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!

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!
4.84 from 24 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

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.

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
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Enjoy!
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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93 Comments Leave a comment or review

  1. Taste great, but mine were “flat” compared to the fluffy, round ones in the pic. I halved the recipe to try it out. I did use an off brand self-rising flour though. Any thoughts?

    1. Kym, to make sure your biscuits are fluffy and tender, stir the ingredients just until combined. Lightly pat the dough into a flat disc and do not twist the biscuit cutter when cutting the dough. That will cause the biscuits to not rise as well. Also, the flour could make a difference. I hope this helps!

  2. Made these and love them. I use the same temperature for the oven but cook them 12 minutes because they don’t get done in the middle at 10 minutes. Family members love them too. I will never make biscuits the other way ever again. Thanks!!!!!!!

  3. What a delicious biscuit! This step by step clear and detailed recipe is so easy. Follow it exactly as written and you will be amazed! I am amazed! I feel so proud and tickled right now! I made homemade biscuits after we got home from the store within 30 minutes!! Two ingredients! I did use unsalted butter for the pan because we didn’t have vegetable shortening on hand. I look forward to doing this again soon! Thank you so much!

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