2 Ingredient Biscuits
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My 2 ingredient biscuits are light, flaky, and fluffy, and come together effortlessly. No yeast or buttermilk is needed!
I’ve made biscuits more times than I can count (hello, keto, vegan, coconut flour, and 3-ingredient biscuits), and these two-ingredient ones have become my most-reached-for recipe.
The signature ingredient in biscuits is actually heavy cream, but my ones skip that entirely. Instead, I drew inspiration from my 2-ingredient bagels, which use Greek yogurt.
Using two (literally, two) ingredients, these biscuits come out of the oven with a gorgeous golden-brown color, tangy flavor, and a soft, fluffy center. I like to add cheese, which takes them from good to genuinely great, but they’re great as is, too. They come out perfect every time, and I say that as someone who has tested this recipe more times than necessary (a great excuse to enjoy more).
Table of Contents
Why I love this recipe
- Just 2 ingredients. Self-rising flour and Greek yogurt, that’s it. I keep both in my kitchen at all times so I can make them on a whim.
- No butter or buttermilk. I love buttermilk biscuits, but they require planning ahead. These I can make in 20 minutes with what I already have.
- The texture surprises people. Ruthi in the comments said she expected them to reach tangy but mostly rested the flour- they genuinely taste like proper biscuits.
- Easy to customize. Keep them simple with some butter, add cheese, or make them dairy or gluten-free. I always add shredded cheddar.
★★★★★ REVIEW
“
I made a quarter batch tonight just to try them out, and I recommend 10/10. I could taste the tangy yogurt, but it was a really nice twist. Will definitely be making these again!” – Cam
Key Ingredients
Here’s what goes into 2 ingredient biscuits without heavy cream, along with my kitchen notes. Full measurements are in the recipe card below.
- 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. The acidity in the yogurt activates the baking powder in the self-rising flour, which gives the biscuits its rise and tender crumb. 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). Opt for sharp cheddar for the strongest flavor.
How to make 2 ingredient biscuits
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. Packing the flour can add up to 20% more than intended (thank you, Professor Lewis, from culinary school!), making the biscuits dense and dry. 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, resulting in dense, 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. I use a glass when I don’t have a biscuit cutter on hand, and it works just as well.
- Bake them in a cast iron skillet. While not necessary, I find cast iron gives the exterior of the biscuits a nice crunch.
- Brush the tops of the biscuits with melted butter. Brush immediately after they come out of the oven while they’re still hot. The butter soaks in rather than sitting on top.
- Use for pot pies. I recently used this dough as a pot pie topping. Roll it out and place it over your filling, brushing with egg wash. Pre-bake for 5 minutes if your filling is very wet.
Variations
- Add bacon. I fold through crispy bacon and sharp cheddar- my partner’s favorite.
- Make vegan biscuits. Use fermented coconut yogurt and dairy-free cheese.
- Make sweet biscuits. Use vanilla-flavored Greek yogurt and add 2 tablespoons of maple syrup.
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
Regular yogurt is thinner than Greek yogurt, which can make the dough too wet. If that is all you have, strain it through a cheesecloth or a coffee filter for 30 minutes to remove excess liquid first.
This usually happens with gluten-free flour, which takes significantly longer to cook through. Add 5 to 7 minutes to the baking time and check with a toothpick. Oversized biscuits also cause this. Keep them to about 1/2 an inch.
2 Ingredient Biscuits
Ingredients
- 1 cup self rising flour * See notes
- 1 cup Greek yogurt or dairy free alternative
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, combine the flour and yogurt and mix well until combined. If the dough is too thick, add extra yogurt. If the dough is too thin, add more flour. If using cheese, fold it through at the end.
- Lightly flour a kitchen surface. Transfer the dough into it and divide them into eight equal portions. Shape them into mounds and place them on the lined baking tray.
- Bake the biscuits for 17-19 minutes, or until the tops are golden brown and the edges are firm. Remove the biscuits from the oven and serve immediately, or let them cool completely.
Notes
Nutrition
More 2-ingredient recipes to try
- 2-ingredient bread– My go-to flatbread that works so well for wraps and sandwiches.
- 2-ingredient brownies– No, there’s no boxed mix. Just eggs and chocolate.
- 2-ingredient naan– Fluffy and tender with a gorgeous garlic butter topping.
- 2-ingredient pizza dough– I’ve learned how to make real-deal pizza dough in Italy, and this is still the dough I make during the week.
Originally published October 2022
Could u use almond flour with these? Being a diabetic I can’t eat any white flour, need less carbs.
Candy
You could make my keto biscuits instead (or my coconut flour biscuits). I developed this specific recipe using wheat based flour.
The bisquets taste great, but I cooked them for nearly double the time and they stil were gooey in the middle
Hi Michelle- thanks for the feedback. That’s a little odd that it took that long. Did you make the biscuits super large? Or were the biscuits using a different flour (gluten free flours can take significantly longer to cook and are notorious for being gooey in the middle). Let me know and I’ll troubleshoot for you! 🙂
Love the ease of putting the biscuits together and they came out lovely. I added cheese and bacon to them. I shall experiment with the quantities to develop the flavour.
Hi Peter, thanks so much for the comment and I’m glad you enjoyed them! Cheese and bacon is a great addition.
Could you use this dough as a topping for chicken pot pie by rolling it instead of dividing? Thanks!
Hi Kim, that’s a really great idea! This should be fine, you can even brush it with an egg wash. If your pot pie filling is very wet, the dough may get a little soggy, so you might need to pre-bake for about 5 minutes after you’ve rolled it out, before topping the pie. If there’s not a lot of moisture on the top of the pie then it should be fine. Let us know how you go!
Do you have a recipe for corn pudding recipe ?
These biscuits are so easy to make, and taste so good! My son loves the fact that I made them using Greek fat-free Yogurt. I only got 6 biscuits, not 8 as the recipe suggests. Next time I will double the recipe to get 12 biscuits.
Hopefully it doubles well…
I made this recipe. I cannot believe how good they turned out!
Very easy to make. I made them yesterday. So tasty.
Yummy Soft and Delicious It’s A Winner🥰😁💯👏🏾👏🏾😋😋😋😋 tyfs!
I made a quarter batch tonight just to try them out and I 10/10 recommend. I could taste the tangy yogurt but it was a really nice twist. Will definitely be making these again!
These are surprisingly good! Mine don’t look as nice as yours- they more resemble drop biscuits then regular cut out biscuits- but the taste is what matters. I was expecting them to be really tangy because of the yogurt, but I mostly taste the flour. They really taste legit. Thanks, I can see myself making these on a regular basis!
can’t wait to try this sounds rich & delicious
Am still need to go through your and try it
since when did biscuits ever needed yeast??
Many do, enjoy.
I’m so glad I accidentally found you! I hate to bake but love to eat freshly made baked goods. Your recipes are perfect! Thank you!
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