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!
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.
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.
Here’s our two ingredient cream biscuit recipe. Make them soon and let me know how you like them!
Two Ingredient Cream Biscuit Recipe
Ingredients
- 2 cups self-rising flour
- 1 1/2 cups heavy whipping cream
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
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
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
Absolutely love this. I’ll use it lots!!!!!
Thank you for this recipe! The biscuits were awesome once I used the right flour! I accidentally used plain flour on my first batch!
Thank you, Becky. The flour does make a difference, doesn’t it!
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????
Rhonda, the high elevation makes a difference. I live at 1000 feet altitude. The best information I have found for baking at high altitudes is the Colorado State University Extension. I hope this helps!
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!!😃
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!
I’m sorry, Holly, but I have not made this with spelt flour.
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!
Thanks, Lisa, for telling us how you made these biscuits gluten free.
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!
Oh, thank you so much, Andrea! I agree; I love White Lily flour.
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.
Joan, I’m not sure what is going wrong. It could be too much flour or not mixing the flour and heavy cream thoroughly.
Just to make sure – this recipe is for 6 biscuits? And the calories, etc are for one biscuit?
Suzie, this recipe makes about 12 biscuits with serving size 2 biscuits. Nutrition information is for 2 biscuits.