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 RECIPE
Some of y'all might remember reading my post last week about my trip to Nashville for the Southern Baking Retreat. It was such an amazing trip in so many ways. But one of the best parts of the trips was we got to make biscuits. I mean, who doesn't love a good homemade biscuit? There's nothing like 'em! Especially these 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. 
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. 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?
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. 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!
- Also, I highly recommend using an aluminum-free baking powder when making any kind of biscuits.
WHEN MAKING CREAM BISCUITS, CHECK THE EXPIRATION DATE ON YOUR BAKING POWDER.
- 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. But once again, if using self-rising flour, it already has baking powder added so no need to worry about this.
DON'T MESS WITH THE DOUGH TOO MUCH WHEN MAKING CREAM BISCUITS
- 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.
BE CAREFUL ABOUT MEASURING TOO MUCH FLOUR WHEN MAKING BISCUITS
- 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.
WHAT CUPS DO I USE TO MEASURE WET AND DRY INGREDIENTS?
- 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. Experienced biscuit makers know what a good biscuit dough should feel like. Many of them know if they have too much flour or too little flour in a dough and can add more until it's the right consistency. But until you get to that point, make sure you are using the right cups. This tip goes for all your baking recipes.
BE CAREUL WHEN SUBSTITUTING FAT IN BISCUIT RECIPES
- 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. You can make a buttermilk substitute most times with a bit of whole milk and lemon juice or vinegar (here's another case where you should never use skim or low fat milk).
- Buttermilk is thick. And some recipes require that thickness. So if your buttermilk substitute is not thickened, it may not work in your recipe. There is a buttermilk powder on the market. It works fine, but honestly, nothing tastes quite like good, real buttermilk to me. But the powder usually works in a pinch. Fat is needed in most baking recipes for a reason so keep it there unless the recipe creator has given instructions that a substitute can be used. And another mention of note when making biscuits:
WHEN MAKING BISCUITS, DO NOT TWIST THE BISCUIT CUTTER
- When you press into the biscuit dough, push straight down and pull up. Do not twist the biscuit cutter in the dough. Twisting it seals the edges off and will keep your biscuit from rising. Resist the twist!!
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.)
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
White Lily Self-Rising flour
heavy cream
salted butter (for tops of biscuits)
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.
Mix gently (it will be sticky).
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 a couple of times to form a ball. Pat or roll dough gently to a ½ inch thickness.
You'll notice, it's not rolled out into a big sheet. I just pressed it out gently with my hands, leaving the dough fairly thick. 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. Just press down, and pull up.
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.
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.
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. 
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. Mmmm...
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.
Enjoy!
Originally published: July 2013
Updated and republished: May 2019
2-INGREDIENT CREAM BISCUITS
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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Servings: 6
Calories: 336kcal
Ingredients
- 1 ¾ cups White Lily Self-Rising flour
- 1 cup heavy cream
- ¼ 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 ½ 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
To Store: Cool biscuits completely. Wrap in plastic wrap or place in freezer storage containers. Biscuits can be frozen for up to one month. To reheat: Place biscuits on baking pan and bake 5 to 10 minutes at 400°F. Refrigeration is not recommended.
Nutrition
Calories: 336kcal | Carbohydrates: 27g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 83mg | Potassium: 66mg | Vitamin A: 820IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 0.3mg
Nutritional Disclaimer
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I rarely make biscuits anymore...but I will be trying this recipe...my husband will be thrilled again! 🙂
This recipe will make biscuit making fun again. I love biscuits any way I can get them but my hubby says these are his absolute favorite and really they couldn't be easier to make. Good one to make with kids!
Can I use normal flour and yeast as I can not find the flour you suggested
This isn't a yeast bread so you don't want to use yeast. You can use any brand of self-rising flour. I just happen to love this particular brand 🙂
Gold Metal has a self rising flour.
Wish I could find White Lily brand at our major stores.
Got mine from Amazon.
Ingles grocery has White Lily where I live.
Not yeast. When you don't have self-rising flour you will need baking powder and salt to make biscuits.
I'm definitely not good at making biscuits. And admittedly have only made drop biscuits with Bisquick. Never with good results!
I'm going to try this recipe with the hopes of finally turning out a descent biscuit.
I love chicken pot pie with biscuits so here's hoping!
Hope you love it!!!
sooooooooo preheat the oven to 500 degrees??? is that correct??? Can't wait to make these!!!
That is correct! Have fun making these! 🙂
Look at those biscuits....they are beautiful Brandie! Makes me want to make some for breakfast! Have to make them early in the morning here in Texas. The temperatures are in the upper 90's and 100's, but that doesn't keep me from baking when you know you are having these 🙂
Meant to say I ordered my White Lily flower after seeing your post...there you go...I'm ready to make some!
You won't regret it Kay! I just know you are going to love it!!
Great recipe, Brandie! I found homemade biscuits to be so intimidating. Your post makes them seem much easier.
You can do this Brandi! Just a few basic techniques like I mentioned above and you can do these easily. If you have any questions, just let me know 🙂
I grew up with White Lily Flour, and at the age of 70, I am not likely to change!! It used to be made in a nearby town, but was sold several years ago and is now made elsewhere. The quality is still the same, though, and I've tried some less expensive products, only to return to White Lily. Happy to say that my daughter has the same loyalty! I'll try this recipe, for sure! Oh, and White Lily used to make THE BEST muffin mixes in pouches, but the new company stopped making those, and I still miss them. Martha White is not bad, but just is not the same as White Lily.
Glenda, I love hearing that. I am well and truly hooked on it now!
My grandmother taught me to make biscuits, but she told me the real secret was to use White Lily flour!
Glenda, I am 67 yrs. old and I loved White Lily Blueberry muffins, a few other flavors but our boys loved blueberry. I have tried the other pouches but just not as good. My Mama would make the best biscuits with White Lily flour and buttermilk. They were so light and not fall apart. I can make a light biscuit but mine fall apart. Not like my sweet Mama's.
White Lilly is a soft red winter wheat flour , growned in fall and harvested in spring, mostly it is grown in the southern states. see lots of fields on the KY and TN boarder lines growing in the winter. It is based out of Memphis, TN. Most cake flours are soft winter wheat, so they would be close to White Lilly.
Once you've tried White Lily, no other flour will do! Baked items just do not have the same taste nor texture as White Lily! I must try these soon...Love your site, Brandie!
Yes! I would totally agree with that. Who knew flour could make so much of a difference? But it really does!
I just bought White Lily flour last week but haven't tried it yet, glad for these reviews and this post here!
These biscuits are amazing, few ingredients and look at how yummy they are! I need these, asap!
Pamela, you won't be disappointed. I just know you are going to love these 🙂
This was such a blast for me, loved making biscuits and trying out the different kinds! I have been experimenting quite a bit this week with trying to come up with a version for my "Midwest" friends who can't get their hands on White Lily. I'm not there yet. White Lily is definitely some special flour for light and fluffy and flavorful biscuits. I WILL find a way to keep it in my pantry, even if it means ordering it online!
Thanks for the little tips as a Reminder: DRY ingredient measuring cups, using a Cutter and NOT twisting.
Of course you Must use BUTTER if it's calling for it. Try making what I've called my basic cookie recipe, which is a sort of Shortbread Cookie recipe with margarine instead of butter and you'll notice the Difference. Butter makes your cookies Crisper, so if you like a softer cookie, go with the oleo ;>
Great tips about the cookies Annie. Thank you!
Haven’t seen the word “ Oleo”
Or heard it used since the 70’s .
That’s what my Grandma called butter.
Can you double this recipie? Im going to get some White Lily flour!!! Thanks!!!
You definitely can double this recipe Kristy. Hope you love it. Make sure you come back to let me know how it turned out!
What an awesome tutorial Brandie. Your biscuits look tooooo beautiful and inviting! I've been making lots of 7-Up biscuits lately...amazing what ideas folks come up with huh? We don't have this White Lily flour around here, so I will be on the hunt to get some. Thanks much for sharing.
Really looking forward to trying these, any idea on how they would work with coconut milk ?
Hi Angie, I don't cook or bake with coconut milk so I really couldn't tell you how that would turn out. But I will say that you need heavy cream in this recipe. It's the only one I would use. 🙂
I have used White Lily Self Rising Flour for years. My grandmother used it and always had the best biscuits.. I use to have trouble finding in it Indiana and I use to go to Ky and get it. Then when I lived in Fl I had trouble finding it for awhile.. Oh I was so glad when the Publix started carrying it.
For the ones who have never used it, you are missing the best biscuits.
I completely agree Belinda!
Thank you!
Those are yummy looking biscuits, Brandi! I was a biscuitmaker for Bojangles for a year and a half so I've made LOTS AND LOTS of biscuits...I even burned a couple of panfuls, too!!
Brandie you were in my little piece of the world. Hope Nashville made you feel welcome. My Dad taught me how to make biscuits when I was a little girl. And White Lily has been a staple in our home for a long time
Brandie you were in my little piece of the world. Hope Nashville made you feel welcome. My Dad taught me how to make biscuits when I was a little girl. And White Lily has been a staple in our home for a long time
Yep...that's how it's done. I'm a Martha White fan but White Lily is a good flour,too and yes the flour matters alot. You did a great tutorial. I set the oven to about 450 degrees. I think the next time I make 'em I'll try it at 500. Thanks for sharing.
I'm inspired!! I have wanted to start baking scones again too but thought it too much trouble. I think using the White Lily flour could be worth experimenting with.
Thanks... that trip to nashville sure was worthwhile.
Living in the North, I can't get White Lily flour unless I order it on line and at $9.95 a bag it's expensive. Can I use another self rising flour and still get the same wonderful results as you did? My hubby grew up on biscuits and I know that he would sure enjoy these! Thanks for posting this recipe....I so enjoy your newsletters! Carol
Hi Carol! I wish I could tell you that you would get the same results, but really, it's the flour that makes these so special. You can certainly use other self-rising flours and this recipe will still work. But I really recommend the White Lily if you can ever get your hands on it and you'll see the difference 🙂
I believe that I will be buying some White Lily flour.....ASAP! These biscuits look amazing.
I just made these wonderful biscuits. I used a stoneware pan and should have baked them another minute or two longer. They looked done, but were a little doughy on the inside. But the flavor and texture were magnificent. Who would have thought heavy cream could make a biscuit this good? White Lily has been my go to flour for 25 years. Thank goodness I can find it easily. Thanks so much for sharing this with us!
P.S. I found a tip online for kneading dough that I thought I'd share. Use a pillowcase. You may have heard of this before, but I had never. I saw it on a video a few months ago. I've always had a hard time with dough being hard to deal with because it is sticky. Since learning to spread flour on a pillowcase and pulling it up around the dough to knead it, my problem has disappeared!
Tammy
I like your pillow case tip. I keep a large piece of unbleached muslin in my cabinet, lightly floured to make my biscuits and any other pastry on. I used the muslin to lightly "knead" the dough about 3 times, gently folding the dough over without touching it with my hands.. Makes delicious flaky biscuits!
I used Martha White flour for many years. On a whim, I decided to give White Lily a shot. I never looked at Martha again, bless her heart. Now, I live in Jordan and can't get either one. Not only that, self rising flour is unheard of here! After adjusting to using plain flour, and to the higher altitude, my biscuits are finally good again. This recipe makes me want to dance around the kitchen. I'll definitely be going to the market in the cool of the evening to stock up on some heavy cream. Gawd, I adore biscuits and my Middle Eastern friends have learnt to love them too! Thanks for sharing this recipe!
I have to say I LOVE this flour. This was the only one that my mom would buy to make biscuits with. She didn't like the biscuits to look yellow like a lot of other flours can produce. I continue that tradition and this is the only flour I buy as well. My hubs says my cat-head biscuits are the best in the whole world.
I love this recipe and the amount of detail you had about everything anyone ever needs to know about making biscuits. Wonderful. I am going to feature the biscuits with a link to all your wonderful writing and pics. I am also going to make them!