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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 | ©addapinch.com

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 | ©addapinch.com

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 | ©addapinch.com

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

4.91 from 43 votes

Two Ingredient Cream Biscuit Recipe

Bread 15 mins

Prep Time 3 mins
Cook Time 12 mins
Servings 6
Course Side Dish
Cuisine American
Author Robyn Stone | Add a Pinch
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!

Ingredients  

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.

Nutritional 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

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Enjoy!
Robyn xo

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

biscuits Recipes

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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Recipe Review




Comments

  1. 5 stars
    My family and I just loved this recipe! I made a double batch, because we had a lot of almost expired heavy whipping cream, and they were all gone! We had them as a meal and everyone was full.

    1. Meredith, thanks so much. I’m thrilled that this recipe works so well for you. This is a favorite biscuit at my house.

  2. I love the biscuits, I like to freeze the biscuit unbaked. They don’t seem to rise as high when thawed and baked later. Do I need to add a little more baking powder? Or will that give them an off taste?

    1. Mellibean, I’m not sure why your biscuits are not rising. I would not add more baking powder but here are some things that might help. Make sure you use a sharp cutter and do not twist the cutter as you cut the dough into the biscuits before freezing. Place the frozen biscuits on a greased pan and place one inch apart into the pre-heated oven to bake. It will take the frozen biscuits a little longer bake. I hope this helps.

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