Simple. Southern. Sublime.
A Taste of Southern Simplicity
I’ll never forget the first time my grandmother handed me a warm, golden biscuit straight from her old cast iron skillet. “Just two ingredients,” she whispered like it was a sacred secret. It was hard to believe that something so fluffy, buttery, and indulgent could come together with such little effort. Today, I’m sharing that very magic with you—my family’s treasured recipe for melt-in-your-mouth 2-ingredient biscuits, inspired by classic American Southern comfort.
Whether you’re a busy home cook or a beginner baker, this recipe is proof that sometimes, less truly is more. You’ll only need White Lily self-rising flour and cold heavy cream, but the result is biscuit perfection—tender on the inside, slightly crisp on the edges, and absolutely irresistible.
Why You’ll Love These 2-Ingredient Biscuits
- No fancy tools required – just a mixing bowl and your hands.
- Versatile year-round – cozy enough for winter, light enough for summer.
- Ready in under 25 minutes.
- Perfect for breakfast, brunch, or dinner—serve with jam, gravy, or honey butter.
Ingredients (Serves 6)
- 2 cups White Lily self-rising flour
(Note: If unavailable, use any self-rising flour or make your own by combining 2 cups all-purpose flour + 1 tablespoon baking powder + ½ teaspoon salt.) - 1 cup cold heavy whipping cream
(Cold cream is essential for maximum rise and fluffiness.)
Instructions
Step 2: Mix the Dough
- Preheat your oven to 450°F (232°C).
- Line a baking sheet with parchment paper or lightly grease a cast iron skillet for a crispy base.
Step 2: Mix the Dough
- In a large bowl, pour in the White Lily self-rising flour.
- Add the cold heavy cream and gently stir until the dough just comes together. Do not overmix—a light hand keeps the biscuits tender
- Step 3: Shape the Biscuits
- Turn the dough onto a lightly floured surface. Pat (don’t roll) it out to about ¾-inch thickness.
- Use a biscuit cutter or glass to cut out biscuits, pressing straight down without twisting.
- Step 4: Bake
- Place biscuits close together on your prepared pan or skillet (touching slightly helps them rise higher).
- Bake for 12–15 minutes, or until tops are golden brown
- Step 5: Optional Finish
- Brush with melted butter right out of the oven for an extra indulgent touch.
Tips for Biscuit Success
- Use cold cream straight from the fridge—this keeps the fat in the cream solid, which helps create a better rise.
- Don’t twist the cutter—twisting seals the edges, preventing proper rising.
- White Lily flour is known for its soft, low-protein texture, making ultra-light biscuits, but any self-rising flour will work in a pinch.
How to Serve 2-Ingredient Biscuits
These buttery biscuits are delightfully adaptable across seasons:
❄️ Winter Favorites:
- Serve warm with sausage gravy for a hearty breakfast.
- Pair with roast chicken or pot pie for dinner.
- Top with spiced apple butter or cranberry preserves.
☀️ Summer Ideas:
- Slice and fill with fresh strawberries and whipped cream for an easy shortcake.
- Enjoy with honey butter and iced tea at a picnic.
- Use them as buns for fried green tomato sliders.
Storing & Reheating
- Storage: Keep cooled biscuits in an airtight container for up to 2 days at room temperature.
- Freezing: Wrap tightly and freeze for up to 1 month. Reheat from frozen at 350°F for 10–12 minutes.
- Reheating: A quick zap in the microwave or a few minutes in the oven brings them back to life.
Make It Your Own: Easy Variations
- Cheddar & Chive: Add ½ cup shredded sharp cheddar and 2 tablespoons chopped chives to the flour.
- Sweet Biscuits: Add 1 tablespoon sugar and a splash of vanilla extract to the cream.
- Garlic Herb: Mix in a teaspoon of garlic powder and Italian herbs for a savory twist.
Why White Lily Flour Makes a Difference
White Lily has been a Southern kitchen staple since the late 1800s. It’s made from soft red winter wheat, which gives baked goods a uniquely tender texture. If you’re lucky enough to have access to it, it truly elevates this biscuit recipe. If not, any self-rising flour will still give delicious results.
Can I use all-purpose flour?
Yes, but you’ll need to add baking powder and salt (see note under ingredients). For the softest texture, sift the flour first.
What if I don’t have a biscuit cutter?
Use a round glass or even cut into squares for a rustic touch—no need for perfection.
Can I make these ahead of time?
Yes! Cut out the biscuits, freeze them on a baking sheet, then store in a zip-top bag. Bake from frozen—just add 2–3 extra minutes.
Final Thoughts
Whether you’re whipping up Sunday brunch, prepping a quick side for a cozy dinner, or just craving something carby and comforting, these melt-in-your-mouth 2-ingredient biscuits are a home run. It’s the kind of recipe that makes you feel like a kitchen magician—no one needs to know how easy it was!
Let me know how yours turn out—and if you made any delicious tweaks. I’d love to hear your favorite ways to enjoy them!