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If you're craving fresh warm bread but don't want to spend forever in the kitchen, these super easy two-ingredient biscuits have you covered. Whip them up fast with barely any work, and you'll get soft, fluffy bread every time.
The first time I made these, I was out of bread on a snowy weekend. Now, it's my secret for wowing guests with barely any effort. The kitchen always smells amazing when they're baking.
Effortless Ingredients
- Milk or plant-based milk: Makes the biscuits moist and soft, and for the richest flavor use something creamy like oat milk or whole milk. Cold water works too if you want a super airy center.
- Self-rising flour: Holds everything together and helps them rise. Choose flour that feels smooth and fine for the best results.
- Tip: Make sure your self-rising flour is fresh and doesn't smell sour or have any lumps. Good flour gives you the best biscuits.
Easy Step-by-Step
- Cool and Serve:
- When they're done, take the biscuits out and let them chill for a few minutes so they finish baking inside.
- Bake:
- Pop the pan in and cook for about 10 minutes. Look for golden tops and fluffy sides.
- Arrange on Baking Sheet:
- Line up your biscuit cutouts on a tray, giving them some space to bake evenly. Don't pack them in tight.
- Pat and Cut:
- Press your dough to about an inch thick by hand, then use a glass or biscuit cutter to punch out circles. Go straight down to keep layers.
- Knead and Shape:
- Put the dough on a floured counter, fold and squish it gently just three or four times until mostly smooth. Too much will make them tough.
- Mix the Dough:
- Dump your flour and milk into a bowl, stir with a fork or spatula just until it gets sticky. Don't mix too much or they'll get chewy.
- Preheat the Oven:
- Heat your oven to 425 Fahrenheit (220 Celsius) so it's hot and ready. The high temp puffs the biscuits up.
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Lasting Freshness Tips
Fresh is best, but these will keep in a sealed container for a couple days. Want to save some? Freeze the cooled biscuits for up to a month. Warm them back up straight from the freezer in the oven—they'll taste like new!
Ingredient Swaps
No self-rising flour? Mix regular flour with some baking powder and a bit of salt. For dairy-free or vegan, go with soy or oat milk for moisture and flavor. If you just want something plain, cool water will work too.
Yummy Ways to Serve
Pair these with eggs and jam in the morning or pile on sausage for a filling breakfast sandwich. They're perfect next to chili or soup, and amazing slathered with honey butter for a sweet bite.
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Southern Tradition
These fluffy breads are part of Southern American food history. Mornings at home always started with the smell of a fresh batch and everyone would come running. I like keeping that tradition alive, but made even simpler so anyone can join in now.
Frequently Asked Questions
- → Can I use gluten-free flour?
Totally! Just swap for gluten-free self-rising flour that already has leaveners. They turn out almost the same, though the feel might be a bit different.
- → What plant-based milks work best?
Try oat, soy, or almond milk. Go with plain, unsweetened types—that keeps the flavor spot on.
- → How should I store leftovers?
Stick your biscuits in a sealed container on the counter for two days tops. Want to keep them longer? Freeze them and they’ll last a while.
- → Can I add extra mix-ins?
Absolutely—go for herbs, shredded cheese, or spices. Toss them right into your dough before shaping for fun twists.
- → What's the best way to reheat them?
Pop them in a 180°C (350°F) oven just a few minutes, or use a microwave for a quick warm-up. Either way keeps them soft.