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.
The biscuits had a great taste but they were very crumbly. Any suggestions. Some recipes for these call for whipping the cream. . Have you tried this.
Hi Jean,
I’m glad you enjoyed the taste. I have tried whipping the cream but I prefer them this way. I’m not sure why they were crumbly – I’ve not had that happen. Thanks!
I had the idea that post-Thanksgiving turkey, gravy and cranberry sauce would be great served on a cream biscuit. I only had A/P King Arthur flour on hand so I added 3 tsp of baking powder and 1 tsp of kosher salt. They looked great. My Husband’s assessment said it all…”This is the best biscuit I’ve ever had!” Yay! They really did come out perfectly.
Thanks Jill! xo
Thank you so much for sharing this recipe, I made these biscuits this morning, they were the best biscuits I ever made
I’m so happy to hear that Tammy! Thanks!
I followed the recipe and these biscuits were light and delicious. The only problem when I split them to add butter the tops fell apart. What did I do wrong?
These are AMAZING!!! Best biscuits I’ve ever made!! I’ve been trying to find a great biscuit recipe for a long time and a friend told me about this recipe. Soooo good and sooooo easy!! Definitely is my ‘go to’ biscuit recipe now! Thank you, thank you, thank you for sharing this recipe with us!!! ❤️❤️❤️
I’m so happy you enjoy them Penny! Thanks! xo
Hi! Have you tried them with gluten-free flour?
Too flaky, what am I doing wrong
Can’t wait to try these. Would evaporated milk work instead of cream?
Hi Nita,
I’ve not tried making with evaporated milk and am not sure how that would turn out since this is a Cream Biscuit. Hope that helps. Thanks!
I just made these biscuits and let me tell you, they are the best biscuits in the world‼️ I have tried so many times to make biscuits and they never turn out, these were perfect‼️ And so simple, how great is that? I finally feel like a true Southerner, sad, I was born and raised in the South and couldn’t make a biscuit. No more shame on me after these wonderful gems. They will now be a regular part of my menu. Thank you so much for sharing this FABULOUS work of art‼️
This makes my day, Peggy! So glad you enjoyed baking them – and eating them! We love these in our house too! Thanks for sharing your success with them! xo
I absolutely love these! They taste like scones from the fair.
Glad to hear you love them! xo