2-Ingredient Biscuits (+Video)
These 2-Ingredient 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 (FAQ’S)
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 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 Biscuits (+Video)
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 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 and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: July 2013
Updated and republished: October 2021
I just made these biscuits and I have to say that they are amazing. I couldn't believe how easy they were. I will be making them all the time.
Oh my goodness. I never post comments and I never try to out-do my grandma's buttermilk biscuits, but I had to post about how incredible these biscuits are. I didn't have that brand of flour, but my brand worked fine. So soft and melt-in-your-mouth good! Now my go-to recipe. Thanks for sharing !!
Making these as we speak!
I seriously love and appreciate how much detail you go into about the measuring cups. I had no clue it made a difference! I ran to the store this morning and got dry ingredient cups!! And biscuit Cutters! They look amazing and I am excited to try them!! I will be making these from here on out!
I am from WV and I make Buttermilk biscuits all the time from scratch and make them in an iron skillet. Tried this recipe and was very very good but I'm wondering if I can do these in an iron skillet as well ??
THANKS FOR A GREAT AND EASY RECIPE.
I made these first before the Sunday Breakfast and made the error of leaving them in the oven while I got the rest of the meal done.
They lost a lot of their softness, but were still very good.
Thanks again
Bob
I rarely make biscuit due to them coming out more like rocks! I tried this recipe tonight, and these are the lightest biscuits I have ever made! This will become my go to recipe for biscuits. My husband is currently eating his sixth one with butter and grape jelly of course. Thank you for such an easy and delicious recipe!
Hi there! Love your posts! I'm from Ireland and we love our biscuits here too! We call them scones tho and we call your cookies, biscuits! Raisins or sultanas are popular in scones here too. We have self- raising flour here but to be honest I prefer to add my own baking powder as that way I can control how much is added, sometimes with self-raising flour you don't know how much you're getting! When I'm feeling super organised I make up batches of the dry ingredients (incl raisins cos I love my fruity scones!) and keep them in separate bags in my pantry then just need to add the butter, Buttermilk & egg & they're mixed in no time! So just another angle from across the pond!! Thanks again for your great posts! Farewell from Ireland (Slan leat!)
I was so excited to find the white lily self rising to try these. But they didn't rise at all. They have a good taste but they are not big biscuits! No idea what I did wrong.
Hi Brandie!
First time biscuit maker here. I followed your instructions to a T, or so I thought. My dough was soooo sticky! It stuck to everything and my biscuits were more like blobs than perfect circles. They tasted great. Any tips?
I live in Texas, just north of Houston and no one sells White Lily. I ordered it from Smuckers online and got it in 3 days. I just got back from vacation in Alabama and they sell White Lily at Walmart and also in Mississippi and Louisiana. I lugged back 6 bags with me! It is in the freezer in vacuum sealed bags. Thankful I have enough for these delicious biscuits. I use parchment paper on my pans, follow all your directions exactly and they come out perfect everytime. I even through the remaining dough scraps on the cookie sheet and they are yummy with some homemade blackberry jelly. I LOVE this recipe. Thank you!!!
Does anyone know where you can find this brand of flour? I've never heard of it. I've looked in my local walmart but I didn't see it…
Brandie,
We are on low sodium diet. Can you use plain flour(only White Lily) and add baking powder and salt? Love, love your website, you always have the best recipes!
Runnergirl, what a sweet comment! Thank you so much!! I am so happy you had success! And I really appreciate you coming back to leave a comment and let me know. You are an official Biscuit Super Star!!
I wanted to make biscuits and gravy for dinner tonight. I figured I'd give these biscuits a try thinking if they came out hard or tough the gravy would make up for it. I WILL NEVER AGAIN USE A DIFFERENT RECIPE FOR BISCUITS!!!! I have been using bisquik and making drop biscuits for years now because every time I made cut biscuits they came out like hockey pucks! These came out perfectly for me and on the first try at that! They even looked like yours in the picture which almost never happens. Thank you for such an awesome recipe 🙂
I've lived in the South my whole life-50 SW of Houston in a Czech community & NEVER heard of White Lily Flour until here. I actually had a hard time finding it. Some Randall's have it. There is NO substitution for this flour!!!!! Unbelievable the difference in the results. My first biscuits I used what I always used, Pillsbury. They were like hockey pucks! White Lily-my husband says " This is not the same recipe!!' Threw old flour out! White Lily is the only one I will use now. Thank you!!!!
Same question as someone above: what do you do with the leftover dough and what if your fire alarm is sensitive to high temps? Also has anyone tried making the biscuits and freezing the baked biscuits? I would love to have these stocked up in the freezer.
My mother never cut her biscuits out she just pinched a small piece off her dough and rolled them in her hand and then put them on her pan to bake,they were always good.My Dad had made her a long bowl out of a tree trunk for her to make her biscuits in.I know she used self rising flour but I can't remember what brand she used.
Thank you for sharing, glad I found a biscuit recipe this great. Love this recipe. So easy and quick, they turned out great. So tasty.
Hey! First off, I both LOVE and HATE you 😀 This recipe is so freaking easy that I can whip up a mess of biscuits with almost every meal (which is why I love you) but me and grain based carbs don't really get along, I eat them then they cause me to get fat, then I cry and they cry it's really just a big mess (which is why I hate you.) And now, to make matters worse, my chef mind took over last night while I was baking up another batch of biscuits to go with dinner and thought "Hey, I wonder if I could turn these into breakfast scones?" and so I did! To the flour I added 1/2 cup brown sugar, 1/3 cup dried cranberries and 1 tbsp cinnamon then mixed with a fork till fully incorperated then I added the cream (I always use a fork to mix the dough) till it was forming large clumps. I tossed the whole thing on a floured surface and pressed it out to a large and thick circle (like you describe above) and then used a pizza cutter to quickly cut the circle in to 8 triangles, I then moved the whole circle triangle thing to a greased cookie sheet, covered it in melted butter and sprinkled sugar then baked it at 425 for 25 minutes and OMG these are the BEST scones (or sweet biscuits as my hubby says because we live in " 'merica!") ever!! Super moist and very satisfying 😀 Sorry to make you fat.
Hahaa! So funny! What a wonderful idea – love it! Thank you so much!!
Diane Manley , im from Australia can we get white lily here ?
You can Get The white lily Self rising Flour at walmart
My mom made biscuits very similar to these, except she used buttermilk and lard. She made the best scratch biscuits ever, and all of Nashville would back me on this statement. The Fire Dept.. would request them often. Just something she learned on her on. The other difference, and this might help those using high temp, was she would place them on the bottom rack in the oven, then take them out and place them on the top, on broil till lightly golden brown. Perfect every time! I am going to try them this way. Thanks!
I just made these this morning and they are fantastic…thanks for the recipe Brandie,delicious as usual!!
can I make these with gluten free flour
This is how my Grandma made them.. she also used butter but my neighbor across the street used Mayo in hers and was just as yummy.. especially with Red-eye gravy in the morning..