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When you want steamy, soft bread with pretty much zero effort, these crazy-simple two-ingredient biscuits save the day. You’ll have them ready in no time with hardly any work, but the results always come out soft and hard to resist.
The first time I made these was when we’d run out of bread on a snowy Sunday. Now I use this move every time I want to wow overnight guests without even breaking a sweat. That warm smell in the house is still so cozy each time.
Delightful Ingredients
- Milk or any creamy milk you like: Adds softness and moisture to your biscuits. I think whole dairy milk or oat milk taste richest, but cold water gives you super airy biscuits if that’s your thing
- Self-rising flour: Packed with leaveners so the biscuits lift up and hold together. Pick a smooth, fine flour—it’ll give you the fluffiest results
- Tip: Get the fanciest flour you can for the best biscuits, and check it’s fresh—no weird smell, and it shouldn’t feel tough or lumpy
How-To Guide
- Let Them Cool and Eat:
- As soon as they’re out of the oven, let your biscuits chill for a few minutes before serving. That way the centers firm up a little bit and they won’t fall apart.
- Bake Time:
- Move your pan into the hot oven and bake for ten minutes, give or take. You’re looking for tops that are nicely golden and edges that have risen in layers.
- Space Out the Biscuits:
- Arrange the biscuit cutouts on your tray with some space between them. They need room to expand, so don’t lay them all squished together.
- Pat and Stamp:
- Press the dough gently with your hands until it’s about an inch tall. Use a big glass or biscuit cutter to stamp out rounds—press straight down so you keep those nice layers.
- Shape & Knead:
- Toss your dough out on a floured surface and knead super gently just three or four times, until it looks a little smoother. Stop early; you don’t want tough biscuits.
- Stir Up the Dough:
- Dump the flour and milk in a bowl. Give it a quick stir with a fork or spatula. As soon as you have a sticky ball of dough, stop mixing.
- Crank Up the Oven:
- Preheat your oven so it’s hot and ready—set it to 220°C or 425°F. That burst of heat is what helps the biscuits get tall and fluffy.
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Storing Leftovers
If you want the softest biscuits, eat them fresh. But you can stash extras in a lidded container for a couple days. They freeze great too—just double your batch, cool, freeze, and warm them up straight from the freezer whenever you want that just-baked taste.
Swaps and Variations
In a pinch, use all-purpose flour mixed with baking powder and a touch of salt instead of self-rising. If you need dairy free, soy or oat milk do the trick and bring a ton of flavor. Even icy water works when you’re all out of milk—your biscuits will be ultra-light.
Ways to Eat These
Slice these open for breakfast with eggs and jam, or stuff them with sausage for a killer sandwich. They’re also awesome dunked with soup or chili, and I love drizzling them with honey butter for a quick, sweet bite.
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Story Behind It
Down South, biscuits mean a warm welcome. Growing up, the kitchen always smelled like fresh, homemade ones on Sundays and everyone ran in as fast as they could. I love how this super-simple version lets you share that old-school, friendly vibe even when you’re in a hurry.
FAQs About the Recipe
- → Can I use gluten-free flour?
Totally. Pick a gluten-free self-rising flour so your biscuits still rise. The texture might change a bit but they'll be tasty.
- → What plant-based milks work best?
Unsweetened oat, almond, or soy milk all make soft, tasty biscuits. Just skip the sweetened kinds.
- → How should I store leftovers?
Put cool biscuits in a sealed container and keep them out on the counter for a couple days, or pop them in the freezer to save longer.
- → Can I add extra mix-ins?
Absolutely. Drop in chopped herbs, shredded cheese, or your favorite spices before baking for a fun twist.
- → What's the best way to reheat them?
Stick them in the oven at 180°C (350°F) for a few minutes, or zap them in the microwave if you’re in a rush.