Soft, tender, and impossibly flaky, these Melt-in-Your-Mouth 2-Ingredient Biscuits are a total game-changer. By using heavy whipping cream instead of traditional butter and buttermilk, you get all the rich butterfat and liquid moisture combined into a single, effortless step.
Why You’ll Love This Recipe
Just 2 Ingredients: No cutting in cold butter, shortening, or measuring multiple leaveners.
Foolproof Flakiness: Heavy cream brings the exact ratio of liquid to fat needed for soft, fluffy layers.
Super Fast Prep: Goes from mixing bowl to oven in under 5 minutes.
Essential Kitchen Equipment
Baking Sheet or Cast-Iron Skillet: For baking the biscuits to golden perfection.
2-inch Biscuit Cutter (or Glass Rim): For cutting out smooth, round biscuits.
Parchment Paper: Prevents sticking and ensures easy cleanup.
Ingredients
2 cups Self-rising flour (White Lily or soft winter wheat flour works best)
1 to 1 1/4 cups Heavy whipping cream (plus 1 extra tbsp to brush on top)
Melted butter (optional, for brushing after baking)
Step-by-Step Instructions
Step 1: Prep & Preheat
1. Preheat your oven to 450°F (230°C).
2. Line a baking sheet with parchment paper or lightly grease a baking dish/skillet.
Step 2: Mix the Dough
1. Place the self-rising flour in a large mixing bowl.
2. Pour in 1 cup of heavy whipping cream. Stir gently with a fork or wooden spoon until the flour is incorporated and a soft dough forms.
3. If the dough feels a bit too dry or shaggy, add the remaining 1/4 cup of heavy cream 1 tablespoon at a time until it holds together.
Step 3: Shape & Cut
1. Turn the dough out onto a lightly floured surface.
2. Fold the dough over onto itself 4 to 5 times (this creates flaky layers), then gently pat it down to a 3/4-inch thickness with your hands.
3. Press a 2-inch biscuit cutter straight down into the dough without twisting (twisting seals the edges and stops them from rising high).
4. Arrange the cut biscuits on your prepared baking sheet so their edges are slightly touching for soft sides and maximum height.
Step 4: Bake & Serve
1. Brush the tops lightly with a little heavy cream or melted butter.
2. Bake at 450°F (230°C) for 12 to 15 minutes until the tops are golden brown.
3. Brush with warm melted butter straight out of the oven and serve hot!
Chef’s Tips
Use Soft Wheat Flour: White Lily flour is milled from soft red winter wheat, which has less gluten than standard all-purpose flour. This gives Southern biscuits their signature melt-in-your-mouth tenderness.
Don’t Over-Handle: Keep your touch light. Kneading too aggressively will make the biscuits tough rather than fluffy.
Nutritional Breakdown (Per Biscuit)
Servings: 8 biscuits
Calories: ~160 kcal
Protein: 3g
Net Carbs: 17g
Fat: 9g
Frequently Asked Questions (FAQ)
Can I substitute regular all-purpose flour?
If you don’t have self-rising flour, you can make your own! For this recipe, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt before mixing in the heavy cream.