Pin it
There's nothing like warm, homemade biscuits on those lazy mornings, and this two-ingredient version totally comes through when you need it. It's my go-to when I want something toasty and filling without any hassle. The best part? You've probably got everything you need right in your kitchen, so there's no running to the grocery store.
I first started whipping these up during those busy weekends when breakfast needed to be fast, but I still wanted that amazing aroma of biscuits in the oven. These days, my teenagers sometimes surprise me by baking a batch while I'm still in bed. There's something so relaxing about making something this delicious with barely any effort.
Wholesome Ingredients
- Milk or dairy-free milk: This pulls the dough together. Whole milk makes them richer, or grab something like almond milk if you don't do dairy. Just take a sip beforehand to make sure you'll like the flavor.
- Self rising flour: This creates soft, puffy biscuits. Make sure it's not expired for best results. If you can't eat gluten, your favorite GF mix works fine.
- Don't worry if you can't find self rising flour—just throw together some regular flour with baking powder and a bit of salt. This quick switch makes all the difference in how they turn out.
Easy Instructions
- Enjoy While Hot:
- Get those biscuits out of the oven, brush with melted butter for extra shine, and dig in with your favorite jam, gravy, or alongside some fried chicken. They're always best straight from the oven.
- Cook Till Done:
- Warm your oven to 425°F. Put biscuits on a tray lined with parchment—place them close for soft sides or apart for crispier edges. They'll need about 12–15 minutes until they've puffed up and turned golden on top.
- Cut Into Shapes:
- Turn the dough onto a counter with a bit of flour. Pat or roll it about an inch thick. Cut circles with a biscuit cutter or floured glass. You can gather up the leftovers and press them together for more—but don't work it too much or they'll get tough.
- Combine Everything:
- Put your flour and liquid in a bowl and stir with a fork until it comes together. Don't overdo the mixing; stop once you've got a soft dough or your biscuits won't be tender.
Pin it
My favorite way to eat these is with homemade berry jam while they're still warm. This recipe always reminds me of lazy weekend mornings from my childhood, when my grandma would pull out fresh biscuits from the oven. Just the smell would get everyone up with big smiles.
Storing Extras
Once they've cooled down completely, keep any leftover biscuits in a sealed container at room temperature for up to 2 days. For longer storage, wrap them well and freeze for a couple months. When you want to eat one, let it thaw and warm it up in the oven (wrapping in foil helps keep moisture in). Don't store near heat or direct sunlight as they'll dry out faster.
Ingredient Options
If you're out of self rising flour, mix one cup regular flour with one and a half teaspoons baking powder and a dash of salt. Any unsweetened plant milk works fine (or even plain water in a pinch). GF flour blends can work too—just add the liquid gradually since they often need more moisture.
Tasty Pairings
These warm biscuits taste amazing with honey, sausage, or thick gravy for a breakfast treat. They also go great with chili, soup, or as part of a holiday feast. For a sweet twist, split them open and add fresh berries and whipped cream for a quick shortcake-style dessert.
Pin it
Grab these biscuits straight from the oven and top with whatever you love most. You'll find yourself making them again and again!
Frequently Asked Questions
- → Is gluten-free flour an option?
Sure thing! Use a gluten-free self-rising flour, but ensure there's a rising agent in the mix.
- → What's a good milk substitute?
Oat, almond, or soy milk works great. Water gets the job done too in a pinch.
- → How do I get fluffy biscuits?
Handle the dough lightly, don't overmix, and bake in a hot oven so they rise quickly.
- → Can I prep these in advance?
Absolutely. Shape and refrigerate the dough, then bake when you're ready to eat.
- → Any classic toppings or pairings?
Butter and jam are classics, but honey or gravy work too. Perfect with chicken if you're in the mood.