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 my biscuits accordig to the recipe, and they were soft and delicious.
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.
love,love,love this recipe. Can you bake these at a lower temp. for a longer time. I found mine burned a little on the bottom at this high temp.
Hi Carol,
That’s a great question! You want to bake biscuits at this high of a temperature so that they have the best rise possible. Lower temperatures result in shorter, more dense tasting biscuits. What I would recommend is testing these in your oven for a shorter baking period. Using a lighter colored baking pan or lining your baking pan with a silicone baking mat will also reduce the amount of heat on the bottom of your biscuits and therefore make them not as brown (or burned, in this case!). I hope that helps, Carol. xo
What would you recommend to make these vegan friendly? I have looked up coconut milk as the alternative to heavy cream, what are your recommendations?
Would coconut cream on the top of a can of coconut milk work for the cream – making them dairy free?
YOU HAVE GOT TO TRY THIS RECIPE. I have been making biscuits with my Granny since I was 15. I saw this recipe and I thought no way, it will be like those 5 ingredient recipes.It just wont have enough flavor. THIS ONE IS NOTLIKE THAT! 1 pet peeve I have is how people try to change the recipe before trying it the way it was written, and then they complain about it, which I would never do, just uncouth. however I was 2 tablespoons short for having a cup of whipping cream, so i thought well i will melt 2T butter to make 1cup. The whole time, Iam thinking I dont know why Iam wasting almost a full cup of cream, why didnt I 1/2 the recipe not waste the butter as well for I was sure this would be a flop. You guys, you will BE BLOWN AWAY by this recipe. All these years and 80 years of my Grannys life making biscuits with all that trouble, butter, buttermilk. WONDERFUL RECIPE
Do you need any sugar to it?
HI Sue Ann,
I don’t add any sugar to these for cream biscuits, but if you do they are excellent to use for shortcake!
These sound yummy! Should I sift the flour first? or Just scoop it into the measuring cup. Thanks!
I NEVER use self rising flour…any idea what the increments would be if I add my own leavening?
the reason I don’t use self rising flour…I FORGET IT IS SELF RISING and wind up adding leavening anyway….
Hi Tabitha,
I use this recipe for making my own self-rising flour > > https://addapinch.com/cooking/how-to-make-self-rising-flour/
I have been using a traditional buttermilk biscuit recipe but thought I’d give these a try. Wow! I have a new biscuit recipe and will never go back to my old recipe. So easy, light and delicious! Thank you.