bit more flour on top. If it feels too dry and crumbly, add a teaspoon more of cream.
Step 4: Cut the Biscuits
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Use a 2-inch round biscuit cutter (or the floured rim of a drinking glass) to cut out biscuits.
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Press straight down—do not twist! Twisting seals the edges and prevents the biscuits from rising as high.
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Place the biscuits on the prepared baking sheet so they are just barely touching each other. (This helps them rise up instead of spreading out).
Step 5: Bake
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Bake for 10-12 minutes, or until the tops and bottoms are golden brown.
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If you’re using the optional butter, brush the hot biscuits with melted butter as soon as they come out of the oven.
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Let them cool on the baking sheet for a few minutes before serving.
The Science: Why This Works
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Self-Rising Flour: Provides the structure (flour), the lift (baking powder), and the flavor (salt) all in one.
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Heavy Cream: With about 36-40% fat content, heavy cream provides enough liquid to hydrate the flour and enough fat to replace the solid butter you’d find in a traditional biscuit recipe. The fat coats the flour proteins, preventing too much gluten from forming, which is what keeps the biscuits tender.
Tips for Success
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Measure Correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly with the cup can pack the flour, leading to dry biscuits.
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Don’t Overwork: Handle the dough as little as possible. The less you work it, the more tender they’ll be.
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Make Them Your Own: Once you master the base, you can easily customize them:
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Cheesy: Fold in ½ cup of shredded cheddar cheese before adding the cream.
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Herby: Add 1 tablespoon of chopped fresh chives, rosemary, or thyme.
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Spicy: Add ¼ teaspoon of cayenne pepper or cracked black pepper.
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Sweet: Add 1 tablespoon of sugar and a teaspoon of cinnamon for a breakfast scone.
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Enjoy the simplest, most delicious biscuits you’ll ever make