2-Ingredient Cream Biscuits (+Video)
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 CREAM BISCUITS:
Cream biscuits are simply biscuits made using heavy cream and self-rising flour. Heavy cream provides a a rich flavor to the biscuits.
Self-Rising flour already has the leavening agent (baking powder) and salt added in the flour mixture.
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.
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.
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.
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.
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.
Absolutely! Just make sure you wrap them very thoroughly to prevent freezer burn.
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 1/2 inch thickness. I just pressed it out gently with my hands, leaving the dough fairly thick.
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.
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.
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.
CRAVING MORE RECIPES?
2-Ingredient Cream Biscuits (+Video)
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 a couple of times to form a ball.
- Pat or roll dough gently to a 1/2-inch thickness.
- Take a 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 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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: July 2013
Updated and republished: October 2021
can I make these with half and half?
These biscuits are so delicious and so easy to make! Thanks for sharing this recipe! ❤
Love hearing that Nancy! Thanks so much!
These are perfection every single time! I will never make biscuits any other way. I’m all about saving time, and reducing waste, so rather than rolling them out and cutting with a biscuit cutter, I pat the dough into a rectangle, and use a bench scraper to cut the biscuits into squares. This leaves no scraps, and only one time cutting. It’s super quick and easy!
I’ve added things directly to the dough, such as bacon, cheddar cheese, ham, chives, dried fruit, etc. these are so versatile! A bacon cheddar biscuit, with an egg on it is a super quick and hearty breakfast. Ham, cheese, and green onion biscuit with jam is heavenly! Plan biscuits, brushed with butter, and sprinkled with sugar before baking are wonderful for strawberry shortcake!
THANK YOU for this amazing recipe!
Who knew making biscuits could ever be this easy & DELICIOUS too? Thank you for sharing your recipe, turned out absolutely great! Will never buy frozen or canned again. These are fabulous.
Could I use full fat buttermilk?
My mother-in-law made a world beater biscuit. I tried to do it for years, failed, and gave up. I saw this recipe and said “TWOingredients! NO way!” Uh, YES WAY! I use White Lilly flour, which is made from a softer wheat. The dough is very shaggy, but not difficult to manage at all. I weigh the flour to get precisely the right amount (250 grams). Then sift the flour through a mesh strainer which aerates it. Press out dough, cut as directed, bake at this high temp. These have an amazing lightness, wonderful texture, slightly crispy bottoms, perfectly brown on top- they’re everything you want in a biscuit. Perfect with jelly/jam/honey, a slice of country ham /bacon/sausage, nestled under saugage/chipped beef gravy, or holding a nice thick slice of homegrown tomato….omg, SO good!
It still surprises me to this day that it works! Lol! White Lily truly is magical! And now you’ve made me hungry thinking about a garden fresh slice of tomato on a biscuit! Ha! Thank you Lee!
we don’t have While Lily Flour here where I live will any self raising flour work?
You can. The best kind is winter wheat self-rising flour if you can find it.
Wow! Did not think these would turn out as good as they did! Super soft and fluffy!
Trying this recipe
OMG! The biscuits are so light and fluffy. They melt in your mouth. I have made these biscuits several times and.it’s very easy to make. Thanks for the Recipe!
Fabulous Delish! Light & Fluffy
Can you put biscuits in cast iron skillet
You sure can. Just use shortening to grease the pan well and you will love the results!
I only have half & half. Could I add extra butter to make up for the fat in heavy cream?
No, it won’t turn out the same. I’m sorry.
Hi I would love to make this recipe but don’t have self rising flour but have lots of all purpose flour
Would you be able to guide me in how much baking powder to use if substituting the all purpose 1:1
thanks
You can make your own self-rising flour. For each cup of all-purpose flour you’ll need to add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Whisk it together well to combine. 🙂
Thank you! It turned out delicious!!
I have made other recipes with the same ingredients with equal amounts of heavy cream and flour and they were very sticky. This recipe has the right amount of both of those plus the brushing of butter enhances the flour. Cleanup was a lot easier too.
and White Lily flour is a finer grind than AP. It’s called “00” flour in other countries.