If you’ve ever dreamed of making warm, fluffy, homemade biscuits without a long ingredient list or complicated steps, your dream just came true. This easy 2 ingredient biscuit recipe from legendary cowboy cook Kent Rollins is the simplest path to golden, cloud-like biscuits you’ll ever find — no butter cutting, no buttermilk, no fuss.
Just self-rising flour and heavy cream. That’s it.
Why This 2 Ingredient Biscuit Recipe Actually Works
You might be wondering: how can biscuits this good come from just two ingredients? The secret is in the heavy cream.
As Kent Rollins explains, heavy whipping cream already contains both the milk AND the butter fat that traditional biscuit recipes call for separately. By using heavy cream, you completely skip the cold-butter-cutting step — one of the trickiest parts of classic biscuit making. No grating frozen butter. No blending until it looks like sand. Just stir and go.
The result? Biscuits that are tender inside, golden on the outside, and ready in under 25 minutes from start to finish.
2 Ingredient Biscuit Recipe
Ingredients
Method
Preheat and Prep Your Pan
Preheat your oven to 400°F. Grease a cast iron skillet or baking dish with butter — or better yet, bacon grease for a richer crust and deeper flavor, just like the cowboys do it.Sift and Mix
Sift 2 cups of self-rising flour into a medium bowl. Sifting is key — it aerates the flour and gives your biscuits a softer, smoother texture. Stir in 1½ cups of heavy cream until just combined. Don't overmix.Knead the Dough
Turn the dough out onto a lightly floured surface. Flour your hands and knead the dough just a few times. The outside of the dough should not feel sticky, but the inside should still have some moisture. That inside moisture is what creates those fluffy layers.Roll and Cut
Roll the dough out to about ½ inch thick. Use a biscuit cutter to cut out your biscuits and place them into your prepared skillet or dish. Brush the tops with a little extra whipping cream for a beautiful golden finish.Bake to Golden Perfection
Bake at 400°F for 12 to 15 minutes, or until the biscuits are light golden brown. Fresh from the oven, brush the tops with a little melted butter (optional but highly recommended). Serve immediately.
Tips for the Best 2 Ingredient Biscuits
Use bacon grease in the pan. Kent Rollins swears by it, and for good reason. It adds flavor and creates a crispier, more flavorful bottom crust that butter simply can’t match.
Don’t skip the sift. Sifting the flour makes a real difference in texture. It only takes 30 seconds and pays off in lightness.
Don’t overwork the dough. A few kneads is all you need. Overworking develops gluten, which makes biscuits tough instead of tender.
Keep the ½-inch thickness. This is the sweet spot — thick enough to be fluffy, thin enough to bake through evenly and get that perfect golden top.
Use a sharp biscuit cutter. Press straight down without twisting. Twisting seals the edges and prevents the biscuits from rising as tall.
Can You Make These Without a Biscuit Cutter?
Absolutely. You can use a sharp-edged glass, a mason jar lid, or simply cut the dough into squares with a knife. Hand-shaping works too — they won’t look uniform, but they’ll taste just as amazing.
What to Serve with 2 Ingredient Biscuits
These biscuits are incredibly versatile. Here are some favorite pairings:
- Biscuits and gravy — the ultimate cowboy breakfast
- Butter and jam or honey — a simple, perfect classic
- Fried chicken and biscuits — a Southern comfort food staple
- Scrambled eggs and bacon — a full cowboy breakfast spread
- Split open with pulled pork — for a hearty sandwich
How to Store Leftover Biscuits
These biscuits store well and make great leftovers:
- Room temperature: Store in an airtight container for 1–2 days — no refrigeration needed.
- Refrigerator: Keep for up to 1 week in a sealed container.
- Reheat: Warm in a 300°F oven for 5–8 minutes, or microwave for 20–30 seconds.
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Self-rising flour is essential for this recipe because it already contains baking powder and salt — the leavening agents that make biscuits rise. If you only have all-purpose flour, you can make your own self-rising flour by adding 1½ teaspoons of baking powder and ¼ teaspoon of salt per cup of flour.
Can I use half-and-half or whole milk instead of heavy cream?
Heavy cream is highly recommended for the best results because of its fat content, which provides both richness and structure. Lower-fat alternatives like half-and-half or whole milk will produce biscuits that are less rich and may not hold together as well.
Can these biscuits be cooked over a campfire?
Yes! That’s the cowboy way. You can cook these in a cast iron pan set directly over coals or in a Dutch oven suspended over an open fire. Cook until golden brown, adjusting heat as needed.
Can I make the dough ahead of time?
For the best rise and texture, bake these biscuits fresh. However, you can cut the biscuits and refrigerate them on the baking sheet (covered) for a few hours before baking.
About Cowboy Kent Rollins
Kent Rollins has been cooking on cattle ranches since 1993, bringing authentic chuck wagon cooking to homes across America. Known for his cast iron expertise and no-fuss approach to delicious food, Kent has become a beloved YouTube personality and cookbook author. This 2 ingredient biscuit recipe — with over 5 million views on YouTube — is one of his most popular and beloved recipes, proving that great cooking doesn’t need a long ingredient list.
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