2-Ingredient Cream Biscuits – the easiest, fluffiest homemade biscuits ever! Just self-rising flour and heavy cream – no butter. PLUS they only take 15 minutes from start to finish. Great for breakfast, lunch, or dinner. Give these a try the next time you get a craving for biscuits. You won’t be disappointed!
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This RecipeEasy Homemade Biscuit Recipe
These 2-Ingredient Cream Biscuits are hands down the easiest and BEST biscuits EVER! Crispy on the outside and soft on the inside. But what makes this my go-to biscuit recipe is that these cream-based biscuits only take about 15 minutes from start to finish. You can’t beat that! They go great with everything! Breakfast, soups, chilis, casseroles, grilled meats – EVERYTHING! Whip these up the next time you need a quick homemade bread. You won’t be disappointed!
How to Make 2-Ingredient Cream Biscuits
As I said, these biscuits are ridiculously easy to make. Simply combine self-rising flour and heavy whipping cream. Knead gently until combined. Pour the dough onto a floured countertop. Gently pat, knead and roll the dough to a 1/2-inch thickness. Dust with flour. Fold the dough over on top of itself. Pat, knead, and roll the dough out again. Cut dough with a 2-inch biscuit cutter. Place biscuits on a parchment lined baking sheet and bake.
Tips & Frequently Asked Questions
- I use White Lily self-rising flour.
- To make self-rising flour, combine:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- If making your own self-rising flour, check the date on your baking powder. Expired baking powder will cause your biscuits not to rise.
- One cup of flour weighs 4-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
- Be careful not to over-mix/knead the dough. You want to mix the dough just until it comes together and knead it two or three times max.
- Feel free to mix in some cheese or chives to the dough.
- The biscuits bake at 500ºF. YES, that is the correct temperature.
- You can cut the biscuits with any size biscuit cutter or even cut the dough into squares if you don’t have a biscuit cutter. You may need to adjust the cooking time if making smaller or larger biscuits.
- These biscuits are best warm from the oven. You can refrigerate or freeze leftovers. Warm them up in the microwave or covered in foil in the oven.
What to Serve with 2-Ingredient Cream Biscuits
This recipe will change your views on making homemade biscuits! These cream biscuits are effortless. They are perfect for a hectic weekday morning and weeknight or a lazy Sunday. The hardest part of this recipe is waiting for the biscuits to cool off enough to eat. We love these slathered with butter, jam, or stuffed with bacon and eggs.
Here are a few of our favorite recipes from the blog that go great with these easy biscuits:
Cracked Out Grits Casserole
Cracked Out Grits Casserole – cheddar, bacon, and ranch – SO addictive!!! We love this casserole for breakfast, lunch, and…
Million Dollar Chicken Casserole
Million Dollar Chicken Casserole – This is our go-to chicken casserole! SO easy to make and tastes like a million…
Crockpot Chicken & Gravy
Post updated 7/15/2019Crockpot Chicken & Gravy – only 3 ingredients!! Such a great weeknight meal! Just dump everything in the…
Steakhouse Pork Chops
Steakhouse Pork Chops – hands down the BEST pork chops we’ve ever eaten!! Ridiculously easy to make! Marinate pork chops…
2-Ingredient Cream Biscuits
Ingredients:
- 2 cups self-rising flour
- 1½ cups heavy whipping cream
Instructions:
- Preheat oven to 500ºF degrees. Line a cookie sheet with parchment paper and set aside.
- Place flour in a large bowl. Gradually stir in cream, adding just enough to moisten flour to a sticky dough. (You may have a little leftover).
- Pour biscuit dough onto a lightly floured surface (use the self-rising flour).
- Gently pat, knead, and roll the dough to about a ½-inch thickness. Dust with flour on top of biscuit dough and fold over.
- Pat or roll dough gently to a ½-inch thickness – approximately a 7-inch square.
- Cut dough with a 2-inch biscuit cutter. Rerolling dough as needed.
- Place biscuits on the baking sheet. Bake for 10 to 12 minutes.
Notes:
- To make self-rising flour, combine:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- If making your own self-rising flour, check the date on your baking powder. Expired baking powder will cause your biscuits not to rise.
- One cup of flour weighs 4-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
- Be careful not to over-mix/knead the dough. You want to mix the dough just until it comes together and knead it two or three times max.
- The biscuits bake at 500ºF. YES, that is the correct temperature.
- You can cut the biscuits with any size biscuit cutter or even cut the dough into squares if you don’t have a biscuit cutter. You may need to adjust the cooking time if making smaller or larger biscuits.
- These biscuits are best warm from the oven. You can refrigerate or freeze leftovers. Warm them up in the microwave or covered in foil in the oven.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
These are AAAWESOME! I made some this afternoon and add sugar coated blueberries. Not the prettiest but they are good.
Sounds delicious!
Can you put these in a skillet to cook?
I don’t know what I did wrong, but the dough was very loose and sticky.
I couldn’t even knead it. However I took about 2 tablespoons and dropped them in the cookie sheet, they were Delicious!!
I will try again and figure out what I did wrong. Is the dough supposed to be so sticky that I couldn’t get it off my hands?
As you probably can see I’m not a baker but
would to be!!! Hit the wrong star definitely a 5!
The dough shouldn’t be that sticky. Sounds like you didn’t measure your flour properly. I give tips on how to measure flour in the post.
These were amazing! So much tastier than my usual buttermilk biscuits and way easier. Thank you for the recipe I will be using it from now on!
These taste wonderful. I have made them twice but mine are so tender they crumble . They don’t stay together . Do I need to knead them more?
You could be adding too much flour. Read the notes to see my tips on how to properly measure flour.
I let the whipping cream come to room temperature first. I saw it on another video that it helps the fat blend better into the flour. They explained it scientifically, but it went over my head. I tried it, it works beautifully, and I’m just passing this on for those who may be interested.
i have made these and they are easy and great but can i use something like almond milk or dairy free whipping cream i have to be non dairy
No. You need the fat from the whipping cream.
These are good! FYI, since I couldn’t get my oven to work, I baked them in my air fryer at 400 for about 20 minutes, turning the biscuits over half way through. I baked them in a square baking dish inside of the large baking pan that came with the fryer. Just delicious! Thank you for posting!
Best biscuits ever. Never going back time my old recipe.
Love this recipe. I could never make biscuits, they always turned out like hockey pucks. Well now you would think I’ve been making biscuits all my life. Everyone enjoyed them at Thanksgiving dinner. The only thing I changed was instead of 500F, I turned it down to 425F for 12 mins.
Thank you for this recipe.
These are hands down the easiest and best homemade biscuits EVER! I was skeptical, but I wasn’t disappointed. My family loves them! Thanks so much for sharing.
Lightest biscuits I ever made…very easy…and very good
Simply delicious! Will be my go to biscuit recipe forever!!
I made these from your recipe wonderful soft buiscuts thank you so much I’m not much of a buiscut maker but these were teriffic.
Ok! Wow! I was skeptical. I mean seriously! I’ve tried making homemade biscuits. I get that I’m not the sharpest tool in the shed but all that cold butter and cutting and all those ingredients and the EFFORT! Ugh! And the results!…double ugh! And these?…self rising flour…heavy whipping cream…that’s it. Bake those suckers and BAM! Delicious moist biscuits! Why would anyone NOT use this recipe?!
These are the best biscuits I’ve ever made. First time I made as written and got perfect dinner sized biscuits. Second time I made them twice the size and they were perfect for breakfast sandwiches. This is my go to recipe now. So easy! Plan to experiment with spices and cheeses next time.
Absolute hands down BEST biscuits I’ve ever made! I live on the Sonoran Desert, and I’ve learned that our flour is much dryer than what I’d been use to. I had to use 2 cups of heavy cream to get the dough workable. Dough very easy to work with. Baking time was a bit longer. I made my own self rising flour, as I use very little self rising. Omitted salt. Definitely a keeper recipe.
Can i use this recipe as a drop biscuit?
It’s not really a drop biscuit dough consistency. You can obviously give it a try. I haven’t tried making drop biscuits so I can not say.
Not enough fat in Half and Half. You need the heavy cream for the fat content.
I’ve made these biscuits for many year and they always turn out great. Though I usually like to experiment with recipes, I advise that this is not one of them. The fat content is perfect, and I agree about the White Lily flour. It is a softer flour. Also, the 500 degree oven is definitely the correct temperature. I make a double recipe, cook them until they start to brown, then I cool them completely, bag them in gallon zip lock bags and freeze them. They freeze beautifully.
So about how many biscuits will this recipe yield? I’m making them for my family of 8!
Thank you! I hope they’re great!
I got 13 using a square biscuit cutter.
Be sure to use white Lilly flour. Martha white flour does not work and taste like white lilly
I made these biscuits today and they were delicious and perfect. Thank you for also sharing how to make the self-rising flour. I made my own self-rising flour and follow rest of the recipe and the biscuits came out perfect.
I really liked these! Had anyone tried buttermilk in place of heavy cream?
I don’t suggest it. Heavy cream is used to add fat to the biscuits. Buttermilk has a much lower fat content than heavy cream. I don’t think it will work for this recipe.
I don’t have an oven so I use a air fryer for everything. Since this is cooked at 500° and my air fryer only goes to 400°, do you think I could cook them longer or should I not even try? Thanks!!
I’ve never made these in the air fryer, so I can not say. You will just have to test it out.
These are so very good! Delicious! Easy to make and tasty!
I am going to try this with gluten free flour. wish me luck
How did it work? I’m trying it this evening. Going to do one batch as written, but with GF flour, and another batch with GF flour, coconut milk with butter added to mimic cream. Wish me luck haha!
I made the 2 ingredient biscuits. It turned out great! I was well pleased with my results.
What a great recipe! Couple of minor comments:
1. If using convection, reduce oven temp to 485.
2. Dan from America’s test kitchen now recommends heating cream to 100 degrees before adding – results in taller biscuits – it’s a game changer. If using that method – decrease cooking time by 2 minutes.
Bonus: always remember that biscuits are like steaks – a hair underdone is better than overdone. 🙂
Heavy cream should be cold or warm?
I use it cold and have never had a problem.
It doesn’t matter. Either is fine. I use mine cold.
Went exactly by the recipe but mine looked nothing like the picture – very flat but delicious! I used the exact ingredients and I didn’t over knead – any thoughts as to what went wrong? I will definitely try them again!
Make sure you used self-rising flour and that it is fresh. I used Martha White brand and the biscuits were as pictured.
Kneading may be the issue. The less biscuit dough is handled the better. 😊
Love this recipe quick and delicious! Hubs had his doubts until he tasted them they are soooo good. He had his butter and jam on is and I had butter and cinn/sugar on mine! When I went shopping I bought plenty of cream, this will be a staple in our home for sure. Thank you!
Can I use half and half if I don’t have heavy cream?
I believe the recipe needs the extra fat from the heavy cream.
Not enough fat
These were so good. We had our with chilli.
After mixing these up, can you just put them on your baking sheet like drop biscuits without the kneading?
Can you substitute half and half?
I don’t know. I haven’t tried it that way. the fat content is not the same, so it may or may not work.
I wouldn’t recommend it. You need the fat content of heavy cream since you aren’t using shortening/butter/lard.
Nope. It has no butter, shortening, or oil in the recipe. It needs the fat in Heavy Whipping Cream, for them to work. Otherwise, you’ll end up with hockey pucs.
Love this recipe. I have made it many times, turns out perfect everytime. So easy to make fast.