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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 | ©

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!

4.89 from 36 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!



  • 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.

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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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


  1. Thank you for this recipe! The biscuits were awesome once I used the right flour! I accidentally used plain flour on my first batch!

    1. Just made these tonight. They took way longer to cook and didn’t rise! I used self rising flour and organic heavy whipping cream. I do live at about 7,000 feet elevation. What do you think I can do to fix the recipe? I don’t feel like I did anything wrong with the recipe. Any suggestions????

  2. I LOVE this recipe! My son eats all of them except three everytime I make them! I still can’t believe only 2 ingredients! Yes they are ready in a Pinch and go with every dish you may make! Thanks for given us a even warmer feeling at dinner!!😃

  3. This was my first time making homemade biscuits and it was so easy and they taste amazing! I wondered if you think spelt flour could work if I add the ingredients necessary for the rising of flour? I love experimenting with spelt!

  4. I made this with diy gluten free self-rising flour and these are the easiest, tastiest biscuits! I think I’ll try them dropped into chicken-n-dumplings.
    *To make my diy gluten free self rising flour I used King Arthur Flour’s recipe:
    1.5 tsp baking powder
    .25 tsp salt
    1 cup gluten free flour blend (I used great value)

    The biscuits turned out so well and I highly recommend trying this recipe, even if you can’t have gluten!

  5. I had a recipe for Cream Biscuits and lost the page it was on. Saw these and oh boy!! My husband loved them! I love them! There is no flour for biscuits like White Lily. None. Hurray! I found my favorite recipe again!! These are fantastic!
    Recommended above all others!

    1. If you don’t have White Lily flour in your area, it can be ordered through several online stores such as Amazon and Walmart, Sharon.

  6. Does anyone know what I’m doing wrong? Each time my biscuits are good, only they crumble so much you can’t even pick them up. Please help! I’ve watched videos and can’t see where I’ve gone wrong.

    1. Joan, I’m not sure what is going wrong. It could be too much flour or not mixing the flour and heavy cream thoroughly.

    2. I used to have this problem also. Then, one day I noticed something on the side of the bag of White Lily Self Rising flour: for every one cup of flour a recipe calls for, if using White Lily, add an additional 2 TBSP of flour per cup of flour. So for this recipe, 2 cups of flour plus 4 TBSP of flour. I tried that and it made all the difference. Biscuits no longer crumble.

    1. Suzie, this recipe makes about 12 biscuits with serving size 2 biscuits. Nutrition information is for 2 biscuits.

  7. Great recipe! Perfect for camping! If you don’t have self rising flour, it’s still easy to make by throwing in 4 tsp baking powder and 1/2 tsp of salt.

    1. Thanks, Mary Lee. These biscuits are great for making when camping. So glad you like them.

  8. Absolutely the easiest and best I’ve tried!!! No fail. A must try. I did have to add a little more HWC but they came out flaky and delicious.

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