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 | ©

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.

Cream Biscuit Recipe | ©

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

Once cooked, allow to cool completely. Portion into freezer-safe container(s), label and freeze up to 3 months.

To serve, thaw in the refrigerator overnight, reheat and serve.

Cream Biscuit Recipe | ©

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

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!
4.83 from 23 votes

Review Recipe

Print Recipe

Prep Time3 mins
Cook Time12 mins
Total Time15 mins
Servings: 6
Course Side Dish
Calories: 355kcal
Cuisine American
Author: Robyn Stone | Add a Pinch



  • 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.


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 Information

Calories: 355kcal | Carbohydrates: 31g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 23mg | Potassium: 86mg | Fiber: 1g | Vitamin A: 875IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 0.4mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

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

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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87 Comments Leave a comment or review

  1. 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.

    1. 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!!!

    2. 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!

    1. 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. 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. 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. 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.

    1. I made these today and they were the lightest, fluffiest biscuits ever. The only problem was they fell apart when we ate them. My flour had been in the freezer awhile so I added a teaspoon of baking powder. Is that why they fell apart?

      1. Beverly, the added baking powder would cause the biscuit to rise too much and then fall apart. Just let your flour from the freezer warm to room temperature and use as normal in recipes without adding anything else. Hope this helps.

    1. Robyn , the biscuits came out great very easy use what I had on hand self-rising flour from the store will look for the lily-white later heavy cream and topped it off with a little melted butter before baking delicious thank you Marc

  5. 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.

    1. the reason I don’t use self rising flour…I FORGET IT IS SELF RISING and wind up adding leavening anyway….

  6. YOU HAVE GOT TO TRY THIS RECIPE. I have been making biscuits with my Granny since I was 15. I saw this recipe and I thought no way, it will be like those 5 ingredient recipes.It just wont have enough flavor. THIS ONE IS NOTLIKE THAT! 1 pet peeve I have is how people try to change the recipe before trying it the way it was written, and then they complain about it, which I would never do, just uncouth. however I was 2 tablespoons short for having a cup of whipping cream, so i thought well i will melt 2T butter to make 1cup. The whole time, Iam thinking I dont know why Iam wasting almost a full cup of cream, why didnt I 1/2 the recipe not waste the butter as well for I was sure this would be a flop. You guys, you will BE BLOWN AWAY by this recipe. All these years and 80 years of my Grannys life making biscuits with all that trouble, butter, buttermilk. WONDERFUL RECIPE

  7. love,love,love this recipe. Can you bake these at a lower temp. for a longer time. I found mine burned a little on the bottom at this high temp.

    1. Hi Carol,
      That’s a great question! You want to bake biscuits at this high of a temperature so that they have the best rise possible. Lower temperatures result in shorter, more dense tasting biscuits. What I would recommend is testing these in your oven for a shorter baking period. Using a lighter colored baking pan or lining your baking pan with a silicone baking mat will also reduce the amount of heat on the bottom of your biscuits and therefore make them not as brown (or burned, in this case!). I hope that helps, Carol. xo

  8. I do this, too, but I just add buttermilk instead of cream. Your biscuits are probably lighter because of the added fat in the cream. I will have to try this some time.

  9. I made these biscuits this morning using my mama’s big yellow bowl that is around 70 years old. They were the best tasting biscuits I have ever had. My mama would have been proud! Thank you for such a delicious and easy recipe!

  10. Could the biscuits be made in a muffin pan also? Since the recipe only makes 6 biscuits I would think that this would be much easier!

    1. Hi Dottie – I’ve never made biscuits in a muffin pan, so not sure how they would turn out. I think they are very easy to make like described in the recipe. I hope you enjoy them! Thanks so much!

  11. i just finished making them for the first time, i really love them, safeway didnt have white lily so i had to use a a different brand, still was amazing though

  12. Hello,
    I tried to make these using the proportions listed, but they are like soup! What am I doing wrong?!

  13. Used new flour. Barely mixed dough. Religiously did NOT twist cutter. Biscuits STILL flat. Why do I struggle with something every southern teen can do with their eyes closed? Should I add EXTRA baking powder?

    1. Hi Tracy,
      I’m so sorry they aren’t rising for you! What self-rising flour are you using? How thick/ thin are you rolling the biscuit dough? I will tell you that my son made them this past weekend and instead of rolling them, he just used a large cookie scoop for drop biscuits. Maybe try that method instead of rolling?

      1. That was the original purpose, as drop biscuits. But it makes great rolled biscuits as well. Only, use 2 cups to 1 pint whipping cream, easier to plan since whipping cream doesn’t come in pint and a half cartons. Much easier to remember, too.

  14. I live in Central Oregon….no White Lily here. Any substitute suggestions? I use Bob’s Red Mill flours for all my baking but they have no self-rise flour. Also, does altitude affect the rise of the biscuit?

    Thanks for your help.

  15. I only had half pint of regular whipping cream so i thought 1 1/4 cups of flour would be ok but I ended up using about 1 3/4 instead. Lol They were outstanding! My dad is 70 years old from Alabama and he told me he couldn’t believe they came out so good with just 2 ingredients. Thank you!!

  16. Do you have adjustments for high altitude as I live at 8200 ft elevation and they didn’t rise as they should have. I used to make biscuits all the time at home in Florida, which is as flat and at sea level as you can get. But up here in the mountains in South America, where I retired, my biscuits just aren’t cooperating. It is killing me because being born and raised in the south I grew up with biscuits at least 4-5 times a week. I’ve been here for four years and can’t get a descent biscuit no matter how hard I try.

    1. I can imagine you are craving a good biscuit since you were raised in the south eating them every week, Paula! I am not sure what adjustments you’d make to bake them at a high altitude. I hope you find high altitude baking tips to help you! xo

  17. I just made these biscuits and let me tell you, they are the best biscuits in the world‼️ I have tried so many times to make biscuits and they never turn out, these were perfect‼️ And so simple, how great is that? I finally feel like a true Southerner, sad, I was born and raised in the South and couldn’t make a biscuit. No more shame on me after these wonderful gems. They will now be a regular part of my menu. Thank you so much for sharing this FABULOUS work of art‼️

  18. These are AMAZING!!! Best biscuits I’ve ever made!! I’ve been trying to find a great biscuit recipe for a long time and a friend told me about this recipe. Soooo good and sooooo easy!! Definitely is my ‘go to’ biscuit recipe now! Thank you, thank you, thank you for sharing this recipe with us!!! ❤️❤️❤️

  19. I followed the recipe and these biscuits were light and delicious. The only problem when I split them to add butter the tops fell apart. What did I do wrong?

  20. Thank you so much for sharing this recipe, I made these biscuits this morning, they were the best biscuits I ever made

  21. I had the idea that post-Thanksgiving turkey, gravy and cranberry sauce would be great served on a cream biscuit. I only had A/P King Arthur flour on hand so I added 3 tsp of baking powder and 1 tsp of kosher salt. They looked great. My Husband’s assessment said it all…”This is the best biscuit I’ve ever had!” Yay! They really did come out perfectly.

  22. The biscuits had a great taste  but they were very crumbly.  Any suggestions. Some recipes for these call for whipping the cream. . Have you tried this. 

    1. Hi Jean,
      I’m glad you enjoyed the taste. I have tried whipping the cream but I prefer them this way. I’m not sure why they were crumbly – I’ve not had that happen. Thanks!

  23. I modified the amounts to make a Biscuit Kit for camping. Trader Joe’s sells shelf stable whipping cream in an 8 oz/1 cup box. That and 1 1/3 cups self rising flour in a small container makes a one batch biscuit kit which can be kept in the cupboard in our motorhome and is just big enough for 2 people for a couple of meals.

  24. So easy and better than I’ve ever eaten anywhere. I’m 63 and can cook pretty much anything, but never made biscuits. Now I have to try the three ingredient recipe. I did brush melted unsalted butter after letting them cool a few minutes. Thank you for the recipe and the White Lily tip.

  25. I am almost 70 years old and have never been able to make biscuits that weren’t like hockey pucks. Just tried this simple recipe and they were delicious. Very flakey and tender. I may never buy ready made biscuits again. Next time I may add just a bit of sugar. I like my biscuits with a touch of sweetness. Thanks so much. I love your website.

  26. My family is obsessed with these things I got a whole bread maker so I can continue to make tje crack biscuits as they say

  27. I love baking and will try this recipe but alas, we don’t have the flour you mentioned available in our supermarkets.
    I’ll use good old Edmonds 🙂
    Will let you know how they go

  28. Made a batch of biscuit today. They turned out to be the fluffiest biscuits I have ever made by far. Highly recommended for new bakers!! Thank you for sharing.

  29. I just tried this recipe and my biscuit came out perfect. Thank you for helping this country boy dream come true. I added cheese as well because my spouse and daughter loved my late mother cheese biscuits.

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