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These ultra-easy two-ingredient biscuits are the answer for busy mornings or anytime you want warm fluffy bread without fuss. The recipe comes together quickly with minimal effort yet always delivers soft irresistible biscuits.
I first made these when we ran out of bread on a snowy Sunday and now it is my go-to trick for impressing overnight guests with almost no work at all. The smell that fills the kitchen is always comforting.
Ingredients
- Self-rising flour: gives biscuits all their lift and structure look for a fine flour with even texture
- Milk or plant-based milk: creates moisture and tenderness whole milk or creamy oat milk work best for richness you can use cold water for an extra light crumb
- Tip: Choose a good-quality flour for best results and check that the leavening in your self-rising flour is fresh it should not smell sour or feel clumpy
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to two hundred twenty degrees Celsius or four hundred twenty five degrees Fahrenheit so it is hot when the biscuits go in hot air is key for the rise
- Mix the Dough:
- Combine the self-rising flour and milk in a mixing bowl stir with a fork or spatula just until a soft sticky dough forms do not overmix or the biscuits can get tough
- Knead and Shape:
- Turn the dough onto a lightly floured countertop knead gently three to four times only until the dough is fairly smooth this keeps them tender
- Pat and Cut:
- Pat the dough with your hands to about one inch thick use a biscuit cutter or the rim of a glass to cut out circles press straight down to keep the layers
- Arrange on Baking Sheet:
- Place biscuits on the baking sheet with a little space between them for even baking do not crowd
- Bake:
- Put the tray in the oven and bake for about ten minutes or until the tops are golden brown and you see fluffy layers on the sides
- Cool and Serve:
- Remove from the oven let the biscuits sit for a few minutes before serving to finish setting up inside
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Storage Tips
These biscuits taste best the day they are baked but you can store them in an airtight container for up to two days They also freeze well so you can bake a double batch let them cool and freeze for up to a month Reheat in the oven straight from the freezer until warmed through for that just-baked flavor
Ingredient Substitutions
If you do not have self-rising flour you can make your own with all-purpose flour plus baking powder and a pinch of salt For vegan or dairy free versions plant-based milks like soy or oat give the biscuits nice moisture and flavor You can even swap in cold water for a neutral result
Serving Suggestions
These biscuits are perfect alongside eggs and jam at breakfast or filled with breakfast sausage for a hearty sandwich They make a classic side for soups chili or creamy stews and are lovely topped with honey butter for a simple sweet treat
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Cultural Context
Biscuits have a deep tradition in the American South where they are a breakfast staple and a sign of hospitality Growing up Sunday mornings often started with a fresh batch and everyone gathered quickly at the smell I love that this pared-back recipe honors that spirit while making it easy for anyone to create at home
Frequently Asked Questions
- → Can I use gluten-free flour?
Yes, substitute self-rising flour with a gluten-free version that contains leavening agents. Results are similar but may vary in texture.
- → What plant-based milks work best?
Almond, soy, or oat milk all yield tender biscuits. Use unsweetened varieties for best results.
- → How should I store leftovers?
Keep biscuits in an airtight container at room temperature for up to two days, or freeze for longer storage.
- → Can I add extra mix-ins?
Certainly—try shredded cheese, chopped herbs, or spices to add different flavors to your dough before baking.
- → What's the best way to reheat them?
Warm biscuits in the oven at 180°C (350°F) for a few minutes or briefly in the microwave to restore softness.