I stumbled upon this delightful two‑ingredient biscuit recipe and was instantly hooked. The simplicity is genius—just biscuits and pancake mix! The result? Soft, fluffy little baked pillows that melt in your mouth with every bite.

Why You’ll Love This Recipe

I adore how sneaky-easy this is—no yeast, no rolling, no fuss. It’s perfect for last-minute cravings or busy mornings. Plus, they bake up tender and airy with minimal hands-on time. Once, I pulled them from the oven and couldn’t resist popping one warm with butter. Pure comfort.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups pancake mix
1 cup heavy cream

Directions

Preheat your oven to 425 °F (220 °C).
In a mixing bowl, stir together the pancake mix and heavy cream until it just comes together—don't overmix.
Scoop or roll the dough into balls (about 12–15) and place them on an ungreased baking sheet, spaced slightly apart.
Bake for 10–12 minutes, until the tops are lightly golden.
Let them cool for a few minutes before serving warm.

Servings and Timing

Yield: About 12–15 biscuits (serves 4–6).
Prep time: 5 minutes
Bake time: 10–12 minutes
Total time: ~20 minutes

Variations

Cheesy herbs: Stir in ½ cup grated cheddar and 1 teaspoon dried chives into the dough.
Sweet: Mix in 2 tablespoon sugar and 1 teaspoon cinnamon; glaze with powdered sugar icing after baking.
Spicy: Add ½ teaspoon garlic powder and a pinch of cayenne for a savory kick.

Storage/Reheating

To store: Keep biscuits in an airtight container for up to 2 days at room temperature.
To reheat: Microwave for 10–15 seconds or warm in a 350 °F oven for 5 minutes to revive their softness.

FAQs

How do I make these dairy-free or vegan?

I swap the heavy cream for an equal amount of full-fat coconut milk or a plant-based creamer—texture stays just as tender.

Can I freeze the dough or baked biscuits?

Yes! Freeze baked biscuits in a sealed bag for up to 3 months. Reheat from frozen in a 350 °F oven for about 10 minutes.

Can I use homemade pancake mix instead of store-bought?

Absolutely—I blend flour, baking powder, salt, and a touch of sugar. Just be sure it's a 1:2 ratio (1 cup homemade mix to ½ cup cream).

Are these biscuits gluten-free?

Only if you use a gluten-free pancake mix. They adapt well—I’ve made them gluten-free with success.

Conclusion

I love how this recipe delivers warm, soft biscuits with zero hassle—just two ingredients and golden results. They’re a lifesaver for busy mornings, easy dinners, or unexpected company. Once you try them, you’ll understand why I keep this recipe on repeat. Enjoy these melt-in-your-mouth gems!

Melt‑in‑Your‑Mouth 2‑Ingredient Biscuits

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Author: Sue
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Yield: 12–15 biscuits (serves 4–6)
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These melt-in-your-mouth biscuits are made with just two ingredients: pancake mix and heavy cream. Quick, fluffy, and delicious, they're perfect for breakfast or a snack.

Ingredients

2 cups pancake mix
1 cup heavy cream

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Instructions

Preheat your oven to 425 °F (220 °C).
In a mixing bowl, stir together the pancake mix and heavy cream until it just comes together—don't overmix.
Scoop or roll the dough into balls (about 12–15) and place them on an ungreased baking sheet, spaced slightly apart.
Bake for 10–12 minutes, until the tops are lightly golden.
Let them cool for a few minutes before serving warm.