Two Ingredient Cream Biscuit Recipe
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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!
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.
Hey Robyn
Can I use 25% low fat cream
Robyn , the biscuits came out great very easy use what I had on hand self-rising flour from the store will look for the lily-white later heavy cream and topped it off with a little melted butter before baking delicious thank you Marc
Thanks, Marc. I’m happy you liked them.
Made the biscuits and froze them. I popped them in the oven the morning of breakfast, and they turned out great. Delicious with butter and jelly! I will probably make a batch to keep in the freezer.
I made these today and they were the lightest, fluffiest biscuits ever. The only problem was they fell apart when we ate them. My flour had been in the freezer awhile so I added a teaspoon of baking powder. Is that why they fell apart?
Beverly, the added baking powder would cause the biscuit to rise too much and then fall apart. Just let your flour from the freezer warm to room temperature and use as normal in recipes without adding anything else. Hope this helps.
I read the title and thought there is absolutely no way these can be made with just two ingredients. Self Rising Flour. I should have guessed it. Nice!
You give us such useful and delicious recipes. I am definitely going to try making these. Hate to confess I am a Bisqyuck biscuit maker. These seem just as easy !!
I absolutely love this recipe, thanks so much for it!! going to make these this week! sally
Robin,
I have lots of company for breakfast this weekend. Can I make and freeze this recipe?
Hi Mrs. Lou,
You sure can! Just cut them and place onto a baking sheet pan, wrap tightly and freeze up to about two months (if they last that long!). I even like to flash freeze biscuits like this and then pop them into a zip top freezer bag.
Simple enough for a non-cook like me to try! Thanks! You know I’m pinning it!
Wow. How simple! I’m impressed. Love how these pull together so simply. And their gorgeous too!
Have a beautiful Monday Robyn!
Robyn, I was one of your readers who emailed you about these wonderful biscuits. I saw your note following the recipe about using White Lily self-rising flour. The flour isn’t mentioned anywhere in the actual recipe. I would urge everyone to use White Lily for the best results. The texture of the biscuits will be so much better. Thanks for all your delicious recipes.
I can’t thank you enough for emailing me about them, Betty Anne! They are so simple and so delicious, aren’t they? I completely agree about urging people to use White Lily for the best results in these biscuits, too!!! Thank you!!!
I have to agree with you about the White Lily Self Rising flour. What’s even better and makes much softer breads is White Lily self rising UNBLEACHED flour. The medallion on the front is RED instead of green like the regular self rising. There is a world of difference in the two. You can’t always find the unbleached in the stores. Just have to search in different stores. I’m in northeast TN. Can’t wait to try these biscuits!
Wow these look good, they look like what we would call scones in Australia!
I love scones with jam and cream so I will definitely be trying this recipe out soon!