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.
Taste great, but mine were “flat” compared to the fluffy, round ones in the pic. I halved the recipe to try it out. I did use an off brand self-rising flour though. Any thoughts?
Kym, to make sure your biscuits are fluffy and tender, stir the ingredients just until combined. Lightly pat the dough into a flat disc and do not twist the biscuit cutter when cutting the dough. That will cause the biscuits to not rise as well. Also, the flour could make a difference. I hope this helps!
First time in my life I made a good biscuit. Not only good, great.
That is awesome, Betty!
I just tried this recipe and my biscuit came out perfect. Thank you for helping this country boy dream come true. I added cheese as well because my spouse and daughter loved my late mother cheese biscuits.
Thank you for letting me know how well your biscuits turned out, Gary. I’m so glad you can now make biscuits like your mother did.
Made a batch of biscuit today. They turned out to be the fluffiest biscuits I have ever made by far. Highly recommended for new bakers!! Thank you for sharing.
Hello. Can these be made using gluten free flour?
Yes, Pam, they can!
Just made these and they are amazing!!
Thanks, Jessica, so glad you liked them.
I love baking and will try this recipe but alas, we don’t have the flour you mentioned available in our supermarkets.
I’ll use good old Edmonds 🙂
Will let you know how they go
Bruce,
Good luck. Let me know how your biscuits turn out. Thanks
My family is obsessed with these things I got a whole bread maker so I can continue to make tje crack biscuits as they say
So glad you and your family enjoy them, Kikki!
I am almost 70 years old and have never been able to make biscuits that weren’t like hockey pucks. Just tried this simple recipe and they were delicious. Very flakey and tender. I may never buy ready made biscuits again. Next time I may add just a bit of sugar. I like my biscuits with a touch of sweetness. Thanks so much. I love your website.
So easy and better than I’ve ever eaten anywhere. I’m 63 and can cook pretty much anything, but never made biscuits. Now I have to try the three ingredient recipe. I did brush melted unsalted butter after letting them cool a few minutes. Thank you for the recipe and the White Lily tip.
Yay, Michael! I’m so glad you tried making biscuits and enjoyed them! I am excited for you to try my Three Ingredient Biscuits too. Thanks so much!
I modified the amounts to make a Biscuit Kit for camping. Trader Joe’s sells shelf stable whipping cream in an 8 oz/1 cup box. That and 1 1/3 cups self rising flour in a small container makes a one batch biscuit kit which can be kept in the cupboard in our motorhome and is just big enough for 2 people for a couple of meals.