These 2-Ingredient Biscuits are the most easy breakfast biscuits you can make for a tasty homemade breakfast. They are delicious with sweet or savory toppings and 100% dairy-free.
These biscuits are fantastic if you are looking for a quick and easy breakfast or snack option. The coconut cream acts as both the fat and liquid, eliminating the need for butter or oil while creating a flaky, tender texture.
With no dairy, eggs, or yeast, they’re perfect for plant-based eaters or those with dietary restrictions but they are much easier to make than classic biscuits or scone recipe as all you need is stir the two ingredients together to bring the dough together.
Ingredients and Substitutions
You only need 2 ingredients for the base dough and I’ll suggest a few add-ins you can incorporate for different flavors.
- Self-Rising Flour – This makes the base of the biscuits. The fact it contains baking powder makes them rise and become fluffy without yeast. If you don’t have self-rising flour, you can make your own by combining all-purpose flour with baking powder (1 cup flour + 2 teaspoons baking powder). Avoid gluten-free flour blends, as they don’t yield the flaky, fluffy texture this recipe requires.
- Coconut Cream – It acts as both the liquid and fat component. This makes the biscuits rich and tender without needing butter or oil. Use the cream from a 15 oz can, which includes both the thick and liquid parts. You can replace it with plant-based heavy cream made from soy or oat, or even traditional heavy cream/half-and-half if you use dairy. Avoid lighter plant milks or coconut milk, as these don’t provide enough fat for the proper texture.
Once you have the base dough, you can incorporate add-ins or toppings to create a lot of different tastes.
- Salt (for savory version) – Salt enhances the flavor of the biscuits, especially if paired with savory toppings. If not adding other spices, salt is highly recommended for a balanced taste.
- Onion Powder (for savory version) – Onion powder adds a subtle savory taste to the biscuits that goes really well with toppings like dairy-free cream cheese or avocado.
- Garlic Powder (for savory version) – It provides a mild, savory kick for even more flavors.
- Sugar (for sweet version) – It adds a touch of sweetness to the biscuits, making them perfect for serving with jams or dairy-free whipped cream. You can also try coconut sugar or maple syrup for natural sweetness.
- Vanilla Extract (for sweet version) – This brings more flavors, enhancing the sweetness and making the biscuits perfect with any sweet topping. Avoid artificial vanilla extract, as it may have an overpowering taste.
How to Make 2-Ingredient Biscuits
This recipe is super easy to make. Here’s how in pictures.
Pour the two dough ingredients in a large mixing bowl.
Work the dough with a silicone spatula initially and knead with your hands.
Gather the dough and form a large dough ball.
Flatten the dough ball into a large thick disc.
Form 4 or 5 discs with a large round biscuit cutter, gather the dough leftovers, roll it again, and form more biscuits.
Place the biscuits on a baking pan lined with parchment paper and bake them for 11-14 minutes at 425 °F (230 °C).
Carine’s Baking Tips
I have a few more tips to make sure you make the best biscuits ever.
- Use the Right Coconut Cream: Make sure you’re using full-fat coconut cream (not canned coconut milk). Before using, whisk the cream to combine the thick and liquid parts for a smooth consistency.
- Avoid Overworking the Dough: Mix the dough just until it comes together. Over-kneading can make the biscuits tough and less flaky.
- Adjust Dough Consistency: If the dough feels too sticky, add a tablespoon of flour at a time. If it’s too dry, stir in a little more coconut cream. Aim for a soft, slightly sticky dough.
- Flour the Work Surface Generously: This prevents the dough from sticking when rolling and cutting, ensuring clean cuts and easy handling.
- Cut Biscuits Without Twisting: When using a biscuit cutter, press straight down and lift without twisting. Twisting seals the edges and can prevent the biscuits from rising properly.
- No Biscuit Cutter? No Problem: Shape the dough into rounds by hand—use about 3 tablespoons of dough per biscuit and flatten it to about 2 cm (¾ inch) thick.
- Enhance the Flavor: Add a pinch of salt for a more savory taste or a bit of sugar and vanilla for sweetness. Tailor the base flavor to your toppings.
- Use Proper Spacing: Place the biscuits at least two thumb apart on the baking sheet to allow them to rise and bake evenly.
- Brush with Cream or Milk: For a golden brown top, brush the biscuits lightly with leftover coconut cream or any dairy-free milk before baking.
Serving Suggestions
These biscuits are delicious with both sweet and savory toppings. Make sure to follow my tips above to make the best pairing.
- For savory options, serve with vegan cream cheese, mashed avocado, or roasted vegetables.
- For sweet versions, pair with dairy-free butter, jam, or fresh fruit. They’re also delicious with a drizzle of maple syrup for a simple breakfast treat.
Storage
Store leftover biscuits in an airtight container in the fridge for up to 4 days. For longer storage, freeze them in a Ziploc bag for up to 1 month. Thaw the biscuits at room temperature and reheat in a 350°F (175°C) oven for 5-7 minutes to restore their freshness. Avoid microwaving, as this can make them chewy.
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2-Ingredient Biscuits
Ingredients
- 2 ½ cups Self-Rising Flour - (note 1)
- 1 can Coconut Cream - (15 oz) equivalent to 1 1/2 cup + 1 tablespoon (note 2)
Optional for savory version
- 1 teaspoon Salt
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
Optional for sweet version
- 2 tablespoons Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 425 °F (230 °C). Line two large baking sheets with parchment paper. Lightly oil the paper with oil spray. Set aside.
- Open the can of coconut cream, it will be thick and uneven with some liquid at the bottom and a thick top. Pour it into a mixing bowl scraping any hard part stuck on top of the can.
- Whisk to form a smooth cream and dissolve the hard part with liquid.
- Add self-rising flour and use a rubber spatula to stir and form a moist sticky biscuit dough. It will form lumps of dough first. At this stage, knead the dough to form a dough ball. If too sticky, add a bit more flour. If too dry, add a bit more cream. The dough should be soft, lightly sticky and consistent.
- If you like, flavor the dough, add 2 tablespoons of sugar for sweet biscuits, or 1 teaspoon of vanilla extract. For a savory version, add 1 teaspoon of salt, or spices like 1/2 teaspoon of garlic powder or onion powder.
- Lightly flour your work surface and place the dough on it. Sprinkle a bit more flour on top and roll the dough with a rolling pin into about 1/2-inch to 3/4-inch (from 1.2 cm to 2cm) thick shape, and use a 3.5-inch (9 cm) round cookie cutter to cut out round shapes.
- Gather the leftover dough, reform a dough ball, roll it again, and cut out more biscuits. I made 8 biscuits.
- Place each biscuit on the prepared baking sheet leaving the two thumbs apart. They rise in the oven.
- Brush the top with almond milk or more cream.
- Bake the biscuits for 11-14 minutes at 425 °F (230 °C) until golden brown on top.
I’m curious about the nutrition information. The fat content of the cream is very high, yet the nutrition information for the biscuits is barely any. Is the information incorrect? I’d like to try them.
You are absolutely correct, I had an issue there, fixed!
This recipe sounds & looks great. Yet I have a question. Does coconut cream taste like coconut , because if it does Im not gonna to use that as the taste & aroma of coconut makes me feel ill! Ill just do the heavy cream instead. Thanks
Coconut cream by itself tastes like coconut but you can only taste the coconut in the biscuits if you know it’s there.
I’ve never used eggs to make biscuits
Good to know
Can you substitute salt for baking powder. My husband is on a salt restricted diet.
Salt is optional, just leave it out. More baking powder (there’s already some in the self-rising flour) will give bad results!
Thank you! I cant believe how well this worked i used plantbased heavy cream not coconut cream but still flaky and tasty.
My family loved this! I used a can of coconut cream from a Asian aisle and it work perfectly.
Nice recipe, simple and easy, unless you are living in a gluten free world, void of biscuits.
How can you make GF biscuits as easily, that is the challenge?