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!

This incredible cream biscuit recipe comes together in a snap with just two simple ingredients, self-rising flour and cream. That’s it. No buttermilk, no shortening, no butter. Just two ingredients for the most tender, fluffiest biscuits!

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. And the first biscuit recipe I taught my son Sam to make when he was a little boy.

Two Ingredient Cream Biscuit Recipe

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!

How to Freeze

1. Cool. Once cooked, allow to cool completely.
2. Place in Containers. Portion into an airtight, freezer-safe container(s), label, and freeze for up to 3 months.
3. Thaw. Allow to thaw overnight.
4. Reheat and Serve. Reheat in oven or microwave until warm and serve.

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

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Two Ingredient Cream Biscuit Recipe

Robyn Stone

4.99 from 61 votes

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!

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Prep Time: 3 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Ingredients

• ▢ 2 cups (226 g) self-rising flour
• ▢ 1 1/2 cups (357 g) heavy whipping cream

Instructions 

• Preheat oven to 475º F. Lightly coat rimmed baking sheet or cast iron skillet with vegetable shortening. Set aside.
• Add flour to a large mixing bowl. Slowly pour in heavy whipping cream and stir gently until just combined. Do not over mix.
• Pour biscuit dough onto a floured countertop or dough board. Gently pat or roll to about 1/2-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.

Notes

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.

Nutrition

Serving Size: 2biscuits

Calories: 353kcal

Carbohydrates: 32g

Protein: 7g

Fat: 22g

Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo

From the Add a Pinch recipe archives. Originally published 2012.