Two Ingredient Cream Biscuit Recipe

This biscuit recipe uses just two ingredients to produce tender, flaky, and delicious biscuits every time. A cream biscuit recipe definitely is a cook’s treasure!

Cream Biscuit Recipe | ©

A while back, I shared one of the easiest of biscuit recipes for quick, easy and delicious three ingredient biscuits. They are definitely one of those tried and true biscuit recipes that I use over and over and over and over. They just always turn out perfectly. But, I received emails reminding me that I hadn’t shared this even simpler two ingredient cream biscuit recipe. How could I have neglected sharing it for so long?!

This oh so simple recipe does just use two ingredients, soft and light self-rising flour and cream. That’s it.

Cream Biscuit Recipe | ©

Since this recipe does not require cutting in of shortening, butter, or any other ingredients, it really is one of the easiest recipes and must by why it was one of the first biscuit recipes my mother taught me to make. Light and delicious, they are a favorite if you are looking for a no fail biscuit recipe perfect for beginners and experts alike! I do recommend using White Lily® self-rising flour in this biscuit recipe, as I do with all of my biscuits. Since it is made with soft, winter wheat, it produces a much lighter biscuit that has out of this world texture and flavor, too.

Served with a drizzle of honey, a bit of butter or jam and you have a delectable dish your family will devour! At least mine sure does! I think you’ll love them!

Cream Biscuit Recipe | ©

Here’s our two ingredient cream biscuit recipe. Make them soon and let me know how you like them!

4.7 from 3 reviews
Two Ingredient Cream Biscuit Recipe
Prep time
Cook time
Total time
This biscuit recipe uses just two ingredients to produce tender, flaky, and delicious biscuits every time. A cream biscuit recipe definitely is a cook's treasure!
Serves: 6
  • 2 cups self-rising flour
  • 1½ cups heavy whipping cream
  1. Preheat oven to 475º F. Lightly coat rimmed baking sheet or cast iron skillet with vegetable shortening. Set aside.
  2. Add flour to a large mixing bowl. Slowly pour in heavy whipping cream and stir gently until just combined. Do not over mix.
  3. Pour biscuit dough onto a floured countertop or dough board. Gently pat or roll to about ½-inch thick. Cut out biscuits using about a 2-inch biscuit cutter. Place biscuits into skillet or on baking sheet pan, leaving about an inch between biscuits to allow them to rise and cook fully. Place in preheated oven and bake about 10-12 minutes. Remove from oven and serve.
Make-Ahead and Freezer Instructions:
Prepare biscuits as directed in instructions except for baking. Once you have biscuits cut and on baking sheet, wrap tightly to make freezer safe and place in the freezer for up to two months. When ready to bake, preheat oven as directed in recipe, place sheet pan directly from the freezer to the oven and bake a few additional minutes over the standard baking time.

For individual biscuits: Once biscuits have frozen, remove from sheet pan and place in a zip top freezer bag up to two months. Remove the number of biscuits you plan to use and place onto a baking sheet and directly into the oven or toaster. Bake as included above.

I recommend using White Lily® self-rising flour in this cream biscuit recipe. It produces a lighter biscuit with a great texture and flavor.

Robyn xo

Note: If you live in an area where White Lily® flour is not sold by your grocer, it is available online for purchase through such companies as Amazon. Here is a link to White Lily® Self-Rising flour and for White Lily® All-Purpose flour (which I use as my all-purpose flour).

Disclosure: I’m excited to be working with White Lily® flour and, with them, I’m on a mission to #SavetheBiscuit.


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  1. 3

    Betty Anne says

    Robyn, I was one of your readers who emailed you about these wonderful biscuits. I saw your note following the recipe about using White Lily self-rising flour. The flour isn’t mentioned anywhere in the actual recipe. I would urge everyone to use White Lily for the best results. The texture of the biscuits will be so much better. Thanks for all your delicious recipes.

    • 4


      I can’t thank you enough for emailing me about them, Betty Anne! They are so simple and so delicious, aren’t they? I completely agree about urging people to use White Lily for the best results in these biscuits, too!!! Thank you!!!

    • 5

      Venita says

      I have to agree with you about the White Lily Self Rising flour. What’s even better and makes much softer breads is White Lily self rising UNBLEACHED flour. The medallion on the front is RED instead of green like the regular self rising. There is a world of difference in the two. You can’t always find the unbleached in the stores. Just have to search in different stores. I’m in northeast TN. Can’t wait to try these biscuits!

    • 8


      Hi Mrs. Lou,
      You sure can! Just cut them and place onto a baking sheet pan, wrap tightly and freeze up to about two months (if they last that long!). I even like to flash freeze biscuits like this and then pop them into a zip top freezer bag.

  2. 10

    Dee says

    You give us such useful and delicious recipes. I am definitely going to try making these. Hate to confess I am a Bisqyuck biscuit maker. These seem just as easy !!

  3. 11


    I read the title and thought there is absolutely no way these can be made with just two ingredients. Self Rising Flour. I should have guessed it. Nice!

  4. 12

    Lou says

    Made the biscuits and froze them. I popped them in the oven the morning of breakfast, and they turned out great. Delicious with butter and jelly! I will probably make a batch to keep in the freezer.

  5. 14

    Julie says

    I have been using a traditional buttermilk biscuit recipe but thought I’d give these a try. Wow! I have a new biscuit recipe and will never go back to my old recipe. So easy, light and delicious! Thank you.

  6. 18

    Pheba Watson says

    These sound yummy! Should I sift the flour first? or Just scoop it into the measuring cup. Thanks!


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