2-Ingredient Cream Biscuits

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!

plate of cream biscuits stacked on top of each other

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Easy 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!

biscuits on a baking sheet

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.
biscuit split open with butter

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:

Steakhouse Pork Chops

Steakhouse Pork Chops – hands down the BEST pork chops we’ve ever eaten!! Ridiculously easy to make! Marinate pork chops…

plate of cream biscuits stacked on top of each other

2-Ingredient Cream Biscuits

Yield: 12 biscuits
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
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!

Ingredients:

  • 2 cups self-rising flour
  • 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

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plate of cream biscuits
biscuit split open with butter
cross section of a biscuit

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Comments

  1. 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. 🙂

  2. 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!

    1. Make sure you used self-rising flour and that it is fresh. I used Martha White brand and the biscuits were as pictured.

  3. 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!

  4. After mixing these up, can you just put them on your baking sheet like drop biscuits without the kneading?

    1. 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.

    2. I wouldn’t recommend it. You need the fat content of heavy cream since you aren’t using shortening/butter/lard.

    3. 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.

  5. Love this recipe. I have made it many times, turns out perfect everytime. So easy to make fast.

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