Fluffy Golden Two Biscuits (Printer-Friendly Version)
Golden, tender biscuits from only two ingredients, delivering fluffy texture and buttery warmth fast.
# Ingredients Needed:
→ Primary
01 -
2 cups self-rising flour
02 -
3/4 cup cold whole milk
# Step-by-Step Directions:
01 -
Set your oven to 450°F and position the rack in the center for even heat distribution. Line a baking sheet with parchment paper or leave ungreased for crisper bottoms.
02 -
Place the self-rising flour in a large bowl and create a well in the center. Gradually pour cold milk into the well while stirring gently with a fork from center outward until just combined into a slightly sticky dough. Avoid overmixing.
03 -
Turn the dough onto a lightly floured surface. Dust your hands with flour and gently pat the dough to a 1/2-inch thickness using your palms. Use a sharp 2-inch biscuit cutter to press straight down without twisting to cut rounds.
04 -
Place the cut biscuits on the baking sheet close together for soft sides or spaced apart for crispier edges. Optionally brush lightly with additional milk to enhance browning.
05 -
Bake at 450°F for 10 to 12 minutes until biscuits are golden on top and slightly firm on the sides. Begin checking at 10 minutes to avoid overbaking.
# Helpful Hints:
01 -
Use cold milk to create steam that supports rise and fluffiness. Handle dough minimally to prevent toughness from gluten development. Avoid twisting the cutter to ensure proper biscuit rise.
02 -
Biscuits can be stored in an airtight container at room temperature for 2 days, refrigerated for 1 week, or frozen for up to 3 months. Reheat wrapped in foil at 300°F for 10–15 minutes.
03 -
Chilling shaped biscuits for 20 minutes before baking improves rise and texture.