‘Two Things’ Biscuits
These easy Two Things Biscuits use just self-rising flour and sour cream to make fluffy, homemade biscuits with minimal effort (but with all the flavor!)
Super Simple Biscuit Recipe
There’s something satisfying about making homemade biscuits from scratch, especially when the ingredient list is this short. These Two Things Biscuits are simple, budget-friendly, and come together with very little work. You don’t have to knead any dough or cut in any cold butter. Definitely my kind of biscuit recipe!
Frequently Asked Questions:
Because they only require two things: self-rising flour and sour cream. It’s a simple recipe that delivers homemade biscuits with very little effort.
No, self-rising flour is important for this recipe because it already contains the leavening agents needed to help the biscuits rise. If using all-purpose flour, you’ll need to add baking powder and salt, which obviously changes the recipe.
That’s completely normal. The dough should be sticky. Lightly flour your work surface and the top of the dough as needed, but avoid adding too much extra flour or the biscuits may become dense.
I don’t think you taste the sour cream in these honestly. But if you are worried, I would make my 2-Ingredient biscuits made with heavy cream instead.
Twisting seals the edges of the dough, which can prevent the biscuits from rising as high. For the best results, press straight down and lift straight up.
I know folks see videos or movies where the old lady is twisting her biscuit cutter, but don’t do it. It is not the way. 🙂
For even taller biscuits, if you’re willing to try it, I suggest baking them at 500°F for about 8-10 minutes on the middle rack. The higher temperature creates steam quickly, helping the biscuits rise higher. Keep a close eye on them, as ovens can vary. I usually don’t put that in a recipe because people freak out when they see a temperature that high but it does work.
Also, see my above question.
It’s best not to. Each time biscuit dough is rerolled, more flour gets worked into it, which can make the biscuits tougher and reduce how well they rise. If you need more biscuits, consider doubling the recipe instead.
You can cut the biscuits and refrigerate them briefly before baking, but they are best baked fresh. The recipe already includes a short chilling period, which helps the biscuits hold their shape while baking.
These are best served warm the same day but you can keep them at room temperature for up to 3 days.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- self-rising flour– Martha White self-rising flour was used for testing this recipe, but any self-rising flour should work. White Lily is an excellent choice if you can find it and it’s a favorite of mine for making biscuits with.
- sour cream– Full-fat sour cream produces the best texture and flavor.
How To Make Two Things Biscuits
Prepare the biscuit dough
Preheat the oven to 400°F. Line a sheet tray with parchment paper and set aside. Place the flour in a large bowl. Add the sour cream and mix together by hand until it just forms a dough; do not overmix; the dough will be very sticky.
Spread out the dough
Lightly flour (with the self rising flour) a silicone baking mat or piece of parchment paper. Add the dough to your counter or work area, sprinkle a little more flour on top, and gently form it into a circle ¾ of an inch thick.
Cut out the biscuits
Dip a ¾ inch biscuit cutter into the flour and cut out biscuits; do not twist the biscuit cutter (this will seal off the edges and keep it from rising fully.). Remove the excess dough and very carefully transfer the cut biscuits to the prepared sheet tray. You may need to use a bench scraper or something similar to help. Place the sheet tray in the fridge to chill for 15 minutes.
Bake the biscuits
Bake for 20-25 minutes until lightly golden brown on top, and serve warm.
Optional: Brush a little melted butter on top before serving.
Craving More Recipes?
Two Things Biscuits
Ingredients
- 1 cup self-rising flour
- 1 cup sour cream
Instructions
- Preheat the oven to 400°F. Line a sheet tray with parchment paper and set aside.
- Place the 1 cup self-rising flour in a large bowl.
- Add the 1 cup sour cream and mix together by hand until it just forms a dough; do not overmix; the dough will be very sticky.
- Lightly flour (with the self rising flour) a silicone baking mat or piece of parchment paper.
- Add the dough to the workstation, sprinkle a little more flour on top, and gently form it into a circle ¾ of an inch thick.
- Dip a ¾ inch biscuit cutter into the flour and cut out biscuits; do not twist the biscuit cutter.
- Remove the excess dough and very carefully transfer the cut biscuits to the prepared sheet tray. You may need to use a bench scraper or something similar to help.
- Place the sheet tray in the fridge to chill for 15 minutes.
- Bake for 20-25 minutes until lightly golden brown on top, and serve warm.
- Optional: Brush a little melted butter on top before serving.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
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.
