Melt-in-Your-Mouth 2-Ingredient Biscuits
Quick, fluffy, and impossibly tender—no butter or cutting required!
Ingredients
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2 cups White Lily self-rising flour (key for tenderness!)
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1 cup heavy whipping cream (or sub whole milk for slightly less richness)
*(Optional add-ins: 1 tbsp sugar for sweetness, 1 tsp garlic powder for savory biscuits)*
Directions
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Prep: Preheat oven to 450°F (230°C). Line a baking sheet with parchment.
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Mix: In a bowl, gently stir flour and cream just until a shaggy dough forms (don’t overmix!).
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Shape: Turn dough onto a floured surface. Pat into a 1-inch thick rectangle, fold in half, and repeat 2–3 times for layers.
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Cut: Use a glass or biscuit cutter to press out rounds (no twisting!).
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Bake: Place on sheet and bake 10–12 mins until golden. Brush with melted butter if desired.
Tips for Perfection
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Why White Lily? Lower-protein flour = ultra-tender biscuits.
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Keep it cold: Chill cream beforehand for flakier layers.
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No-knead trick: Skip folding for drop biscuits—just scoop and bake!
Serve warm with jam, gravy, or as shortcake. 🍯✨
*(Note: If using regular self-rising flour, reduce cream to ¾ cup + 2 tbsp to account for higher protein.)*
