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Home » breads » 2-INGREDIENT CREAM BISCUITS (+Video)

2-INGREDIENT CREAM BISCUITS (+Video)

May 11, 2019 by Brandie @ The Country Cook 160 Comments

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5 from 12 votes

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

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.
Finished cream biscuits on a plate

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.

homemade heavy cream biscuits with jelly

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. Biscuits with a pat of butter

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.

measuring flour

You are using the wrong cup to measure.

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.
Liquid Measuring Cup
Dry Ingredient Measuring Cups

You tried to change the fat content. 

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:

DO NOT TWIST YOUR 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!!

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.)2-Ingredient Cream Biscuits recipe from The Country Cook

WHAT YOU’LL NEED:
White Lily Self-Rising flour
heavy cream
salted butter (for tops of biscuits)
self-rising flour, heavy cream, butter, biscuit cutter

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.
white lily flour with heavy cream Mix gently (it will be sticky).
biscuit dough
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.
biscuit dough with flour
Fold the dough a couple of times to form a ball. Pat or roll dough gently to a 1/2 inch thickness.

biscuit dough spread out

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.
cutting out biscuitsI 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.
cut out biscuits on baking 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. 
spread melted butter on biscuits
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. finished golden brown biscuits
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…
Homemade biscuits with butter and honey

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

Two Ingredient Homemade Cream Biscuits

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!
5 from 12 votes
Print Pin Rate
Course: bread
Cuisine: American
Keyword: cream biscuits
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6
Calories: 336kcal
Author: Brandie @ The Country Cook

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

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
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

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Filed Under: breads, side dishes Tagged With: biscuits, RECIPES WITH VIDEO

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

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Reader Interactions

Comments

  1. day313 says

    April 23, 2016 at 2:49 pm

    5 stars
    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 🙂

    Reply
  2. Brandie (The Country Cook) says

    April 26, 2016 at 2:59 am

    Of course the cast iron skillet is a must. So glad these biscuits were a hit for you.

    Reply
  3. Unknown says

    May 15, 2016 at 2:07 am

    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.

    Reply
  4. AnneB says

    October 18, 2016 at 12:06 am

    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.

    Reply
    • Brandie says

      October 18, 2016 at 9:38 am

      So glad these were a hit for you Anne!

      Reply
  5. Jody Morrow says

    November 16, 2016 at 4:01 pm

    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….

    Reply
    • Brandie says

      November 17, 2016 at 8:00 am

      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!

      Reply
  6. Doris Anderson says

    November 18, 2016 at 5:40 pm

    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

    Reply
  7. Sam says

    April 5, 2017 at 8:35 am

    Hi

    Is heavy cream the same as double thick cream? Where I stay they sell cream and then double thick cream?

    Reply
    • Brandie @ The Country Cook says

      April 6, 2017 at 11:56 am

      Hi Sam! Yes, you will want to purchase the double thick cream. Hope that helps 🙂

      Reply
  8. Lita Watson says

    June 11, 2017 at 11:48 pm

    5 stars
    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.

    Reply
  9. Samantha says

    September 3, 2017 at 8:51 pm

    Can I make this dough the night before ?

    Reply
  10. Ellen says

    September 20, 2017 at 1:06 pm

    5 stars
    These are fabulous!

    Reply
  11. Sim says

    December 4, 2017 at 9:34 pm

    5 stars
    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.

    Reply
  12. Linda says

    August 23, 2018 at 11:21 am

    5 stars
    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?

    Reply
    • Tanya D Warren says

      June 14, 2019 at 4:37 pm

      Linda…almond flour will not work… its just wont happen.

      Reply
  13. MICHELE says

    October 20, 2018 at 4:14 am

    5 stars
    Thanks for sharing recipe.

    Reply
  14. Arlene Mondak says

    November 28, 2018 at 9:11 pm

    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

    Reply
  15. Bill Biffle says

    January 6, 2019 at 12:37 pm

    5 stars
    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?

    Reply
    • Chris says

      May 18, 2019 at 10:18 am

      The one’s we made didn’t flake. Just perfect

      Reply
      • Brandie @ The Country Cook says

        May 19, 2019 at 10:11 am

        Thanks Chris!

    • Lindsay says

      August 24, 2019 at 2:58 am

      With a dairy allergy, wondering if canned coconut milk would work for the cream? & has anyone ever used a gluten free flour blend?

      Reply
  16. Doris says

    May 17, 2019 at 2:47 pm

    I know you said no subs, but can I use buttermilk.

    Reply
    • Brandie @ The Country Cook says

      May 17, 2019 at 7:41 pm

      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!

      Reply
  17. Chris says

    May 18, 2019 at 10:15 am

    5 stars
    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!!!!!

    Reply
    • Brandie @ The Country Cook says

      May 19, 2019 at 10:12 am

      Love hearing that Chris! Thank you so much for coming back to leave such a wonderful review!

      Reply
  18. Robyn says

    July 8, 2019 at 3:01 pm

    If I need to double or triple the recipe, how should I do that, just double or triple all the ingredients?

    Reply
    • Brandie @ The Country Cook says

      July 10, 2019 at 8:54 am

      Hi Robyn – yep. That seems like the best way to do it. 🙂

      Reply
  19. drew458 says

    November 5, 2019 at 9:42 am

    5 stars
    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.

    Reply
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