Fluffy Golden Two Biscuits

This fluffy golden twoingredient biscuit recipe shows how simple pantry staples can transform into delightful homemade biscuits that are tender and light. Using just selfrising flour and milk, you can create warm fresh biscuits perfect for breakfast, a side to dinner, or a quick snack with minimal fuss. The straightforward method lets you enjoy comforting bakerystyle biscuits without needing complicated ingredients or techniques.

I first tried this recipe during a snowy weekend when I had limited supplies. The ease and consistently fluffy results impressed me, and since then, my family asks for these biscuits regularly, especially on weekend mornings when a fresh warm treat is just the thing.

Ingredients

• Two cups selfrising flour: which comes premixed with leavening and salt brands like White Lily or Martha White provide excellent results due to their balanced texture and rise
• Three quarters of a cup cold whole milk: enriches the dough and creates steam during baking that produces the signature fluffy layers cold milk is best for optimal rising

Instructions

Sauté the Aromatics:

This step is not applicable for this biscuit recipe since it consists only of flour and milk

Mix the Dough:

In a large mixing bowl, gently create a well in the center of the selfrising flour. Pour the cold milk gradually into the well while stirring softly with a fork using circular motions from the center outward. Stop stirring as soon as the mixture holds together with a slightly sticky texture. Avoid overmixing to prevent tough biscuits.

Shape the Biscuits:

Transfer the dough onto a lightly floured surface. Lightly flour your hands. Pat the dough gently to about half an inch thickness using your palms instead of a rolling pin, which can compress the dough. Using a sharp twoinch biscuit cutter or glass, press straight down into the dough to cut rounds. Do not twist the cutter to keep edges clean and allow proper rising.

Arrange for Baking:

Place the biscuit rounds on an ungreased or parchment lined baking sheet. Position biscuits close together for softer sides or spaced apart for crispier edges. Optionally brush tops lightly with milk to enhance browning and add richness.

Bake the Biscuits:

Preheat the oven to 450 degrees Fahrenheit placing the rack in the center for even heat. Bake the biscuits for 10 to 12 minutes, checking at 10 minutes for golden tops and firm sides. The high temperature creates steam quickly, which causes the biscuits to rise and develop their tender flaky layers.

I love how simple the ingredients are yet how transformative they become. Using selfrising flour takes all the guesswork out, and the biscuit tops turning golden while steaming inside always reminds me of cozy family mornings. My daughter’s delight in these biscuits makes every batch feel like a little celebration.

Creative Variations

Fold in half a cup of sharp shredded cheddar cheese with chopped fresh chives for delicious savory cheese biscuits that pair well with soups or stews. Add one tablespoon sugar and half a teaspoon of cinnamon to the flour before mixing to create subtly sweet biscuits perfect for breakfast or dessert. Try mixing in bits of cooked bacon, rosemary, or a pinch of garlic powder to add complexity for dinner accompaniments.

Serving Suggestions

These biscuits are excellent simply split and buttered or served with honey for breakfast. Use warm biscuits as a base for shortcakes topped with whipped cream and fresh berries. For a classic Southern comfort meal, top warm split biscuits with creamy sausage gravy. Serve alongside hearty stews, roasted meats, or fried chicken where their neutral, fluffy texture complements rich flavors perfectly.

Storage Tips

Store fully cooled biscuits in an airtight container at room temperature for up to two days with best freshness right out of the oven. For longer keeping, refrigerate up to one week or freeze individual biscuits in freezer safe bags for up to three months. Reheat by wrapping in foil and warming in a 300 degree Fahrenheit oven for ten to fifteen minutes depending on thawed or frozen status. You can also freeze shaped but unbaked biscuits spaced on a baking sheet, then bake straight from frozen by adding a few extra minutes to baking time.

These fluffy golden twoingredient biscuits are my trusty go to for adding homemade warmth to any meal. They remind me that simplicity can turn into magic, creating comfort without complexity.

FAQs About This Recipe

→ Can I use water instead of milk?

Yes, water can be used to create dairy-free biscuits though the texture may be slightly less rich. Plant-based milks also work well.

→ What if I don't have self-rising flour?

You can substitute with all-purpose flour mixed with baking powder and salt to mimic self-rising flour's leavening properties.

→ Why are my biscuits tough?

Overmixing develops gluten that leads to dense biscuits. Stir only until the dough just comes together for tender results.

→ How do I store leftover biscuits?

Store in an airtight container at room temperature for up to 2 days or freeze for longer freshness. Reheat gently in the oven.

→ Can I make these ahead of time?

Yes, dough may be shaped and refrigerated up to 24 hours or frozen unbaked. Bake straight from frozen with a few extra minutes added.