These 2-Ingredient Cream Biscuits are the easiest, fluffiest homemade biscuits ever! Just self rising flour and heavy cream with melted butter on top!
2-INGREDIENT CREAM BISCUITS
EASY HOMEMADE BISCUITS
One of the things we learned is how many ways there are to make biscuits. Using just a few ingredients, you can change up the shape and flavor of the humble biscuit. One of my favorite biscuits that we made that day is the one I’m going to share with you today. This is the biscuit that me and my baking buddy, Brenda from A FARM GIRL’S DABBLES, were given as our biscuit task for that day. Brenda had never made biscuits before. But you would never know it. She couldn’t believe how good these turned out – on her first attempt ever! That’s how easy and amazingly delicious these biscuits are.
HOW TO MAKE TENDER AND SOFT BISCUITS
Biscuits are intimidating to make for many folks, but they really shouldn’t be This recipe along with WHITE LILY SELF-RISING FLOUR make it a lot less intimidating for the new or frustrated biscuit maker. Baking does not come naturally to me, so I tell you this, if I can do it, anyone can do it. This is what makes this biscuit turn out perfect every time. 
So, what’s the difference between self-rising and all-purpose flour?
Self-Rising flour already has the leavening agent (baking powder) and salt added in the flour mixture. First off, let’s start with the most common complaint any new biscuit maker has
“Every time I make biscuits, they turn out as hard as bricks.”
I hear this one a lot! We all know biscuits shouldn’t be hard. So, what could possibly be the problem?
You forgot to add a leavening agent (like 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. And I’m telling you, this White Lily Self-Rising flour is better than any other Self-Rising flour on the market (and I’m not getting paid to say that either). It makes all the difference!
Your baking powder has expired.
If you are using a recipe that calls for all-purpose flour and baking powder, then perhaps it’s the baking powder that is the problem. This is actually pretty common. Always check the expiration date on your can or box before baking. You’d be surprised how long that stuff sits in your pantry. Also, put a small bit on your tongue. It should taste metallic and almost “zing” your tongue. But once again, if using self-rising flour, it already has baking powder added so no need to worry about this.
You messed with the dough way too much.
We ain’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.
You measured too much flour without realizing it.
Some folks pack their measuring cups when measuring flour. I used to do this too. It’s a common mistake. And then you wonder why the mixture isn’t coming together like it should. Do. Not. Pack. This goes for any kind of baking you are doing. This isn’t like measuring brown sugar. You do not pack the cup. And it’s for this reason, I do not measure directly from the flour bag.
When you scoop directly from the flour bag, you tend to pack the flour in the cup and that will result in too much flour in your batter. 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.
You are using the wrong cup to measure.
You tried to change the fat content.
DO NOT TWIST YOUR BISCUIT CUTTER.
Ok, so having gone through all that, let’s make some biscuits. I promise, you got this. Your family will go nuts for these! And only 2 ingredients. Yep, just 2 (and a little melted butter.)
WHAT YOU’LL NEED:
White Lily Self-Rising flour
heavy cream
salted butter (for tops of biscuits)
HOW TO MAKE 2-INGREDIENT CREAM BISCUITS
Mix gently (it will be sticky).
I got about 3 biscuits from this first cutting. I probably could have cut out 4. 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 6 biscuits from this recipe. Place biscuits on your prepared cookie sheet.
If you follow these few suggestions here, I promise you will have a beautiful, fluffy and amazing tasting biscuit. If you can get your hands on some White Lily Self-Rising flour, then I know you will never go back to using anything else again because everyone will be so impressed by your soft and fluffy biscuits. Southern bakers swear by this flour for a reason.
Originally published: July 2013
Updated and republished: May 2019
2-INGREDIENT CREAM BISCUITS
Ingredients
- 1 3/4 cups White Lily Self-Rising flour
- 1 cup heavy cream
- 1/4 cup melted butter for tops of biscuits
Instructions
- Preheat oven to 500F degrees (yes, that is the correct temperature)
- Spray a baking sheet with a little nonstick spray.
- Measure out flour into a large bowl.
- Gradually stir in cream, adding enough to moisten flour to a sticky dough.
- Mix gently 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.
- Fold the dough ta couple of times to form a ball.
- Pat or roll dough gently to a 1/2 inch thickness.
- Take your 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 your biscuit cutter when cutting them out.
- Place biscuits on your prepared cookie sheet.
- Brush the tops of the biscuits with a bit of melted butter.
- 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.
Video
Notes
Nutrition
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I just made these this morning and they were great! I couldn't find White Lily self-rising flour at my store so I bought King Arthur brand. And I'm southern so of course I had to use my cast iron skillet 🙂
Of course the cast iron skillet is a must. So glad these biscuits were a hit for you.
These are the best biscuits ever! I can't stand the idea of wasting a single gram of dough, so instead of a round biscuit cutter, I use the lifting tool for cakes. Same premise after I have the dough patted out (don't slide, just straight up and down) and we have square biscuits. Taste great and no waste.
Was very hopeful for easy biscuits. They are light and fluffy. Thank you for sharing your recipe and I will use this for strawberry shortcake or something like that.
So glad these were a hit for you Anne!
I order my White Lily from Amazon… We can not buy this in Texas…Do not bake biscuits without this flour….. Wonderful recipe….Thank you….
Hi Jody! I am in total agreement. I usually tell folks to get it from Amazon if they can’t find it locally. It is totally worth it!
Hi! Can you double this recipe? The recipe is not big enough for my family.They love stew and biscuits.
Have a wonderful day with flour hands and on your counter.
Doris
Hi
Is heavy cream the same as double thick cream? Where I stay they sell cream and then double thick cream?
Hi Sam! Yes, you will want to purchase the double thick cream. Hope that helps 🙂
Can I replace melted butter by coconut oil? About reheating biscuits, I suggest spritzing them with water when reheating them in the oven to moisten the biscuits like they were before.
Can I make this dough the night before ?
These are fabulous!
Thank you. The scones are delicious. The bottom part of my scones were a bit burnt. I think I should lower the temperature and bake longer instead.
I have made these several times and love them. However, the doctor suggested I try the Keto plan. How would I substitute almond flour for the self rising flour?
Linda…almond flour will not work… its just wont happen.
Thanks for sharing recipe.
I need to make biscuits for 11 hungry teen agers to serve with breakfast. How would I adjust the recipe to give me at least 20 biscuits? Thank You
These are wonderful and easy, as advertised. My only concern is that they are “too flaky”! :-). Crumble under any handling. End up eating them with a fork or spoon. I live at 5000 ‘ and wonder if the high altitude might be the culprit. I’’ve tried kneading them a bit longer, and cooking them a minute or two longer, too. These seem to have helped a bit, but I’d still like to be able to lift one with a load of strawberry jam and get it all the way to my mouth! Any other ideas? Adding some regular flour? If so, how much?
The one’s we made didn’t flake. Just perfect
Thanks Chris!
With a dairy allergy, wondering if canned coconut milk would work for the cream? & has anyone ever used a gluten free flour blend?
I know you said no subs, but can I use buttermilk.
Hi Doris! I suppose you could. Just not a low fat one. I haven’t tried it yet but I’d love to know how it turns out for you!
These have the be the best biscuits I have ever eat. I turned my sister on to them and after she made and ate her first ones, she said that this would be the only kind she would ever make. I must agree!!!!!
Love hearing that Chris! Thank you so much for coming back to leave such a wonderful review!
If I need to double or triple the recipe, how should I do that, just double or triple all the ingredients?
Hi Robyn – yep. That seems like the best way to do it. 🙂
No, the best (and only !!!) way to measure flour is to weigh it. The nutrition label tells you how much a unit quantity weighs – flour is usually 30gm per 1/4 cup – so do the easy math.
A digital scale is the best gizmo you can have in the kitchen. I’ve added weight amounts to every recipe I have.
There are no amounts in this do I need how much flour or how much whipping cream
Sandra, just scroll to the bottom of the page where the printable recipe is located. 🙂
I live in California. We don’t have White Lily flour here. I’ve seen it, as a requirement, in many recipes. What makes it so special? Thanks!