Easy 2-Ingredient Biscuits Recipe | Simple & Delicious!

Welcome to my kitchen, where simplicity meets scrumptiousness! In this video, I'm sharing my foolproof recipe for the easiest 2 ingredient biscuits ever. Whether you're a seasoned chef or a newbie in the kitchen, you'll love how effortlessly these biscuits come together.

I'll guide you through the process of making these quick two ingredient biscuits step by step. From mixing the dough to shaping and baking, you'll see just how easy it is to create fluffy, golden biscuits that will have your taste buds dancing with delight.

👉🏻 So if you're craving a taste of homemade goodness without all the fuss, this recipe is for you. Don't forget to hit that subscribe button for more easy and delicious recipes like this one!

Ingredients you'll need:
• 2 - Cups Self Rising Flour (Any brand - I used White Lily)
• 1 1/2 - Cups Heavy Whipping Cream
• Shortening for your Biscuit Pan/Dish
• Wax Paper (Optional)
• Extra Flour for your Biscuit Cutting Surface

Instructions:
• Preheat oven to 450 degrees
• Add shortening to your baking pan - Making sure to cover bottom and sides (USE PLENTY) Set dish aside
• Sift your 2 cups of flour into your mixing bowl (DO NOT PACK YOUR FLOUR WHEN MEASURING)
• Add your heavy whipping cream
• Mix flour and whipping cream until flour is moistened (You can use a mixing spoon or your hands)
• Place wax paper on a table or counter
• Add some flour to wax paper so flour doesn't stick to wax paper
• Knead and fold your dough until you are ready to begin cutting out your biscuits (DO NOT OVER WORK YOUR DOUGH) (DOUGH WILL BE STICKY - THIS IS OKAY!)
• Roll or pat out your biscuit dough to your desired cutting thickness
• Use a cup or biscuit cutter to cut out your biscuits
• Place cut out biscuits in/on your baking pan so they are touching each other (This helps them to rise, instead of spreading out and becoming flat)
• Bake at 450 degrees until top is golden brown & cooked thoroughly (Approximately 15-20 minutes) OVENS VARY
• Serve immediately or until you're ready to eat

ENJOY!

Fan Mail:
How Do You Cook - Back To Basics
P.O. Box 789
Pleasant View, TN
37146-0789
USA

The link/s above may be an affiliate link which means we receive a small commission of the revenue made from purchases through the link/s above. There is no additional charge to you! Thank you all for supporting my channel so I can continue to provide you with free content every week! THANK YOU!

#2ingredients #biscuits #2ingredientsrecipe #homemadebiscuits #homemadebiscuit #biscuit #easybiscuit #easybiscuitrecipe #easybiscuits

[HowDoYouCookBackToBasics]

Hey Y'all! Before you send me questions about what type of flour I used, the temp I set my oven at, and how long the biscuits took to cook in my oven, please check out the captions that I placed in the video itself. I've had a lot of questions regarding these things. Also, all of the ingredients and directions are listed in the video description as well as below for your information. Thank you so much for watching and supporting my channel! Best, Andrea

Ingredients you'll need:
• 2 - Cups Self Rising Flour (Any brand - I used White Lily)
• 1 1/2 - Cups Heavy Whipping Cream
• Shortening for your Biscuit Pan/Dish
• Wax Paper (Optional)
• Extra Flour for your Biscuit Cutting Surface

Instructions:
• Preheat oven to 450 degrees
• Add shortening to your baking pan - Making sure to cover bottom and sides (USE PLENTY) Set dish aside
• Sift your 2 cups of flour into your mixing bowl (DO NOT PACK YOUR FLOUR WHEN MEASURING)
• Add your heavy whipping cream
• Mix flour and whipping cream until flour is moistened (You can use a mixing spoon or your hands)
• Place wax paper on a table or counter
• Add some flour to wax paper so flour doesn't stick to wax paper
• Knead and fold your dough until you are ready to begin cutting out your biscuits (DO NOT OVER WORK YOUR DOUGH) (DOUGH WILL BE STICKY - THIS IS OKAY!)
• Roll or pat out your biscuit dough to your desired cutting thickness
• Use a cup or biscuit cutter to cut out your biscuits
• Place cut out biscuits in/on your baking pan so they are touching each other (This helps them to rise, instead of spreading out and becoming flat)
• Bake at 450 degrees until top is golden brown & cooked thoroughly (Approximately 15-20 minutes) OVENS VARY
• Serve immediately or until you're ready to eat

[Danny-gemy]

Your next video you should show how to make a country gravy with sausage!!?.

[TOPDadAlpha]

Thank you. As a bachelor in my mid 70s I needed this recipe for my white gravey that I remember my mother making. No more pop-can bisquits!!!!

[barbaraswader]

I had to smile when you said you had a small amount of dough left, my mother dud this every morning. The left over dough became my two "baby biscuits". I looked forward to my "baby" biscuits ! Thank you for the memory.

[kimberlygodbold]

I’ve been making biscuits for years. My mama couldn’t make biscuits. She said she couldn’t do them the way I do them. So, she came up with her Own way of doing them. Her recipe is close to yours but she used buttermilk in hers and Southern Biscuit flour. Everyone, even my mama loved my biscuits. She said I inspired her to learn to make them. Now, I loved my mama’s biscuits better than my Own! Thanks for the memory.

[KayMyers-hb]

I used your recipe and they were delicious! Thank you for putting the recipe on here too. Made it so much easier for this 71 year old.

[vanessalumbra]

The key to fluffy, tall, flakey biscuits is to not twist your cutter when cutting them. That seals the edges and they won't rise as much. Just cut straight down and lift the cutter and gently shake out the biscuit. Don't twist! You'll see a big difference. Don't forget to add a pinch of salt to your dough. You can also add herbs and/or cheese.

[grannygirl]

I am disabled and get very tired for any task! Your biscuits came out soooo good! Thank you for sharing! Love your personality!

[miestrobewley]

Thank you so much for your help. Im.a 53 yr old man single and lovebiscuits and gravy . I usually eat Bob Evans because I couldnt make biscuits and gravy . But thanks to you I will be doing it and maybe even putting together some on the go breakfast sandwiches .all because I watched you share your secret 2 ingredient recipe . And I will be looking forward to this channels uploads for more great content . Thanks again you re the Best

[lenhott]

A trick to have biscuits that open up evenly...roll dough out a little thinner and lightly flour top. Fold dough over on itself, then cut biscuits. Give you easy to split open biscuits.

[egrs]

Here's a good biscuit cutting tip I learned in the south: to make them real fluffy use an empty tin soup can instead of a cup. The end that's cut out is what u press down on the dough with to cut your round biscuit shape out. But punch a hole in the center of the other end of the can with a bottle opener. This will create a suction that puts a little air in each biscuit as you pull the can up.

[susanr]

Not just for beginners! Seniors and those with medical conditions, this recipe is also the fewest steps making easier on both hands and energy needed! 😊 Thank you and I am so happy I found your site/video🤗

[CynthiaFisher-zc]

OMG Girl! You got it going on. After several frustrating years trying to make a flaky, tender biscuit with some loft, this is the recipe and the only one that I will use in the future. The next time I make them I want to use a larger biscuit cutter, because the one I used is small. Thank you for making this so easy. You definitely reduced the intimidation factor. I ate one with butter with my beef stew and ate another one for dessert with butter and preserves. Yummy!

[jbb]

To keep the dough from sticking and nails out of the dough, a glove with cooking Oil over the glove will work.

[adrianakessler]

I love 💕 the fact (just found your channel)it isn’t long, simple, rather quick teaching, & no fancy crap needed.☺️

[jackeeo]

Although my mother cooked everything from scratch, biscuits were her Achille's heel, so I never learned. These were the days when you cut the lard or Crisco into the flour...I just made these for breakfast, and I tell you my mother would be proud! Sifting the flour and not over kneading the dough are the secret to these amazing biscuits...I love this recipe, thank you!!!

[barbaraarmstead]

It is a really good recipe I’m 66 years old and I’ve been using this recipe for years you bought back memories ! Keep up the good work this will help the younger generation

[zjparker]

OMG thank you for posting this on biscuits. I stopped making them because my biscuits would always come out hard as a rock. I followed your instructions I even have biscuits cutters I didn't used instead I used a plastic cup similar to yours, and followed your instructions made my biscuits yesterday and my grown son gave me the biggest kiss he said finally soft fluffy biscuits, I made and extras and he took them home. Many blessings to you for helping out us folks that can't make soft fluffy biscuits.

[kennethdentley]

These biscuits right here…. They are a winner in my book!!! First time making them and they were the easiest, best tasting, lightest biscuit I’ve tasted in a while. My husband loved them! This recipe will be a family staple. Thanks for such an easy and perfect recipe for beginners! 😊❤

[ibdonsie]

They rise better if you don't twist the cup. Twisting it seals the edges, and that reduces the rising. These are the only biscuits I make. They are the closest to Cracker barrel biscuits you'll ever make.