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Some mornings just call for cozy, homemade biscuits, and this quick-as-can-be two-ingredient version totally saves the day. It's my favorite fix whenever I want something warm and filling without extra fuss. Total bonus—you probably already have everything you need at home, so no mad dash to the store.
I actually started making these on those packed weekends when breakfast needed to be quick, but I still craved the yummy smell of fresh biscuits baking up. Now, my teens like to surprise me by making a batch while I'm sleeping in. There's just something so chill about mixing up something so tasty with hardly any work.
Hearty Ingredients
- Milk or dairy-free milk: Brings the dough together. Go for whole milk if you want richer flavor, or use something plant-based like almond if you're dairy-free. Give it a taste before you use it if you're not sure you'll like it.
- Self rising flour: Key for fluffy, tender biscuits. Make sure your flour's fresh for the best results. If you're gluten free, swap in your favorite blend.
- If you can't find self rising flour, it's no big deal—just mix up some all purpose flour with a little baking powder and salt. It's a quick fix that makes a huge difference for texture and taste.
Simple How-To
- Serve Up Fresh:
- Pop those warm biscuits out of the oven, slather with melted butter for shine, and enjoy with jam, gravy, or even fried chicken. Trust me—hottest and freshest is best.
- Bake Until Golden:
- Heat your oven to 425°F. Arrange biscuits on a parchment-lined baking sheet—they can be cozied up for softer sides or spaced out for crispy edges. Bake around 12–15 minutes till puffed and golden up top.
- Stamp and Shape:
- Flip the dough onto a lightly floured counter. Gently pat or roll out to about an inch thick. Grab a biscuit cutter or use a flour-dipped glass to cut circles. Gather scraps and press together if you need more—but don't overdo it so the biscuits stay soft.
- Mix It Up:
- Toss your flour and liquid in a mixing bowl and stir with a fork or spatula until it just comes together. Don’t mix too much; stop as soon as you’ve got a soft dough or you’ll get tough biscuits.
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What I like most is spreading these hot biscuits with homemade berry jam. This recipe always brings back laid-back Sundays from my childhood, when my grandma would pull a tray of biscuits from the oven. The smell alone made everyone wake up with a smile.
Leftover Storage
When they’re fully cool, just stash leftover biscuits in a lidded container at room temp—they’ll keep for 2 days. For longer, wrap tight and freeze for a couple months. When you want one, thaw and warm it up in the oven (wrapped in foil keeps them soft). Keep away from heat or sunlight so they don’t get dry.
Ingredient Swaps
No self rising flour on hand? Just stir together one cup all purpose flour, one and a half teaspoons baking powder, and a pinch of salt. Use any unsweetened non-dairy milk (or even plain water if you're desperate). Gluten free mixes work too—maybe just add liquid a bit at a time since they can be thirstier.
Fun Ways to Eat
Enjoy these warm biscuits with honey, sausage, or a hearty gravy for breakfast vibes. They’re also delicious as a side for chili, soup, or big holiday meals. Want dessert? Split a biscuit and top with berries plus whipped cream for an easy shortcake knockoff.
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Dig into these piping hot biscuits slathered in your favorite topping. You'll find them popping up on your table again and again!
Frequently Asked Questions
- → Can I use gluten-free flour instead of self-rising?
Yep, swap in a gluten-free self-rising flour. Just double-check there’s some sort of rising agents mixed in.
- → What is the best substitute for milk?
Try oat, almond, or soy milk if you like. Or just use water if you're out of everything else.
- → How do I get fluffy, tall biscuits?
Don't overwork your dough and leave it kind of soft. Get your oven nice and hot so things puff up quick.
- → Can these be made ahead of time?
You bet. Prep and shape, stick in the fridge, then just bake right before you want to eat them.
- → What are classic serving suggestions?
Cut them open and add butter, jam, or even honey. They're good with chicken and gravy too if you’re feeling Southern.