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 minutes
Cook Time 10 minutes
Total Time 15 minutes
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

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

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

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Comments

    1. I added sugar this morning and they turned out great. I don’t know if the sugar added to them or not. I added 2 tablespoons. This was the first time I made them and my other recipe had sugar so I thought “why not”.

  1. I just made these and they are the best, not to mention easiest, biscuits I have ever made! Very quick, easy and delish!!

    1. Great tasting biscuits and so easy. Can not wait to start experimenting with this recipe Thanks you.

  2. I just made this biscuit recipe and OMG they were the best biscuits I have ever made. They were so delicious with some honey butter. This recipe will be my new go to every time I make biscuits.

  3. I love this recipe! So easy and my family loves them! I always used to use Bakewell (brand of cream of tarter) and thought they were he best until I tried these. Hands down, best biscuits ever 😁

  4. I am a Southern girl, and much to my dismay, I have tried and failed to make biscuits for many years until this recipe. It’s taken me a few batches to get the “feel” of when it’s right but the last few ones have turned out consistently great. I love being able to make what’s needed-a few or a lot. I’m thankful for your work with this!

  5. I just made these and they are wonderful! Mine are not as high as the picture here but I probably pressed the dough too flat. I also brushed them with butter when they were done. I will always make this recipe….so easy!

      1. If I freeze the unbaked dough, at what temperature and how long should I bake these? Thank you!

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