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!
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.
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!
Here’s our two ingredient cream biscuit recipe. Make them soon and let me know how you like them!
- 2 cups self-rising flour
- 1½ cups heavy whipping cream
- 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 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.
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.
Enjoy!
Robyn xo
I just made these and they tasted fantastic. I am experienced cook and followed the recipe exactly.. These were way too thin to split. . I bought White Lilly self rising flour and good quality heavy whipping cream. . I am going to make again but pat out to nearly one inch.to see if they will cook and can be split.
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.
I made my biscuits accordig to the recipe, and they were soft and delicious.
I make these biscuits all the time…I only use White Lily S R flour…It is what my Momma used also ! I got the recipe from Paula Deen’s off of Food Network site……The only Biscuit recipe I will use !!! Soooooo Delicious !!!!
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!
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!
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!
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
I’m so glad they turned out great for you and you enjoyed them! Thanks! xo
Hello,
I tried to make these using the proportions listed, but they are like soup! What am I doing wrong?!
Hi Chelsea,
I am sorry that happened when you made them. I’ve made this recipe multiple times for many years and have never had that happen. Thanks!
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?
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?