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!
I made your recipe again today. I added Colby Jack cheese. Awesome taste.
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.
Purchase a cheap weigh scale for example at Costco. Put a bowl on the scale and then “press the button Tare which will zero your bowl out. Now weigh exactly in oz.
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.
Mine came out raw in the middle. I think it’s because I made them about 3 inches wide. If I use my 3 inch cutter again, I’ll bake at 450. I’ll know better next time. The done parts were fantastic. Best biscuits recipe ever!
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.