These 2-Ingredient Biscuits are tender and delicious.
Slather with your favorite jam or dip in brown gravy and enjoy.
Scroll down to ready a variety of helpful baking tips.
MY INSPIRATION FOR THIS RECIPE
I decided to try Taste of Home’s version of this very popular recipe after it was mentioned on my Facebook fan page.
My version of this recipe contains the following tips:
- How to make Homemade Self-Rising Flour.
- How to correctly measure the flour (super important).
- How to correctly cut biscuits with a biscuit cutter.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse any pictured product. Delighted to share the ingredients I purchased and used to make this recipe. All comments are my own.
HEAVY WHIPPING CREAM
This recipe calls for one cup of Heavy Whipping Cream.
I purchased a half pint (1 cup).
SUBSTITUTE FOR HEAVY WHIPPING CREAM
If you don’t have heavy whipping cream, use 1/4 cup melted unsalted butter and 3/4 cup whole milk.
VEGAN SUBSTITUTE FOR HEAVY WHIPPING CREAM
Use 2/3 cup soy milk with 1/3 cup olive oil.
CORRECTLY MEASURE THE FLOUR
This recipe calls for 2 cups of self-rising flour that must be sifted, spooned and leveled to get an accurate measurement. Too much flour causes thick, dry, biscuits with a bland taste.
Correctly measure flour by following these steps…
Pour 2 heaping cups into a sifter and sift. Discard any hard debris left in the sifter.
Use a spoon to “spoon” a tall pile of sifted flour into the measuring cup.
Level the flour off by sliding smooth end of knife across the top.
Now you have the correct amount of flour to pour into the mixing bowl.
Return remaining flour back to the container of flour. Seal and store in a cool dry place. I keep flour in the fridge. Stays fresher longer in my opinion.
Easy to make with just three ingredients: all-purpose flour, baking powder and salt. Click link for recipe and instructions with helpful tips.
THE ROLLING PIN
This is the rolling pin I used. If you don’t have a rolling pin, use a tall glass. Turn it sideways and roll it across the dough.
THE BISCUIT CUTTER
Used this size which doesn’t have the size printed on it. I think is 1/2-inch. I made 9 biscuits and enough scraps to roll out into another biscuit.
When using a biscuit cutter, press straight down and pull straight up so the biscuits will rise with flaky layers.
Do not twist because it will seal the layers and prevent flaky layers from forming.
If you don’t have a biscuit cutter, cut the dough with a glass.
2-INGREDIENT BISCUITS READY FOR THE OVEN
If desired, brush tops with buttermilk. This will help the biscuits turn golden brown on top. This step is optional.
BRUSHED BAKED BISCUITS WITH MELTED BUTTER
Do this to add buttery flavor. Use salted or unsalted butter. This step is optional.
HOW TO MAKE SOFT BISCUITS
First, make sure the flour is sifted, spooned and leveled as detailed above.
The next important step is to lightly knead the dough. Overworked dough makes biscuits tough.
After turning the dough out onto a floured surface, roll over it TWICE with the rolling pin. Roll up and down and then left and right. Flip and repeat. Super simple method.
Check out these helpful biscuit tips from Taste of Home.
HOW TO STORE 2-INGREDIENT BISCUITS
Store them in an airtight container at room temperature for about 2 days.
These biscuits can also be stored in the freezer. Simply place completely cooled biscuits in a freezer safe bag, seal tightly and place in the freezer for up to 4 days.
ENJOY!
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I like recipe is easy nd look delicious watching from South Africa