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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
- 2 cups self-rising flour
- 1 1/2 cups heavy whipping cream
- 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.
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.
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From the Add a Pinch recipe archives. Originally published 2012.
This is the best biscuits I have ever made or had! Even better than my mama’s biscuits…
Robin, I’m happy this biscuit recipe has helped you so much. Thanks!
My family and I just loved this recipe! I made a double batch, because we had a lot of almost expired heavy whipping cream, and they were all gone! We had them as a meal and everyone was full.
Thanks, Katrina. I’m so glad everyone loved these biscuits!
Absolutely delicious and so easy!!! Best I have ever made and I have tried many recipes!!
Meredith, thanks so much. I’m thrilled that this recipe works so well for you. This is a favorite biscuit at my house.
Perfectly delicious and perfect biscuits. Very easy, and now my go to biscuit recipe. Thank you!
Linda, I’m so glad you found these biscuits easy to make and loved them. Thanks!
I love the biscuits, I like to freeze the biscuit unbaked. They don’t seem to rise as high when thawed and baked later. Do I need to add a little more baking powder? Or will that give them an off taste?
Mellibean, I’m not sure why your biscuits are not rising. I would not add more baking powder but here are some things that might help. Make sure you use a sharp cutter and do not twist the cutter as you cut the dough into the biscuits before freezing. Place the frozen biscuits on a greased pan and place one inch apart into the pre-heated oven to bake. It will take the frozen biscuits a little longer bake. I hope this helps.
is the nutrition for sodium correct? usually biscuits are way in the hundreds?
The serving size is for 2 biscuits, Amma. Hope you enjoy the biscuits.
would bread flour work?
I wouldn’t use bread flour for these biscuits, Phil. The biscuits would not be as tender and flaky.
We make these practically weekly. We love the simplicity and the biscuits are always perfect! I use the entire pint container and 3 and 1/2 cups Lily S/R flour.
Don’t you just love how tender and flaky the White Lily makes the biscuits, Janie? I love that your family likes these biscuits so much.
So light, fluffy and uncomplicated. I stay in the kitchen cooking all day sometimes. I love to cook and it’s one of my hobbies and favorite past times. So when I say I can make some biscuits, believe me, I can. But this recipe I just had to try. I was thinking no way is this going to turn out right! Shut my mouth and throw away the key! Go ahead and make these biscuits with this recipe. It’s worth the no time or effort. They’re perfect.
Don’t you just love how easy these biscuits are to make, Kimberly! I love to hear that you were surprised and loved how well these biscuits turned out. Thanks for letting me know how well you liked them.
This was so easy. Light and fluffy. Best ones I have tried and I have been baking for 70 years
Oh, I love this, Flo, especially from someone who has been baking biscuits for so long. Thank you!