Melt-In-Your-Mouth 2-Ingredient Biscuits

Imagine golden, buttery biscuits with a soft, fluffy interior and perfectly crisp edges—fresh out of the oven in under 20 minutes. Now imagine achieving that magic with just TWO ingredients.
Yes, it’s real. These Melt-In-Your-Mouth 2-Ingredient Biscuits are the simplest and most satisfying thing you’ll bake this summer.

Whether you’re serving them with jam for breakfast, pairing with grilled chicken at a picnic, or using them to sop up BBQ sauce, these biscuits are endlessly versatile and irresistibly good.
Plus, no kneading, no yeast, no fuss—just a bowl, a spoon, and a baking sheet.


🥄 Why You’ll Love These Biscuits

  • Only two ingredients: Seriously, it doesn’t get easier.

  • Ridiculously fluffy: Thanks to the perfect flour + cream combo.

  • Perfect for summer: Great with jam, honey butter, or as sandwich sliders.

  • No yeast, no eggs: Just mix, shape, and bake.

  • Ready in 20 minutes: Fresh biscuits, fast.


📝 Ingredients (6 Servings)

  • 2 cups White Lily self-rising flour (or any self-rising flour)

  • 1 cup heavy whipping cream


⏱ Prep & Bake Time

  • Prep Time: 5 minutes

  • Bake Time: 12–15 minutes

  • Total Time: 20 minutes

  • Yield: 10–12 biscuits


👩‍🍳 Instructions

Step 1: Preheat the Oven

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.

Step 2: Mix the Dough

In a large bowl, stir together self-rising flour and heavy cream until just combined. The dough will be slightly sticky.

Step 3: Shape the Biscuits

Turn the dough onto a floured surface. Gently pat into a ¾-inch thick rectangle. Use a biscuit cutter (or a floured glass) to cut out rounds. Re-roll scraps to cut more.

Step 4: Bake

Place the biscuits on the baking sheet close together for soft sides or spaced apart for crispier edges.
Bake for 12–15 minutes or until golden brown on top.

Step 5: Serve Warm

Brush with melted butter if desired and serve immediately.


🌞 Why They’re Perfect for Summer

  • Travel well: Ideal for picnics, potlucks, and road trips.

  • Pair with everything: Fresh fruit, BBQ, fried chicken—you name it.

  • Fast and flexible: Whip them up last-minute for guests or family meals.

  • No heat overload: Quick bake time means less kitchen heat in summer.


💡 Tips & Variations

  • No self-rising flour? Mix 2 cups all-purpose flour with 1 tbsp baking powder and ½ tsp salt.

  • Make them cheesy: Add ½ cup shredded cheddar or Parmesan to the dough.

  • Sweet option: Mix in a tablespoon of sugar and a touch of vanilla for dessert-style biscuits.

  • Use as sliders: Perfect for pulled pork, mini burgers, or chicken salad sandwiches.

  • Top it off: Try brushing with garlic butter or honey right out of the oven.


🧊 Storage & Freezing

  • Room Temp: Store in an airtight container for up to 2 days.

  • Fridge: Keeps up to 4–5 days.

  • Freezer: Freeze unbaked biscuits and bake from frozen (add 2–3 minutes to bake time).

  • Reheating Tip: Warm in a toaster oven or wrap in foil and bake at 300°F for 5–8 minutes.

Perfect for prepping ahead or baking on demand!


🧈 Why These Biscuits Are So Magical

These biscuits work because heavy cream provides both the fat and moisture typically added via butter and milk. And self-rising flour contains:

  • Flour

  • Leavening (baking powder)

  • Salt

This streamlined combo means perfect rise, texture, and flavor with minimal effort. The result is a biscuit that’s crisp on the outside, pillowy on the inside, and positively melt-in-your-mouth.

Leave a Comment