2 Ingredient Biscuits

These 2 ingredient biscuits are light, flaky, and fluffy, and come together effortlessly. No yeast, heavy cream, 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

US Customary - Metric

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

Gluten-free: For gluten-free biscuits, use gluten-free self-rising flour and increase the bake time by 5-7 minutes. I tested these using the Dove Farm brand.

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

Leftovers: Keep at room temperature for 3 days or in the fridge for one week.

Nutrition