The concept of a two ingredient biscuit peaked my interest when I began teaching kids cooking classes. When developing recipes, I often ask myself, how do we make something as easy as possible without losing any quality? It doesn’t get any easier than something that only takes two ingredients! I started a whole series of recipes that are 2 or 3 ingredients and began perfecting my method for all of them. I think these are finally ready for the world!

I grew up eating biscuits a few times a week as a child. I think my mom used them to round out any meal if there wasn’t quite enough to fill up me and my constantly hungry three older brothers. We used to smother them in butter (probably margarine at that point in time) and a large drizzle of honey. If it was a special occasion, my mom would bust out the ribbon cane syrup (dark and has a flavor and viscosity similar to molasses) to mix into butter, making a marbled mess that we would then dip our biscuits in. My mom would often make biscuits using canola oil. These make an excellent biscuit that is cheaper than using butter (or heavy cream as we do in this recipe). They are especially great at being a bread substitute to dip into soup or the jus of roast beef, because the canola oil does not add the same intense flavor as butter or cream. They are also easier to make, because you do not have to cut in your butter, which is always a bit of a time suck.

These 2 ingredient biscuits bring the ease of canola oil and the flavor of butter. The heavy cream takes the place of both butter and whole milk. The self-rising flour includes a finely milled flour which is perfect for biscuits. The self rising flour also has salt and baking powder added.

I fell in love with this biscuit recipe when I started making them on Sunday mornings for our Front Yard Neighbor Coffee that we do every Sunday morning in our front yard, as the name implies. I will bake up a sheet of biscuits, and the neighbors wander over with their coffee in hand and children underfoot. The youths run amuck, while the grown ups catch up about their week and the comings and goings of the neighborhood. I love having something low-lift that still feels like a special treat. We put out honey, butter, and whatever jam we have knocking around the fridge at the moment. I am usually only half awake when I toss these in the oven, and they come out perfect every time.

I include ingredient weights, because it brings an added layer of ease to be able to pour ingredients into your mixing bowl without even having to use measuring cups. You will be a one bowl diva when you use this recipe.

2-Ingredient 2-Bite Biscuits

Ingredients

170g self rising flour (about 1 ½ cups)

185g heavy cream (about ¾ cup + 2 Tablespoons)

Instructions

1. Preheat oven to 450*F. 
2. Prepare a baking sheet with parchment paper or a silpat mat. 
3. Combine ingredients in a large bowl. It will be pretty dry and crumbly, but should hold together. If it is too dry, add a few more tablespoons of cream.
4. Drop biscuit dough onto your baking sheet by the tablespoon for a small biscuit. For larger biscuits, drop 2-3 tablespoons worth. Space them 1-2 inches apart. 
5. Brush the tops of biscuits with heavy cream. (I often forget this and they come out fine)
6. Bake biscuits for 10-15 minutes or until lightly browned. If you are unsure if biscuits are done, break one in half and make sure it’s not wet inside. 

Notes

• For cut biscuits:
  • Pat dough into a rectangle that is ¾” high. Cut with 2” biscuit cutter (don’t twist-just push down firmly and pull up-this will help your biscuits rise)
  • Place on parchment lined baking sheet, brush with cream, and bake 10-15 minutes or until lightly browned