2 Ingredient Biscuits

These 2 ingredient biscuits are light, flaky, and fluffy and come together effortlessly. No yeast or buttermilk is needed!

Ready for more biscuit recipes? Try my 3 ingredient biscuits, air fryer biscuits, keto biscuits, and coconut flour biscuits next.

Short on time but need a foolproof homemade biscuit recipe? My 2-ingredient biscuits are your answer. 

Using two (literally, two) ingredients, these biscuits come out of the oven with a gorgeous golden brown color, tangy flavor, and soft, fluffy center. I added cheese to take them over the top, and regardless if you do the same, they’re destined to turn out perfect. 

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make 2 ingredient biscuits
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More 2-ingredient recipes to try
8. 2 Ingredient Biscuits (Recipe Card)

Why I love this recipe

• Just 2 ingredients. All you need is self-rising flour to help the dough rise and Greek yogurt to make the biscuit tender. 
• No butter or buttermilk. I love buttermilk biscuits as much as anyone, but these are just as satisfying (and much easier to make!). 
• No yeast, either. Unlike other breads, these rise perfectly on their own.
• Easy to customize. Keep them simple with some butter, add cheese, or make them dairy or gluten-free. The options are limitless.

Ingredients needed

• Self-rising flour. I used White Lily self-rising flour, but if you don’t feel like running to the store, it’s easy to make your own self-rising flour with all-purpose flour, baking powder, and salt. Use gluten-free flour if needed. 
• Greek yogurt. Use fat-free, low-fat, or full-fat Greek yogurt. I’ve also tested this recipe with heavy whipping cream, but I prefer the yogurt version. 
• Shredded cheese. Optional, but I love a good cheddar cheese biscuit (hello cheese biscuits).

How to make 2 ingredient biscuits

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven to 180C/350F and line a large baking sheet with parchment paper.

Step 2- Make the biscuit dough. In a large bowl, combine the flour and yogurt and stir until combined. If the dough is too thick, add extra yogurt, but if it is too thin, add more flour. I like to add cheese, so fold it here if you do too!

Step 3- Shape. Transfer the dough to a lightly floured surface. Pat and roll the dough to 1/2-inch in thickness. Divide into eight portions. Shape into mounds and place on the prepared baking sheet. 

Step 4- Bake. Bake for 17-19 minutes until the tops are golden brown and the edges are firm.

Arman’s recipe tips

• Carefully measure the dry ingredients. With only two ingredients, too much flour can seriously change the texture of the biscuits. I like to gently spoon the flour into my measuring cup so it doesn’t get packed down. 
• Don’t overwork the dough. The more you mix, the more gluten develops, making for dense and flat biscuits. 
• Use a biscuit cutter. I prefer the rustic look of my drop biscuits, but if you like perfect circular biscuits, use a biscuit cutter. 
• Bake them in a cast iron skillet. While not necessary, I find cast iron gives the exterior of the biscuits a nice crunch. 
• Brush tops of the biscuits with melted butter or heavy cream so they get extra golden tops.

Storage instructions

To store: Greek yogurt biscuits can be kept at room temperature, covered, for up to 3 days. If you’d like them to keep longer, store them in the refrigerator for up to 1 week.

To freeze: Place leftover biscuits in a ziplock bag and store them in the freezer for up to 6 months. 

Reheating: To enjoy biscuits warm, microwave for 30 seconds or reheat in a preheated oven at 180C/350F for 6-7 minutes. 

Frequently asked questions

More 2-ingredient recipes to try

• 2-ingredient bread
• 2-ingredient brownies
• 2-ingredient bagels
• 2-ingredient pizza dough

Originally published October 2022, updated and republished June 2024