Two Ingredient Cream Biscuit Recipe


4.99 from 55 votes
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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!

Cream Biscuit Recipe | ©

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.

Cream Biscuit Recipe | ©

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

  1. Cool. Once cooked, allow to cool completely.
  2. Place in Containers. Portion into an airtight, freezer-safe container(s), label, and freeze for up to 3 months.
  3. Thaw. Allow to thaw overnight.
  4. Reheat and Serve. Reheat in oven or microwave until warm and serve.
Cream Biscuit Recipe | ©

Here’s our two ingredient cream biscuit recipe. Make them soon and let me know how you like them!

Two Ingredient Cream Biscuit Recipe

4.99 from 55 votes
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!
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings: 6



  • 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.


Make-Ahead and Freezer Instructions:
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.


Serving: 2biscuits | Calories: 353kcal | Carbohydrates: 32g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 513mg | Potassium: 98mg | Fiber: 1g | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

From the Add a Pinch recipe archives. Originally published 2012.

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Robin says:

    5 stars
    This is the best biscuits I have ever made or had! Even better than my mama’s biscuits…

    1. Robyn Stone says:

      Robin, I’m happy this biscuit recipe has helped you so much. Thanks!

  2. Z calhoun says:

    Can you used all purpose flour instead

    1. Robyn Stone says:

      Z, you need self-rising for these biscuits. You can always make self-rising flour if you don’t have it. Use my How to Make Self-Rising Flour recipe. Hope this helps.

  3. Elaine Prather says:

    Best and easy biscuits

    1. Robyn Stone says:

      So glad you loved these biscuits, Elaine. Thanks!

  4. LeAnn says:

    Have you tried this recipe in the air fryer?

    1. Robyn Stone says:

      LeAnn, I have made these in an air fryer and they were delicious. I used the same preheated temperature as for the oven and baked til golden brown, about 10 minutes.

  5. Lanette Hamilton says:

    The biscuits were absolutely wonderful. The recipe was truly simple and easy to do.

    1. Robyn Stone says:

      I’m glad you loved the biscuits, Lanette, and found the recipe easy. Thanks!

  6. Mary says:

    Biscuits turned out beautifully and so quick and easy!

    1. Robyn Stone says:

      Thanks, Mary. So glad these turned out well for you.

  7. Laurie says:

    5 stars
    Just made these this morning. Best biscuits I’ve ever made! Light and sweet. Delicious. Thank you Robyn

    1. Robyn Stone says:

      Thanks, Laurie. So glad you love these.

  8. Yann says:

    5 stars
    I have always used my grandmothers home made biscuit recipe… Until I found this one. I love it and so does my family. My husband has never been a biscuit eater, but will eat these anytime I fix them. Thank you so much for sharing!

    1. Robyn Stone says:

      Thanks, Yann. I’m glad your husband likes these biscuits.

  9. Gina Howell says:

    5 stars
    I LOVE this biscuit recipe! I put them in my cast iron baking pan and they are absolutely perfect! Thank you so much for sharing your recipe. Less is more. 🙂

  10. Donald says:

    5 stars
    These have been my go-to Thanksgiving biscuit for years. I always make a 2 cup recipe into 12 mini biscuits, since there’s so much other food to eat. But I do one batch plain, one with chopped chives, and one with shredded sharp cheddar and black pepper. De-li-cious!

    1. Robyn Stone says:

      These variations sound great, Donald. Mini biscuits are a great idea for the holidays.