Biscuits made without butter? We were skeptical too, but after seeing THIS recipe come together, consider us converted! These Two-Ingredient Biscuits are even fluffier than traditional versions, and they rise easily and are light-textured for a satisfying-but-not-overwhelming taste. PLUS, since there isn’t any butter in the batter, you can smear on that butter and jam without that guilt on the side! Just watch how these beautiful biscuits come together, and see if you don’t make this recipe your new bread go-to.
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Makes 8 large biscuits
–1 ½ cups (12 ounces) self-rising flour
–1 ½ cups (12 ounces) heavy or whipping cream
- Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
- Mix the flour and the cream together just until it starts to form a ball.
- On a floured surface, lightly press the dough into a round 1 inch thick.
- With a 3-inch biscuit cutter, cut out rounds. Reroll the scraps together and cut out the rest of the biscuits until you have 8, or until there’s no more dough.
- Bake for 12 to 15 minutes, until golden brown.
- Since the ratio of ingredients in this recipe is 1:1 – i.e. there are equal amounts of flour and cream – it’s totally easy to scale it up or down. You can easily double this recipe to make a whole bunch of biscuits for the whole family!
Recipe adapted from Food52