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Busy mornings or anytime you crave hot, airy bread, these shockingly simple biscuits with just two ingredients come to the rescue. They come together fast with barely any effort and always turn out soft and downright addicting.
The first time I threw these together we were out of bread and it was snowing. Now, they’re my secret move when I want to wow overnight guests without actually working much. The cozy baking smell is always so inviting.
Delicious Ingredients
- Milk or any non-dairy milk: makes biscuits tender and moist. For a richer flavor, try oat or whole milk. If you want them extra airy, even cold water works.
- Self-rising flour: is what gives them their airy texture and helps them puff up. Pick a flour that’s smooth, not lumpy.
- Heads up: Pick a good fresh self-rising flour for fluffiest biscuits. If it smells sour or feels weird, it’s not fresh enough.
Simple How-To Steps
- Cool and Dish Up:
- Once they’re done, take them out and let them sit a couple minutes. That way, they set up inside before you start eating.
- Bake:
- Slide the tray in and cook about ten minutes or until you see the tops turn golden and the biscuits have flaky sides.
- Spread Out on Pan:
- Set your biscuits on a baking sheet, leaving space between. Crowding won’t let them bake evenly.
- Shape and Cut Your Rounds:
- Pat dough out to roughly an inch thick. Cut in circles with a biscuit cutter or the lip of a glass, pressing down completely for layers.
- Gently Knead:
- Put dough on a floured counter and fold it over just three or four times. That’s enough to get everything smooth and keep them tender.
- Stir Together:
- Dump flour and milk into a bowl, mix with a fork or rubber spatula till you get a soft sticky dough. Don’t overdo it or you’ll get tough biscuits.
- Get the Oven Hot:
- Heat the oven up to 220°C or 425°F before you start. Biscuits need that blast of heat to rise right.
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Keeping Them Fresh
Honestly, they’re the best when you eat them warm, but you can keep them sealed up for two days and they’ll still be good. If you want to freeze, wait till they cool, then store in the freezer for up to a month. Pop them back in the oven straight from frozen to get that fresh-from-the-oven taste.
Smart Swaps
Running low on self-rising flour? You can fake it with regular flour, a bit of baking powder, and a small pinch of salt. Plant milks like oat or soy work great for dairy-free, adding a nice flavor too. Even plain cold water makes surprisingly good biscuits if you want a mild vibe.
Fun Ways to Serve
Stack these with eggs and jam for breakfast or tuck in sausage for a quick sandwich. They’re also classic with soups, chilis, or creamy stews. Want something sweet? Slather with honey and butter—simple and so good.
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Where They Come From
In the American South, biscuits are always welcome on the breakfast table and mean you’re among friends. My childhood Sundays kicked off with a big batch, and everyone gathered in the kitchen the minute they caught that fresh smell. Making these easy biscuits still gives me that special feeling, and now anybody can join in without a fuss.
Common Recipe Questions
- → Is gluten-free flour okay here?
Yep! Grab gluten-free self-rising flour with leavening in it. You’ll get biscuits close to regular—might be a bit different in feel, though.
- → Which plant milks are best?
Almond, oat, or soy all come out nice and soft. Go for the unsweetened kinds so you don’t get oddly sweet biscuits.
- → How can I save leftovers?
Pop cooled biscuits into a sealed container. They'll be fine on the counter for two days, or toss them in the freezer if you want them to last.
- → Can I toss in extras?
Absolutely—add spices, herbs, or even cheese while mixing the dough for new flavors.
- → How do I get them warm again?
Oven’s great—heat them at 180°C (350°F) for a few minutes. Short on time? The microwave will make them soft quick, too.