2 Ingredient Biscuits

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

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 78kcal

Author Arman Liew

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

* For gluten free biscuits, use gluten free self rising flour.

I added 1/2 cup of shredded cheese, but that is completely optional.

TO STORE: Biscuits can keep 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 on 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.

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