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.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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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 Unrefined Cane 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.
Notes
Nutrition
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). For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
- 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.
Your recipe ideas are amazing; I get so excited to see what you come up with! The biscuits are especially fun because when I want to bake something for some mind therapy, these are wonderful!
I made your bagel biscuits last weekend, and just before putting them into the oven, I dropped them into some steaming water on the stove that I had put a little baking soda and date syrup into- just about thirty seconds, then into the oven, and they came out tasting like pretzel bread! Fabulous!
We are Divine creators, and being creative in the kitchen is one to marvel at!
I’d rather live with the animals in peace and watch the flowers grow.
Thank you, Carine!
I haven’t poached my bagel recipe yet, but it sounds fantastic! Thanks for sharing and baking so many of my recipes. Same I love my animals and flowers. Carine.
I am pre-diabetic and would need to use almond flour or whole wheat or a mix of low-glycemic varieties for this recipe. Have you tried any other flour type besides white wheat? How did the biscuits turn out?
You won’t be able to use low-carb flour using only 2 ingredients. Low carb flours have no gluten, or starch, it means they lack structure to bind with the coconut cream. You will need a low-carb binder, like eggs, which I never use in my recipes.
They came out perfect I didn’t have coconut cream so I added 1 Tablespoon cornstarch and whisked it into coconut milk it worked it was sticky but just added flour they’re were delicious easy and fast love it will make again thank Maria’s Kitchen Presents
Thank you for this lovely feedback!
Added some chocolate chips and orange zest, perfect 🙂
That sounds lovely!
Been looking for a plant base scone recipe for ages, that works. This works 🙂 I added a handful of dark chocolate chips to it, perfect
I am so happy you enjoy those!
is it salt OR onion powder OR garlic powder ??? not all 3? and is it sugar OR vanilla extract ?? not both for the sweet version???
These are options, so it’s up to you to add them all or just one of them. For a savory option, I like the 3: onion powder, garlic powder, and salt, but somedays I will just use garlic pwoder and salt. For the sweet version, same, vanilla and sugar are great, but just vanilla is enough too if you don’t want added sugar.
These are delicious, thanks for sharing such a great, easy recipe! I had some leftover homemade cashew based sour cream – exactly 1 cup so I used that and added 1/2 and 1 TBS of Silk soy based yogurt to the flour. I didn’t have time to roll the dough out and cut them so I followed your suggestion on making them about 3 TBS each. I made 8 biscuits and then just added extra dough from the bowl to use it all up. I floured one hand to shape and flatten each. They came out great! Thank you!
I am so glad it worked out this way too!
Me too Carine – after promising homemade biscuits to my husband, if they hadn’t worked, we both would have been super bummed lol! Thanks again for the recipe and suggestions!
My pleasure!
I just made these and they are SO good! I used heavy vegan whipping cream, and all purpose flour and baking powder. SO easy, too!!
That’s amazing, thank you!
I thought I saw someone say something about adding 1 TBSP of vinegar to the coconut cream to make these more like buttermilk biscuits. Is that correct? Thank you!
If you add 1 teaspoon vinegar or lemon juice per 1-/2 cup of non-dairy milk, it lightly curdle the milk and mimic buttermilk. This said, this is especially true for milk like soy, almond, but doesn’t work as much in oat milk or coconut milk. You can try, but I am not sure you will notice a big difference in the texture.
Tried it and really enjoyed it! It wasn’t as flaky as I had hoped but it was pretty darn good for some simple and easy baking – thank you!
Thank you so much!