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.
Amazing!
Thanks Jenna! xo
Do you have adjustments for high altitude as I live at 8200 ft elevation and they didn’t rise as they should have. I used to make biscuits all the time at home in Florida, which is as flat and at sea level as you can get. But up here in the mountains in South America, where I retired, my biscuits just aren’t cooperating. It is killing me because being born and raised in the south I grew up with biscuits at least 4-5 times a week. I’ve been here for four years and can’t get a descent biscuit no matter how hard I try.
I can imagine you are craving a good biscuit since you were raised in the south eating them every week, Paula! I am not sure what adjustments you’d make to bake them at a high altitude. I hope you find high altitude baking tips to help you! xo
I only had half pint of regular whipping cream so i thought 1 1/4 cups of flour would be ok but I ended up using about 1 3/4 instead. Lol They were outstanding! My dad is 70 years old from Alabama and he told me he couldn’t believe they came out so good with just 2 ingredients. Thank you!!
I’m so glad your Dad loved them! xo
Can the heavy cream be substituted with something like coconut milk?
Hi Scott,
I’ve not made them with coconut milk, so I can’t say for certain.
I live in Central Oregon….no White Lily here. Any substitute suggestions? I use Bob’s Red Mill flours for all my baking but they have no self-rise flour. Also, does altitude affect the rise of the biscuit?
Thanks for your help.
Used new flour. Barely mixed dough. Religiously did NOT twist cutter. Biscuits STILL flat. Why do I struggle with something every southern teen can do with their eyes closed? Should I add EXTRA baking powder?
Hi Tracy,
I’m so sorry they aren’t rising for you! What self-rising flour are you using? How thick/ thin are you rolling the biscuit dough? I will tell you that my son made them this past weekend and instead of rolling them, he just used a large cookie scoop for drop biscuits. Maybe try that method instead of rolling?
That was the original purpose, as drop biscuits. But it makes great rolled biscuits as well. Only, use 2 cups to 1 pint whipping cream, easier to plan since whipping cream doesn’t come in pint and a half cartons. Much easier to remember, too.
Great idea!
Hello,
I tried to make these using the proportions listed, but they are like soup! What am I doing wrong?!
Hi Chelsea,
I am sorry that happened when you made them. I’ve made this recipe multiple times for many years and have never had that happen. Thanks!
i just finished making them for the first time, i really love them, safeway didnt have white lily so i had to use a a different brand, still was amazing though
I’m so glad they turned out great for you and you enjoyed them! Thanks! xo
Could the biscuits be made in a muffin pan also? Since the recipe only makes 6 biscuits I would think that this would be much easier!
Hi Dottie – I’ve never made biscuits in a muffin pan, so not sure how they would turn out. I think they are very easy to make like described in the recipe. I hope you enjoy them! Thanks so much!
Would this recipe work as drop biscuits?
I made these biscuits this morning using my mama’s big yellow bowl that is around 70 years old. They were the best tasting biscuits I have ever had. My mama would have been proud! Thank you for such a delicious and easy recipe!