These easy Two Things Biscuits use just self-rising flour and sour cream to make fluffy, homemade biscuits with minimal effort (but with all the flavor!)Super Simple Biscuit RecipeTheres something satisfying about making homemade biscuits from scratch, especially when the ingredient list is this short. These Two Things Biscuits are simple, budget-friendly, and come together with very little work. You dont have to knead any dough or cut in any cold butter. Definitely my kind of biscuit recipe!Frequently Asked Questions:Why are they called Two Things Biscuits? Because they only require two things: self-rising flour and sour cream. Its a simple recipe that delivers homemade biscuits with very little effort. Can I use a different type of flour? No, self-rising flour is important for this recipe because it already contains the leavening agents needed to help the biscuits rise. If using all-purpose flour, youll need to add baking powder and salt, which obviously changes the recipe. Why is my dough so sticky? Thats completely normal. The dough should be sticky. Lightly flour your work surface and the top of the dough as needed, but avoid adding too much extra flour or the biscuits may become dense. I dont like sour cream, what else can I use? I dont think you taste the sour cream in these honestly. But if you are worried, I would make my 2-Ingredient biscuits made with heavy cream instead. Why shouldnt I twist the biscuit cutter? Twisting seals the edges of the dough, which can prevent the biscuits from rising as high. For the best results, press straight down and lift straight up. My biscuits didnt rise as high as I like, what happened? Yes. For even taller biscuits, if youre willing to try it, I suggest baking them at 500F for about 8-10 minutes on the middle rack. The higher temperature creates steam quickly, helping the biscuits rise higher. Keep a close eye on them, as ovens can vary. I usually dont put that in a recipe because people freak out when they see a temperature that high but it does work. Can I reroll the scraps? Its best not to. Each time biscuit dough is rerolled, more flour gets worked into it, which can make the biscuits tougher and reduce how well they rise. If you need more biscuits, consider doubling the recipe instead. Can I make the dough ahead of time? You can cut the biscuits and refrigerate them briefly before baking, but they are best baked fresh. The recipe already includes a short chilling period, which helps the biscuits hold their shape while baking. How do I store these biscuits? These are best served warm the same day but you can keep them at room temperature for up to 3 days. Ingredients Needed: (See Recipe Card Below For The Full Recipe)self-rising flour Martha White self-rising flour was used for testing this recipe, but any self-rising flour should work. White Lily is an excellent choice if you can find it and its a favorite of mine for making biscuits with.sour cream Full-fat sour cream produces the best texture and flavor.How To Make Two Things BiscuitsPrepare the biscuit doughPreheat the oven to 400F. Line a sheet tray with parchment paper and set aside. Place the flour in a large bowl. Add the sour cream and mix together by hand until it just forms a dough; do not overmix; the dough will be very sticky.Spread out the doughLightly flour (with the self rising flour) a silicone baking mat or piece of parchment paper.Add the dough to your counter or work area, sprinkle a little more flour on top, and gently form it into a circle of an inch thick.Cut out the biscuitsDip a inch biscuit cutter into the flour and cut out biscuits; do not twist the biscuit cutter (this will seal off the edges and keep it from rising fully.). Remove the excess dough and very carefully transfer the cut biscuits to the prepared sheet tray. You may need to use a bench scraper or something similar to help. Place the sheet tray in the fridge to chill for 15 minutes.Bake the biscuitsBake for 20-25 minutes until lightly golden brown on top, and serve warm.Optional: Brush a little melted butter on top before serving.Craving More Recipes?Butter Dip Biscuits7Up BiscuitsSouthern Buttermilk BiscuitsRed Lobster Cheddar Bay BiscuitsCheddar Drop Biscuits PrintTwo Things BiscuitsThese easy Two Things Biscuits are made with just self-rising flour and sour cream for a simple homemade biscuit that's tender, flavorful, and perfect any time of day.Course Breads, Breakfast, Side Dish, SnackCuisine AmericanPrep Time 15 minutes minutesCook Time 25 minutes minutesTotal Time 40 minutes minutesServings 5Calories 181kcalAuthor Brandie SkibinskiIngredients1 cup self-rising flour1 cup sour creamInstructionsPreheat the oven to 400F. Line a sheet tray with parchment paper and set aside.Place the 1 cup self-rising flour in a large bowl.Add the 1 cup sour cream and mix together by hand until it just forms a dough; do not overmix; the dough will be very sticky. Lightly flour (with the self rising flour) a silicone baking mat or piece of parchment paper.Add the dough to the workstation, sprinkle a little more flour on top, and gently form it into a circle of an inch thick. Dip a inch biscuit cutter into the flour and cut out biscuits; do not twist the biscuit cutter. Remove the excess dough and very carefully transfer the cut biscuits to the prepared sheet tray. You may need to use a bench scraper or something similar to help. Place the sheet tray in the fridge to chill for 15 minutes.Bake for 20-25 minutes until lightly golden brown on top, and serve warm. Optional: Brush a little melted butter on top before serving. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 181kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Sodium: 15mg | Fiber: 1g | Sugar: 2g