2-Ingredient Biscuits
These 2-Ingredient Biscuits are the easiest, fluffiest homemade biscuits ever! These biscuits turn out tender and flaky every time!
An Easy Homemade Biscuit Recipe
Who doesn’t love a good homemade biscuit? There’s nothing like them! Especially these 2-Ingredient Cream Biscuits. I am going to show you how to make easy homemade biscuits. All you need to know are some basic baking techniques and your biscuits will come out perfect every single time! Biscuits are intimidating to make for many folks, but they really shouldn’t be.
Frequently Asked Questions
2 Ingredient Biscuits (a.k.a. cream biscuits) are simply biscuits made using heavy cream and self-rising flour. Heavy cream provides a a rich flavor to the biscuits.
Self-Rising flour already has the leavening agent (baking powder) and salt added in the flour mixture.
I hear this one a lot! We all know biscuits shouldn’t be hard. So, what could possibly be the problem?
Did you forget your leavening agent (baking powder)? When using all-purpose flour to make biscuits, you have to add some sort of leavening agent to get your dough to rise when baking. But, when you use self-rising flour, it already has the leavening added so you don’t have to worry about adding in baking powder or salt. Also, make sure your baking powder isn’t expired.
You are probably twisting the biscuit cutter when cutting out the biscuits. This is definitely the biggest cause. You just want to push down and pull right back up. When you twist the biscuit cutter, you are sealing the edges and therefore making it impossible for them to rise.
1. You probably overworked the dough. We aren’t making bread here. Biscuit dough (unlike bread dough) does not like to be handled and kneaded a lot. A couple of folds and then cut them out. That’s it. You do not knead the dough until smooth and elastic, like you would bread.
2. You measured too much flour. Some folks pack measuring cups when measuring flour. It’s a common mistake. The best way to measure flour is to have the flour in a bowl or a flour canister where there is plenty of room to work. I give the flour a good stir first with a fork. This loosens it up a bit and helps stir a little bit of air in there. Then I dip my measuring cup in the flour and scoop off any excess flour. No packing. Just dip and scoop off excess. Either using your finger or a butter knife.
No. Not for this recipe. Biscuits are a science really. So be careful when you want to switch out the fats in a biscuit recipe. Especially if you are not an experienced baker. Changing out ingredients could mess up the recipe entirely. If a recipe calls specifically for butter – use real butter. Not margarine. Not oil. If a recipe calls for heavy cream, use heavy cream, not milk. If a baking recipe calls for milk, don’t use skim milk, 2% or higher milk fat is always best. If a recipe calls for buttermilk, use real buttermilk. When there are so few ingredients in a recipe, its very important you use quality ingredients and no substitutes.
The melted butter I add on top is optional so I don’t include it as part of the actual ingredients needed to make the biscuits.
Absolutely! Just make sure you wrap them very thoroughly to prevent freezer burn.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- self-rising flour – I really love White Lily flour for biscuits but any self rising flour can be used.
- heavy cream – not milk, it has to be heavy cream. You could maybe get away with half and half but I have only ever made these with heavy cream so can’t tell you how that would turn out.
- salted butter (optional, for tops of biscuits)
How To Make 2-Ingredient Biscuits
Preheat oven to 500F degrees (yes, that is the correct temperature). Spray a baking sheet with a little nonstick spray. Measure out flour (using technique above) into a large bowl.
Gradually stir in cream, adding enough to moisten flour to a sticky dough.
Mix gently (it will be sticky).
Then turn dough out onto a lightly floured surface (use the self-rising flour). If it is too sticky to handle, add just a sprinkling of self-rising flour to the top.
Fold the dough a couple of times to form a ball. Pat or roll dough gently to a 1/2 inch thickness. I just pressed it out gently with my hands, leaving the dough fairly thick.
Take the biscuit cutter and dip it in a bit of the self-rising flour (this will keep it from sticking to the dough as it cuts). Then begin to cut out biscuits as close together as possible. Do not twist the biscuit cutter when cutting them out. Just press down, and pull up.
I got about 4 biscuits from this first cutting. Then I rolled the dough back up and spread it out again. Then did a second cutting. Don’t cut the dough more than twice. The dough starts to get tough after that and it changes the texture. So two cuttings will be the maximum for these biscuits. I get about 7-8` biscuits from this recipe. Place biscuits on prepared cookie sheet.
Note: Place biscuits close to each other (with sides touching) for soft biscuit sides. Separate biscuits if you want a biscuit with slightly crisper sides. Brush the tops of the biscuits with a bit of melted butter.
Then place biscuits (one sheet at a time, in the middle rack) in preheated oven and bake for about 8-10 minutes or until tops are golden brown.
Brush tops of biscuits with a little more melted butter and serve while warm. And then put a little more butter on the insides if you’d like too along with some honey.
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2-Ingredient Biscuits
Ingredients
- 1 ¾ cups self-rising flour (I love White Lily brand flour)
- 1 cup heavy cream
- ¼ cup melted salted butter (for tops of biscuits)
Instructions
- Preheat oven to 500F degrees (yes, that is the correct temperature)
- Spray a baking sheet with a little nonstick spray.
- Measure out flour into a large bowl.
- Gradually stir in cream, adding enough to moisten flour to a sticky dough.
- Mix gently then turn dough out onto a lightly floured surface (use the self-rising flour). If it is too sticky to handle, add just a sprinkling of self-rising flour to the top.
- Fold the dough a couple of times to form a ball.
- Pat or roll dough gently to a 1/2-inch thickness.
- Take a biscuit cutter and dip it in a bit of the self-rising flour (this will keep it from sticking to the dough as it cuts).
- Then begin to cut out biscuits as close together as possible. Do not twist your biscuit cutter when cutting them out.
- Place biscuits on prepared cookie sheet.
- Brush the tops of the biscuits with a bit of melted butter.
- Then place biscuits (one sheet at a time, in the middle rack) in preheated oven and bake for about 8-10 minutes or until tops are golden brown.
Video
Notes
- To Store: Cool biscuits completely. Wrap in plastic wrap or place in freezer storage containers. Biscuits can be frozen for up to one month.
- To reheat: Place biscuits on baking pan and bake 5 to 10 minutes at 400°F. Refrigeration is not recommended.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: July 2013
Updated and republished: October 2021
OMG It worked!!!! I Made Biscuits That Are Edible!!!!! Isnt it amazing what happens when you actually follow instructions??? Awesome!!
Yay!! I'm glad you gave it another go and they turned out great! Sometimes it's those small details that mean a whole lot to the finished product. Way to go!!
Thanks Brandie for taking the time to help. Im determined to make these work! Okay, I will try a different pan. I just cut them with a knife into squares, I didnt twist. Okay, I read the tutorial again, took a deep breath, and Im going to try again!
I just checked, it is indeed White Lilly Self Rising Flour. I used a foil lined pan, would that have caused such a black burned bottom on them? I may try one more time, as I have another cup of heavy cream, but Im really disappointed. I was all ready to enjoy these!
Don't use aluminum foil. Just go by the directions I have here. Aluminum foil works as a heat conductor and therefore is superheating your biscuits way too fast, which is why they are getting so dark on the bottom. Just spray with nonstick cooking spray. And make sure your rack is in the middle of the oven. Also, do not twist your biscuit cutter when cutting down on biscuits. If you see my tutorial above, I show you how to do it. Twisting down on the dough will seal off the edges and won't allow the biscuit to rise. Just push down and pull up. Hope that helps
I tried this recipe, and they are delicious. One problem and question: they rose up nicely but when I removed from the oven in a bit they had sunk down. Still tasted good though. Do yours rise and then fall some as they cool?
I tried making these, I dont know what Im doing wrong. They dont raise at all, and the bottoms are burned absolutely black. I can't believe you are baking these at 500 degrees. What could I be doing wrong? I bought White Lily flour just to make these, too.
Are you sure you purchased self-rising flour? Sounds like there isn't a leavening agent in your flour. You need to use self-rising only for this. Also, the temperature is correct. It might seem high but it is correct.
What do you do with the leftover dough after you've cut out the biscuits? I realize it would only be a little bit of dough but it would feel like a waste to throw it out…
Can you bake them at a lower temperature than 500? Our smoke detector goes off if the oven is over 375.
OMG, Brandi!! These biscuits look so good, I am a biscuit addict!! I was on a mission to get White Lily flour as Ive been in Phoenix, Az. for 30+ yrs & people havent even heard of it here! I'm originally from Illinois and I recall my Grand-Mother using White lily flour years ago when I was a kid so I was thrilled to find this recipe…& for the fact that it only takes 2 Ing's! Let me add, someone else mentioned their biscuits turned out like 'Hockey Pucks'..-HA! That would have been a compliment to how mine turned out..lol! 😉
Now, Im going to be honest here…my MIL has the 'feel' for breads, biscuits, baking etc & Ive been determined to at least turn out a decent biscuit since the only help Ive ever gotten from her has been…"I guess you just dont have the feel for baking-..Gee Thanks for the encouragement!!?" (This is my 2nd MIL & Im finding out, she is not a huge fan of mine-her prob..not mine as Ive realized, theres NO pleasing this woman! :-/
My 1st MIL was a blessing from God & truly taught me everything she could about being a good wife, Mother baker, etc!) Anyway, I digress.
I went to Amazon looking for White Lily & knew(or hoped) I could probably beat Amazons price by going straight to the source- Smuckers.com! I just wanted to share with you guys that if you do go to their site & choose from the "Flour & Cornmeal 4 (5 lb) pack" for $16.00 you can then choose ALL flour, you dont have to choose any cornmeal at all! You can mix & match the 4 (5 lb) pack however you want, so I ended up getting 4 bags of Self-Rising flour for $4.00 per bag. Here was the downside-shipping was almost as much as all 4 bags of flour! That was a bit disheartening! Although..Im chomping at the bit to get baking these biscuits, so I ordered & it arrived very quickly! So, with that I have a few questions!
I ran into my local Safeway & all they had for heavy cream was a quart container for $5.39!! Where do you all buy your heavy cream for a more reasonable price? My goodness, that seemed expensive! And, rather than using non-stick baking sheets. Have any of you ever tried baking them in cast iron skillets, generously oiled? I recall my Grand-Mother making them that way & it produced a more crispy edge that was dee-lish!! Just a thought! Question #2, whats the best way to store flour to maintain its freshness? Ive seen some Chef's keep their flour/sugar in large, glass, wide-mouthed containers. How do some of you store (at least) 5 lbs of flour to maintain its freshness? Also, does anyone have anymore similar recipes like this one, including White Lily for pancakes, pie crusts etc? Please share if you do! 🙂
Lastly,I wanted to let you all know, if anyone does end up going to Smuckers.com…they enclose a coupon for free shipping for your next order…as long as its $75.00 or higher! But, at their prices..it would make sense to stock up! Especially if you saved on shipping!
Brandi, thank you so much for your recipes! Along with so many others..Ive not made one thats turned out wrong or bad-you give me the encouragement & confidence I need in the kitchen even if my MIL doesnt! Losing my Mom at an early age, Ive had to rely on hit & miss recipes and your recipes are definitely Big Time HITS in our home!! Thank you so much for what you do!!(sorry about the length of post-thank you for your patience!)
Happy Biscuit Making & Blessings!
Pardon the stupid question, but I wanted to know if whipping cream would do or is it imperative to use heavy whipping cream? My Tom Thumb was out of it and grabbed the regular just hopi' and a'prayin' it would work. Does anyone know?
holy smokes they look DEELISH and easy lol.thanks!! Love your blog!
I wonder if I can find White Lily flour here in CA though?:( I used to use it in SC and I remember REDBAND lol
Brandi – I finally found the White Lilly Flour at my local Kroger store. I live in central Arkansas and found a list of stores that carry this flour on the White Lilly Flour website. Also, I saw that some folks mentioned the cost of ordering the flour online, but the website also has a store, were you can order and their prices were very reasonable, in my opinion.
So, my question is, you mentioned that you also use this flour for pancakes. After searching your blog, I couldn't find the recipe and wondered if you would post this sometime. Thanks for all the great recipes. I will be making my biscuits today. I plan on making a double batch, because good biscuits don't last long at our house!
I'm a novice about flour, so does it matter if it's unbleached? Amazon currently has unbleached White Lily self rising flour for a really good price!!! Thanks.
I say if you have found it at a great price, go with it. Some bakers prefer the unbleached. The only difference, the unbleached is a more natural wheat color and some bakers feel this does enhance the taste. Either way, you can't go wrong with the White Lily. Once you open the bag, I recommend putting it in a lidded container. 🙂
What would the temperature be for a fan assisted oven? 180 degrees C ?
Oh, I wish I could answer your question. I'm so sorry but I don't have a fan assisted oven so I'm really not sure. Perhaps another reader on here has one and can make a recommended baking temperature!
A fan assisted oven is best when you set it 20°C less than a normal oven heat. So uou would set your fan oven at 230°C.
These biscuits are the bees knees. I'll not use any other recipe from now on. I just used generic self rising flour from Wally World, and baked them on a sheet pan covered with a re-usable parchment. Unbelievably easy, and melt in your mouth tender. They went perfectly with our sausage gravy. There hasn't been one thing I've made from your site that hasn't been delicious and a huge hit with my family. It's the first place I stop when I'm planning my meals. Thank you Brandie <3
Angie, what an amazingly sweet comment. Thank you so much for taking the time to tell me that. It just makes all the work worth it to know someone is loving what I'm sharing. I hope you continue to love all the recipes you might try!
Hey Brandi, any tips or warnings for a non stick pan? I want the kind of pans you show in the pic but don't own any right now I know a spray won't work on them it will just bake on.
Hi Amanda, if you are using nonstick baking pans then just skip the nonstick baking spray step. It'll still come out fine. Or, if you are still concerned they might stick, just put down a layer of parchment paper on your baking sheet. Hope that helps!
The picture of the biscuits look great. Did you cook the biscuits in the picture touching or separated?
I baked them separate. If you like soft edges, bake them together.
I love your recipes, and these biscuits look delicious! One thing… every time I click on your website, I always get a bunch of pop up ads. I have antiviral protection and pop up blockers, but these still come thru. Do any other of your readers have this problem?
Hi Susie! Thank you for letting me know. That problem should be fixed now! 🙂
You can buy White Lily at Save-A-Lot food stores if you live in the south, for around $3. I live in Tennessee.
I so agree about the White Lily flour! And not just for baking biscuits either,any baking such as homemade cakes and cookies.I have tried other flours and there is no comparison.
Until I found this recipe, the last time I made biscuits was probably about 25 years ago and they turned out like little white hockey pucks so I gave up. I've now made this recipe twice and the flavor is great. First time they tasted good, but crumbly (probably too much flour, and yes I'm using White Lilly). Second time was much better and I think I'm getting the hang of it now. Second time I even dared to make breakfast for MIL (and she makes good biscuits), hubby, son, grand-daughter, and friend, and they all seemed to like them. Mine weren't pretty like yours, but I think with practice they will look better. With just two ingredients they were simple to make and they are really tasty.
Debbie
I make biscuits fairly often … anxious to give this recipe a try – and I have the PERFECT tomato to slice to go with them…and maybe some country ham and cooked summer apples!
I have been making biscuits for going on 52 years now…Don't make as often as use too..I always used self rising flour, and buttermilk…..I"m not sure we can get White lily flour here now, but will sure try, I want to make these…And I have never rolled out my dough and cut it with cutter…I have just always made my little well in flour bowl made from their and pinch then off…This is way I learned to make them…I have made a lot of pans for our bunch at dear camp, they thought they had a gold nugget…These sound so good…Thanks.I will be putting this on my Gloria"s Recipes page…Hope you visit page….
Wow I have never been able to make these always to dry.I just made them I;m amazed that it was easy that i to could make good biscuits so good wow
This is my kind of cooking/baking. Quick, easy and DELICIOUS! Would have never thought they could be this good, light and fluff. This recipe is definitely a KEEPER! I will be making them often. Thanks for sharing.
I've made quite a few biscuits in my days…but I can say now…that I've never had a better biscuit that these are. My sister and I made them for dinner tonight with some sausage gravy….they were delicious!! This will be my go-to recipe for biscuits from now on! TFS!
I will definitely take the time to make these for our special Sunday breakfast. I am from West Virginia, and I learned to cook before I learned to play the piano for Sunday School!!! When I read your blog I feel as if I am sitting down to have a cozy chat with my sister, or a dear friend. Your positive attitude and loving heart are reflected in your writing. Keep Smiling…
I have to say I LOVE this flour. This was the only one that my mom would buy to make biscuits with. She didn't like the biscuits to look yellow like a lot of other flours can produce. I continue that tradition and this is the only flour I buy as well. My hubs says my cat-head biscuits are the best in the whole world.
I love this recipe and the amount of detail you had about everything anyone ever needs to know about making biscuits. Wonderful. I am going to feature the biscuits with a link to all your wonderful writing and pics. I am also going to make them!
I used Martha White flour for many years. On a whim, I decided to give White Lily a shot. I never looked at Martha again, bless her heart. Now, I live in Jordan and can't get either one. Not only that, self rising flour is unheard of here! After adjusting to using plain flour, and to the higher altitude, my biscuits are finally good again. This recipe makes me want to dance around the kitchen. I'll definitely be going to the market in the cool of the evening to stock up on some heavy cream. Gawd, I adore biscuits and my Middle Eastern friends have learnt to love them too! Thanks for sharing this recipe!
I just made these wonderful biscuits. I used a stoneware pan and should have baked them another minute or two longer. They looked done, but were a little doughy on the inside. But the flavor and texture were magnificent. Who would have thought heavy cream could make a biscuit this good? White Lily has been my go to flour for 25 years. Thank goodness I can find it easily. Thanks so much for sharing this with us!
P.S. I found a tip online for kneading dough that I thought I'd share. Use a pillowcase. You may have heard of this before, but I had never. I saw it on a video a few months ago. I've always had a hard time with dough being hard to deal with because it is sticky. Since learning to spread flour on a pillowcase and pulling it up around the dough to knead it, my problem has disappeared!
Tammy
I like your pillow case tip. I keep a large piece of unbleached muslin in my cabinet, lightly floured to make my biscuits and any other pastry on. I used the muslin to lightly “knead” the dough about 3 times, gently folding the dough over without touching it with my hands.. Makes delicious flaky biscuits!
I believe that I will be buying some White Lily flour…..ASAP! These biscuits look amazing.
Living in the North, I can't get White Lily flour unless I order it on line and at $9.95 a bag it's expensive. Can I use another self rising flour and still get the same wonderful results as you did? My hubby grew up on biscuits and I know that he would sure enjoy these! Thanks for posting this recipe….I so enjoy your newsletters! Carol
Hi Carol! I wish I could tell you that you would get the same results, but really, it's the flour that makes these so special. You can certainly use other self-rising flours and this recipe will still work. But I really recommend the White Lily if you can ever get your hands on it and you'll see the difference 🙂
I'm inspired!! I have wanted to start baking scones again too but thought it too much trouble. I think using the White Lily flour could be worth experimenting with.
Thanks… that trip to nashville sure was worthwhile.
Yep…that's how it's done. I'm a Martha White fan but White Lily is a good flour,too and yes the flour matters alot. You did a great tutorial. I set the oven to about 450 degrees. I think the next time I make 'em I'll try it at 500. Thanks for sharing.
Brandie you were in my little piece of the world. Hope Nashville made you feel welcome. My Dad taught me how to make biscuits when I was a little girl. And White Lily has been a staple in our home for a long time
Brandie you were in my little piece of the world. Hope Nashville made you feel welcome. My Dad taught me how to make biscuits when I was a little girl. And White Lily has been a staple in our home for a long time
Those are yummy looking biscuits, Brandi! I was a biscuitmaker for Bojangles for a year and a half so I've made LOTS AND LOTS of biscuits…I even burned a couple of panfuls, too!!
Thank you!
What an awesome tutorial Brandie. Your biscuits look tooooo beautiful and inviting! I've been making lots of 7-Up biscuits lately…amazing what ideas folks come up with huh? We don't have this White Lily flour around here, so I will be on the hunt to get some. Thanks much for sharing.
I have used White Lily Self Rising Flour for years. My grandmother used it and always had the best biscuits.. I use to have trouble finding in it Indiana and I use to go to Ky and get it. Then when I lived in Fl I had trouble finding it for awhile.. Oh I was so glad when the Publix started carrying it.
For the ones who have never used it, you are missing the best biscuits.
I completely agree Belinda!
Really looking forward to trying these, any idea on how they would work with coconut milk ?
Hi Angie, I don't cook or bake with coconut milk so I really couldn't tell you how that would turn out. But I will say that you need heavy cream in this recipe. It's the only one I would use. 🙂
I just bought White Lily flour last week but haven't tried it yet, glad for these reviews and this post here!
These biscuits are amazing, few ingredients and look at how yummy they are! I need these, asap!
Pamela, you won't be disappointed. I just know you are going to love these 🙂
Can you double this recipie? Im going to get some White Lily flour!!! Thanks!!!
You definitely can double this recipe Kristy. Hope you love it. Make sure you come back to let me know how it turned out!
Great recipe, Brandie! I found homemade biscuits to be so intimidating. Your post makes them seem much easier.
You can do this Brandi! Just a few basic techniques like I mentioned above and you can do these easily. If you have any questions, just let me know 🙂
Look at those biscuits….they are beautiful Brandie! Makes me want to make some for breakfast! Have to make them early in the morning here in Texas. The temperatures are in the upper 90's and 100's, but that doesn't keep me from baking when you know you are having these 🙂
You won't regret it Kay! I just know you are going to love it!!
Meant to say I ordered my White Lily flower after seeing your post…there you go…I'm ready to make some!
Thanks for the little tips as a Reminder: DRY ingredient measuring cups, using a Cutter and NOT twisting.
Of course you Must use BUTTER if it's calling for it. Try making what I've called my basic cookie recipe, which is a sort of Shortbread Cookie recipe with margarine instead of butter and you'll notice the Difference. Butter makes your cookies Crisper, so if you like a softer cookie, go with the oleo ;>
Great tips about the cookies Annie. Thank you!
Haven’t seen the word “ Oleo”
Or heard it used since the 70’s .
That’s what my Grandma called butter.
This was such a blast for me, loved making biscuits and trying out the different kinds! I have been experimenting quite a bit this week with trying to come up with a version for my "Midwest" friends who can't get their hands on White Lily. I'm not there yet. White Lily is definitely some special flour for light and fluffy and flavorful biscuits. I WILL find a way to keep it in my pantry, even if it means ordering it online!
Once you've tried White Lily, no other flour will do! Baked items just do not have the same taste nor texture as White Lily! I must try these soon…Love your site, Brandie!
Yes! I would totally agree with that. Who knew flour could make so much of a difference? But it really does!
I grew up with White Lily Flour, and at the age of 70, I am not likely to change!! It used to be made in a nearby town, but was sold several years ago and is now made elsewhere. The quality is still the same, though, and I've tried some less expensive products, only to return to White Lily. Happy to say that my daughter has the same loyalty! I'll try this recipe, for sure! Oh, and White Lily used to make THE BEST muffin mixes in pouches, but the new company stopped making those, and I still miss them. Martha White is not bad, but just is not the same as White Lily.
Glenda, I love hearing that. I am well and truly hooked on it now!
My grandmother taught me to make biscuits, but she told me the real secret was to use White Lily flour!
Glenda, I am 67 yrs. old and I loved White Lily Blueberry muffins, a few other flavors but our boys loved blueberry. I have tried the other pouches but just not as good. My Mama would make the best biscuits with White Lily flour and buttermilk. They were so light and not fall apart. I can make a light biscuit but mine fall apart. Not like my sweet Mama’s.
White Lilly is a soft red winter wheat flour , growned in fall and harvested in spring, mostly it is grown in the southern states. see lots of fields on the KY and TN boarder lines growing in the winter. It is based out of Memphis, TN. Most cake flours are soft winter wheat, so they would be close to White Lilly.
sooooooooo preheat the oven to 500 degrees??? is that correct??? Can't wait to make these!!!
That is correct! Have fun making these! 🙂
I rarely make biscuits anymore…but I will be trying this recipe…my husband will be thrilled again! 🙂
This recipe will make biscuit making fun again. I love biscuits any way I can get them but my hubby says these are his absolute favorite and really they couldn't be easier to make. Good one to make with kids!
Can I use normal flour and yeast as I can not find the flour you suggested
This isn’t a yeast bread so you don’t want to use yeast. You can use any brand of self-rising flour. I just happen to love this particular brand 🙂
Gold Metal has a self rising flour.
Wish I could find White Lily brand at our major stores.
Got mine from Amazon.
Ingles grocery has White Lily where I live.
Not yeast. When you don’t have self-rising flour you will need baking powder and salt to make biscuits.
I’m definitely not good at making biscuits. And admittedly have only made drop biscuits with Bisquick. Never with good results!
I’m going to try this recipe with the hopes of finally turning out a descent biscuit.
I love chicken pot pie with biscuits so here’s hoping!
Hope you love it!!!