Fluffy Golden Two Biscuits

These fluffy golden twoingredient biscuits are the perfect quick fix when you want homemade comfort without fuss. Using only selfrising flour and milk, they come together in minutes and bake up beautifully light and tender. Whether you need a lastminute breakfast, a side for dinner, or a simple snack, this recipe delivers consistently perfect biscuits that feel like a warm hug from the oven.

I first discovered this recipe during a blizzard when pantry options were limited but my craving for biscuits was real. Since then they have become a weekend family favorite and my daughter insists they rival any biscuit she’s had at a restaurant.

Ingredients

• Self rising flour: Two cups of selfrising flour this pre mixed blend includes the right amount of leavening and salt ensuring perfect rise and flavor look for trusted brands like White Lily or Martha White
• Milk: Three quarters cup of cold whole milk adds richness and tenderness using cold milk helps create extra steam in the oven which contributes to their fluffiness
• Note: Choosing quality selfrising flour simplifies the process without compromising texture. Cold milk is essential as it reacts with the flour and baking powder creating the steam that lifts the dough beautifully.

Instructions

Sift and prepare the flour:

Place the selfrising flour in a large bowl to ensure even texture and remove lumps that could affect the dough

Mix the pudding like dough:

Create a well in the center of the flour and slowly pour in the cold milk while stirring gently with a fork from the center outward. Mix just until the ingredients come together into a slightly sticky dough. Avoid overmixing which develops gluten and results in tough biscuits

Shape the biscuits carefully:

Turn the dough onto a floured surface. Dust your hands lightly with flour and gently pat the dough to about half an inch thickness using your palms. Take a sharp two inch biscuit cutter or glass and press straight down without twisting to cut rounds cleanly. Twisting seals the edges preventing good rise

Arrange for baking:

Place the biscuits on a parchment lined baking sheet. For soft sides, position biscuits touching each other. For crispier edges, space them apart. Brush the tops lightly with extra milk to promote a golden brown finish when baked

Bake at high temperature:

With your oven preheated to four hundred fifty degrees Fahrenheit, bake the biscuits for ten to twelve minutes. Watch for a golden brown top and firm but tender sides with golden bottoms. The high heat produces steam that creates their signature flakiness

Cool briefly and serve warm:

Remove from the oven and let the biscuits rest a few minutes before serving. This resting lets steam inside settle and the layers set, resulting in the perfect tender crumb you want

I’ve found that the magic of these biscuits comes from resisting the urge to overwork the dough. The selfrising flour is perfectly balanced to do the heavy lifting and gentle handling locks in that light tender crumb each time.

Creative Variations

Add half a cup of shredded sharp cheddar and a handful of chopped fresh chives into the flour for savory cheesy herb biscuits that pair wonderfully with soups or stews. Mix a tablespoon of sugar and half a teaspoon of cinnamon into the flour for a sweet twist and press a small dollop of jam into the center before baking for a delightful breakfast treat or dessert. Try flavoring the dough with crumbled cooked bacon, rosemary, thyme, or a pinch of garlic powder for a dinnertime upgrade that complements hearty mains.

Serving Suggestions

Split warm biscuits to make egg and cheese breakfast sandwiches on the go. Serve with sausage gravy for a comforting Southern classic that satisfies any appetite. Use alongside fried chicken, rich stews, or roasted meats where their mild buttery flavor and fluffy texture add the perfect balance.

Storage Tips

Keep leftover biscuits in an airtight container at room temperature for up to two days although fresh and warm is always best. Refrigerate for up to a week or freeze for three months in freezer safe bags. Reheat wrapped in foil at three hundred degrees Fahrenheit for ten minutes from chilled, or fifteen minutes if frozen.

This simple twoingredient biscuit recipe has truly changed how I think about quick baking. It proves you do not need elaborate ingredients or techniques to create something delicious and comforting.

Common Recipe Questions

→ Can I use water instead of milk?

Yes, water works well and makes the biscuits dairy-free. Plant-based milks are also good alternatives.

→ How do I make self-rising flour if I don't have it?

Mix 1 cup all-purpose flour with 1½ teaspoons baking powder and ½ teaspoon salt to replicate self-rising flour.

→ Why do my biscuits turn out tough?

Overmixing the dough develops gluten, resulting in tough biscuits. Stir just until combined and handle dough gently.

→ What is the best way to store leftover biscuits?

Keep biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Reheat in the oven to restore freshness.

→ Can I prepare biscuits ahead of time?

Yes, shape and cut the dough up to 24 hours before baking and refrigerate, or freeze cut biscuits and bake directly from frozen with extra minutes added.