Two Ingredient Cream Biscuit Recipe
This post may contain affiliate links. Please read my disclosure policy.
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
- Cool. Once cooked, allow to cool completely.
- Place in Containers. Portion into an airtight, freezer-safe container(s), label, and freeze for up to 3 months.
- Thaw. Allow to thaw overnight.
- Reheat and Serve. Reheat in oven or microwave until warm 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 (226 g) self-rising flour
- 1 1/2 cups (357 g) 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
I made these this morning and they turned out just perfect! Would love to post photo…
THANK YOU 😊
I came across this recipe while checking to see if biscuits could be made with heavy cream since I was out of buttermilk. I had my doubts with just 2 ingredients but I have to say I was pleasantly surprised. These turned out beautiful and were so delicious! This will be my go to recipe now.
I cooked half and I’m freezing the other half to try the freezer method. I’m sure they’ll turn out great.
Lisa, don’t you love how easy these biscuits are to make? I’m so glad you liked this recipe.
Very tasty biscuits! Very easy with just two ingredients. I’ll only use 1 cup of heavy cream next time as the dough was very runny with 1 1/2 cups. I had to add more flour in order to shape and cut the dough. Thank you for sharing!
Brenda, maybe next time, add 1 cup and mix and then add any other heavy cream by the tablespoon until you reach the consistency you want. I hope this helps.
I’ve made these, they are so easy and so delicious.
I just made these. Absolutely delicious and super fluffy! I want to try the freezer version next so I can easily pull out of the freezer and bake.
These are soooo good and easy! I make it with biscuits and gravy every saturday morning. Thanks!
I made them last week; didn’t have White Lily flour (I do, now) rolled them too thin. I feel like they needed a bit of salt, so tomorrow I may add a little. But the best I’ve made at home; only Biscuitville tops them!
I’m so glad you enjoyed them. I have found that with White Lily (for some reason), I didn’t need to add salt to these. But definitely add some if you feel it is needed.
Been making old-fashioned buttermilk biscuits by hand for 50+ years, but decided it was time to find a simpler recipe now that it’s just me…this is it!
Just an FYI…as I weigh my flour in ALL baking recipes, I used 240 grams (2 standard US cups of flour) and 1 cup of heavy cream…perfect dough consistency (not too dry OR too sticky).
Thanks for a great recipe!
Thank you, Sherry. I’m so glad you loved this recipe.
Delicious! I’m 54 and Southern as they come and hadn’t tried these. They are so so good. I ate a couple more than I should have 🙂 They are very sticky, so flour your surface well when patting out. Mine were a bit flat but I think I patted them a bit thin. I’ll avoid that next time. Still light, airy and fantastic!
Kristen, I’m so glad you tried these biscuits and love them. You may already know this but cut the dough straight down with the cutter and do not twist. They don’t rise as well if you twist the cutter.