2-Ingredient Cream Biscuits (+Video)

Name: 2-Ingredient Cream Biscuits (+Video) - The Country Cook
Uploaded: 2021-10-11
Duration: 1 min 1 s
Description: These 2-Ingredient Cream Biscuits are the easiest, fluffiest homemade biscuits ever! Just self rising flour and heavy cream with melted butter on top!

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These 2-Ingredient Cream Biscuits are the easiest, fluffiest homemade biscuits ever! These biscuits turn out tender and flaky every time!

AN EASY HOMEMADE BISCUIT RECIPE

Who doesn't love a good homemade biscuit? There's nothing like them! Especially these 2-Ingredient Cream Biscuits. I am going to show you how to make easy homemade biscuits. All you need to know are some basic baking techniques and your biscuits will come out perfect every single time! Biscuits are intimidating to make for many folks, but they really shouldn't be. Baking does not come naturally to me, so I will tell you this, if I can do it, anyone can do it!

FREQUENTLY ASKED QUESTIONS ABOUT BISCUITS:

What are cream biscuits made of?

Cream biscuits are simply biscuits made using heavy cream and self-rising flour. Heavy cream provides a a rich flavor to the biscuits.

Can you substitute heavy whipping cream for buttermilk?

Heavy Cream (sometimes called heavy whipping cream) can usually be substituted with buttermilk. It does alter the flavor a bit. With only two ingredients in this recipe, I would make it first using the navy cream and then experiment with the buttermilk so you can decide which flavor profile you prefer.

Are cream biscuits the same as scones?

I get this question a lot from my U.K. followers. Cream biscuits are not the same as scones. Cream biscuits are light and fluffy where as scones are a bit more crumbly. Cream biscuits are closer to a soft bread than they are to a scone.

What's the difference between all-purpose flour and self-rising flour?

Self-Rising flour already has the leavening agent (baking powder) and salt added in the flour mixture.

How do I get fluffy biscuits?

I hear this one a lot! We all know biscuits shouldn't be hard. So, what could possibly be the problem?
Did you forget your leavening agent (baking powder)? When using all-purpose flour to make biscuits, you have to add some sort of leavening agent to get your dough to rise when baking. But, when you use self-rising flour, it already has the leavening added so you don't have to worry about adding in baking powder or salt. Also, make sure your baking powder isn't expired.

My biscuits won't rise. What did I do wrong?

You are probably twisting the biscuit cutter when cutting out the biscuits. This is definitely the biggest cause. You just want to push down and pull right back up. When you twist the biscuit cutter, you are sealing the edges and therefore making it impossible for them to rise.

My biscuits always turn out hard or dense. What happened?

1. You probably overworked the dough. We aren't making bread here. Biscuit dough (unlike bread dough) does not like to be handled and kneaded a lot. A couple of folds and then cut them out. That's it. You do not knead the dough until smooth and elastic, like you would bread.
2. You measured too much flour. Some folks pack measuring cups when measuring flour. It's a common mistake. The best way to measure flour is to have the flour in a bowl or a flour canister where there is plenty of room to work. I give the flour a good stir first with a fork. This loosens it up a bit and helps stir a little bit of air in there. Then I dip my measuring cup in the flour and scoop off any excess flour. No packing. Just dip and scoop off excess. Either using your finger or a butter knife.

Are there different measuring cups for wet and dry ingredients?

Yes! There are cups for measuring dry ingredients and there are ones for measuring liquid ingredients. Don't try to scoop flour into a liquid measuring cup. And don't try to measure liquid in a dry ingredient cup. It just doesn't measure the same. Liquid cups have the lines on the side and dry measuring cups are individual cups for each measured size (usually ¼ cup, ⅓ cup, ½ cup and 1 cup).

Can I substitute the heavy cream with milk?

No. Not for this recipe. Biscuits are a science really. So be careful when you want to switch out the fats in a biscuit recipe. Especially if you are not an experienced baker. Changing out ingredients could mess up the recipe entirely. If a recipe calls specifically for butter - use real butter. Not margarine. Not oil. If a recipe calls for heavy cream, use heavy cream, not milk. If a baking recipe calls for milk, don't use skim milk, 2% or higher milk fat is always best. If a recipe calls for buttermilk, use real buttermilk. When there are so few ingredients in a recipe, its very important you use quality ingredients and no substitutes.

Isn't this recipe actually three ingredients not two?

The melted butter I add on top is optional so I don't include it as part of the actual ingredients needed to make the biscuits.

Can biscuits be frozen?

Absolutely! Just make sure you wrap them very thoroughly to prevent freezer burn.

Homemade Cream Biscuits recipe from The Country Cook, spatula holding a biscuit over a baking pan of biscuits.

INGREDIENTS NEEDED FOR CREAM BISCUITS: (FULL RECIPE AT THE BOTTOM OF THE POST)

White Lily Self-Rising flour
heavy cream
salted butter (for tops of biscuits)

Ingredients needed: Self-Rising Flour, Heavy Cream, butter.

HOW TO MAKE 2-INGREDIENT CREAM BISCUITS:

Preheat oven to 500F degrees (yes, that is the correct temperature). Spray a baking sheet with a little nonstick spray. Measure out flour (using technique above) into a large bowl.

Gradually stir in cream, adding enough to moisten flour to a sticky dough.

pouring heavy cream into white bowl that has self-rising flour in it.

Mix gently (it will be sticky).

sticky biscuit dough shown in a white bowl with a teal colored spoonula.

Then turn dough out onto a lightly floured surface (use the self-rising flour). If it is too sticky to handle, add just a sprinkling of self-rising flour to the top.

cream biscuit dough in a bowl on a silicone baking sheet.

Fold the dough a couple of times to form a ball. Pat or roll dough gently to a ½ inch thickness. I just pressed it out gently with my hands, leaving the dough fairly thick.

this biscuit dough in a large circle on a silicone baking mat.

Take the biscuit cutter and dip it in a bit of the self-rising flour (this will keep it from sticking to the dough as it cuts). Then begin to cut out biscuits as close together as possible. Do not twist the biscuit cutter when cutting them out. Just press down, and pull up.

a biscuit dough cutter shown pushed into rolled out biscuit dough.

I got about 4 biscuits from this first cutting. Then I rolled the dough back up and spread it out again. Then did a second cutting. Don't cut the dough more than twice. The dough starts to get tough after that and it changes the texture. So two cuttings will be the maximum for these biscuits. I get about 7-8` biscuits from this recipe. Place biscuits on prepared cookie sheet.

six round biscuit dough circles shown on a cookie sheet.

Note: Place biscuits close to each other (with sides touching) for soft biscuit sides. Separate biscuits if you want a biscuit with slightly crisper sides. Brush the tops of the biscuits with a bit of melted butter.

pastry brush shown spreading butter on biscuit dough.

Then place biscuits (one sheet at a time, in the middle rack) in preheated oven and bake for about 8-10 minutes or until tops are golden brown.

three baked cream biscuits on a cookie sheet.

Brush tops of biscuits with a little more melted butter and serve while warm. And then put a little more butter on the insides if you'd like too along with some honey.

butter spread on the inside of a cream biscuits.

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