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Melt-in-Your-Mouth 2-Ingredient Biscuits
There’s nothing quite like a warm, flaky biscuit straight out of the oven. These Melt-in-Your-Mouth 2-Ingredient Biscuits are as simple as it gets—no yeast, no fuss, just tender, buttery layers with golden tops and pillowy interiors. You only need two pantry staples and 15 minutes to make a batch that rivals any Southern kitchen.
This easy recipe is ideal for busy mornings, Sunday brunches, or pairing with your favorite low-carb meals when you need a light side dish. Looking for a delicious breakfast companion or a buttery base for your dinner? These biscuits are the high-protein snack foundation you didn’t know you needed.
If you’re into no-fail baking and quick kitchen wins, you’ll love the Baked Eggs with Cheese Recipe on Tinsuf.com—a perfect match for these soft, flaky biscuits.
Ingredients
Just two ingredients—yes, really!
2 cups White Lily self-rising flour
(Soft, low-protein flour perfect for fluffy biscuits)ADVERTISEMENT
1 cup heavy whipping cream
(Full-fat cream creates tender, rich texture)
Optional Additions:
1 tbsp melted butter (for brushing)
Pinch of salt (if your flour is low sodium)
¼ cup shredded cheddar (for cheesy variation)
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Directions
1. Preheat the Oven
Set your oven to 450°F (230°C).
Line a baking sheet with parchment paper or lightly grease a cast iron skillet.
2. Make the Dough
In a large mixing bowl, combine self-rising flour and heavy cream.
Use a fork or rubber spatula to gently mix until the dough starts to come together.
Do not overmix—the dough should be shaggy and slightly sticky.
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3. Knead & Shape
Turn the dough onto a lightly floured surface.
Pat or roll it out to about ¾ inch thick.
Fold the dough over itself once or twice to create layers (optional for flakiness).
Use a round biscuit cutter or glass to cut biscuits without twisting.
4. Bake
Place the biscuits close together on your prepared baking tray or skillet.
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Bake for 12–15 minutes, or until the tops are golden brown.
For extra flavor, brush hot biscuits with melted butter right out of the oven.
5. Serve
Serve warm with butter, jam, honey, or use as a base for breakfast sandwiches.
Tips & Variations
Flour Matters: White Lily flour is made from soft winter wheat and creates lighter results. If using another self-rising flour, your biscuits may be slightly denser.
Make It Keto: While this version isn’t low-carb, you can experiment with almond flour and baking powder for a keto-friendly twist.
Protein Add-In: Stir in shredded cheese or diced cooked bacon for a savory, high-protein snack variation.
Dairy-Free Option: Substitute heavy cream with full-fat coconut cream for a non-dairy biscuit.
Freezer Friendly: Freeze unbaked cut biscuits for up to a month. Bake from frozen, adding 2–3 minutes to the baking time.
Storage
Room Temp: Keep in an airtight container for up to 2 days.
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Refrigerator: Store for up to 4 days; reheat in a warm oven or toaster oven.
Freezer: Freeze baked or unbaked biscuits for up to 1 month. For best results, wrap individually in plastic and foil.
Time & Yield
Prep Time: 5 minutes
Bake Time: 12–15 minutes
Total Time: ~20 minutes
Yield: 8–10 biscuits
Serving Size: 1 biscuit (~180 kcal)
Tools Used
Mixing bowl
Fork or rubber spatula
Biscuit cutter or round glass
Rolling pin (optional)
Baking tray or cast iron skillet
Pastry brush (for butter)
Discover More
Explore more buttery, easy-to-bake delights at Tinsuf.com:
Final Thoughts on Melt-in-Your-Mouth 2-Ingredient Biscuits – Quick, Buttery & Fluffy
These Melt-in-Your-Mouth 2-Ingredient Biscuits are the definition of effortless comfort food. With just two ingredients and a few minutes, you can create bakery-worthy biscuits that are light, fluffy, and perfect for any meal. Whether served at breakfast with eggs, as a side with soup, or as a snack with jam, they’ll quickly become a household favorite.
