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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!

closeup photo of a stack of biscuits.

FREQUENTLY ASKED QUESTIONS (FAQ’S)

What are cream biscuits made of?

Cream biscuits are simply biscuits made using heavy cream and self-rising flour. Heavy cream provides a a rich flavor to the biscuits.

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.

How do I get fluffy biscuits?

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.

My biscuits won’t rise. What did I do wrong?

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.

My biscuits always turn out hard or dense. What happened?

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.

Can I substitute the heavy cream with milk?

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.

Isn’t this recipe actually three ingredients not two?

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.

Can biscuits be frozen?

Absolutely! Just make sure you wrap them very thoroughly to prevent freezer burn.

Homemade Cream Biscuits recipe from The Country Cook, spatula holding a biscuit over a baking pan of biscuits.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • White Lily Self-Rising flour
  • heavy cream
  • salted butter (for tops of biscuits)
Ingredients needed: Self-Rising Flour, Heavy Cream, butter.

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.

self-rising flour in a white bowl.

Gradually stir in cream, adding enough to moisten flour to a sticky dough.

pouring heavy cream into white bowl that has self-rising flour in it.

Mix gently (it will be sticky).

sticky biscuit dough shown in a white bowl with a teal colored spoonula.

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. 

cream biscuit dough in a bowl on a silicone baking sheet.

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.

this biscuit dough in a large circle on a silicone baking mat.

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.

a biscuit dough cutter shown pushed into rolled out biscuit dough.

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.

six round biscuit dough circles shown on a 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. 

pastry brush shown spreading butter on biscuit dough.

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. 

three baked cream biscuits on a cookie sheet.

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.

butter spread on the inside of a cream biscuits.

CRAVING MORE RECIPES?

a cream biscuit shown on a silver spatula and being held over a baking sheet of baked biscuits

2-Ingredient Biscuits (+Video)

These 2-Ingredient Biscuits are the easiest, fluffiest homemade biscuits ever! Just self rising flour and heavy cream with melted butter on top!
4.83 from 68 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

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

YouTube 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.
Course: Breads
Cuisine: American

Nutrition

Calories: 336kcal | Carbohydrates: 27g | Protein: 5g | Fat: 22g | Sodium: 83mg

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.

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

Originally published: July 2013
Updated and republished: October 2021

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200 Comments

  1. I am 80 yrs. old and have been making biscuits for many years. I do not believe this recipe. I am going to try it this weekend. It is so simple. Can I use any self-rising flour? I have Gold Medal. DO NOT send to my Google acct. Please any replies to noconnell@maine.rr.com
    Thank you for you reply.

  2. I live in Oklahoma and need to research where White Lily Flower is sold. I don't think it is sold here but want to know what states close to Oklahoma does sell this flour. Want to buy some if I happen to visit one of these states while on vacation this summer. So if any of your readers could tell me of some places to get it I would appreciate it. Also want to tell you that my mother would press out her dough and then cut them out with a knife and all the grand kids loved her square biscuits. No second rolling to cut more biscuits and no wasted or tough biscuits! Also can be done and on the table quicker!I plan on making these for my grad kids too maybe with some chocolate gravy! Thanks for the great recipe!

  3. Now Sharon, those are the comments I like to get! They are so easy and delicious and I am so glad hubby approved! Happy eating!

  4. I made the 2 ingredient biscuits tonight and they were not only easy, but so, so delicious! My husband is a happy man right now…after dinner, he brought out the jam and kept going! I will definitely make these again and thanks so much for a great recipe.

  5. I know White Lilly is a tradition in the south, and I often use it myself for biscuits ( I have a bag in the pantry right now), but I have compared the nutrition lst on the side of different flour bags and most self rising flours that I checked have 2% protein just like WL. KAF says they use flour from the mid Atlantic states and they reformulated their flour two or three years ago. I still buy WL because it is cheaper, not because I think it is better.

  6. Try this one y'all…2 1/2 cup Lily White; 2 tsp sugar; 1/2 cup butter (one stick); 3/4 to 1 cup whipping cream. I melt the butter in the microwave before I mix it with the flour and sugar. Once the whipping cream is mixed in, I don't mess with it much, just roll 'em and cut 'em. Works great for me.

  7. Really liked your article on biscuits. I love biscuits and make them a lot. I don't know if I have ever eaten a bad biscuit, but some are just good and some are great. From other comments, I guess these are great. I find White Lilly flour at Krogers near Indianapolis, IN. Another website said Indiana is about as far North as you can find it, and I think that the farther west you go it gets harder to find. I think the reason Kroger sells it up here is because Kroger has a strong presence in the South, and probably sells it to be competitive in their southern stores. ( Just my opinion). For those of you who are having trouble finding White Lilly, I noticed on my last trip to the store to get a bag of White Lilly, the protein level on the white Lilly is only 2%, while most AP flour is around 6-7% ( I think). But I checked a bag of King Arthur self rising flour and was surprised to see that it was also 2%. I sent an email to KAF noting the similarity and in their response they said they reformulated their self rising flour 2 years ago. If i couldn't find the White Lilly, I think I might give the KAF SR flour a try.
    What I found interesting about this recipe is its lack of fat. I have looked at a lot of biscuit recipes and they all use fat, shortening, lard or butter in them, but from the pictures it seems these are just fine without fat. I will give this recipe a try tomorrow. I bought the cream today.

  8. These were amazeballs! I didn't have self-rising flour, so I substituted 1 3/4 c. all-purpose flour, 3 tsp. baking powder, & 3/4 tsp. salt. (Same amount of cream.) I used them for breakfast biscuit sandwiches, but they were good just by themselves without extra butter, and I'd even use them for biscuits and gravy. Two thumbs up.

  9. HELLO , I just made these this morning and I was so impressed.
    Great recipe, just simply yummy.
    I would not change a thing.
    Thanks for posting these easy, Delicious biscuits that are so easy to make.

    Caroline

  10. I've been seeing this recipe since I started following you on Facebook, and finally found White Lily flour at my local Kroger, so knew the time had come for me to make these. Long story short, these are the *BEST* biscuits I've ever eaten! There aren't enough superlatives to describe just how good they are. Mine didn't turn out quite as pretty as your photos, but the taste and texture are beyond compare. Thank you for this recipe, which will be my go-to recipe for biscuits from here on out. Yummy yummy!

  11. I will be making these biscuits and then freezing them to take on vacation. Do I thaw the biscuit when reheating or do I reheat from frozen?

  12. I am so thrilled to have found your recipe! I'm in GA and have always used White Lily self rising flour. This was easy as pie. My in-laws in MN can't find self rising flour so when they visit they stock up on it. I use it in my fried chicken recipe and they just love that. Now they'll love my biscuits. I thank you so much. I now make biscuits like Granny did.

  13. over here in the uk we use standardised self raising flour for virtually all baking unless the recipe says to use plain flour (equiv to your all purpose) or strong white flour (specific bread baking flour) if you find your SR flour isnt doing what it should, you can always add extra baking powder to the recipe to give it a boost in 1/2 tsp increments ( may need to experiment a little to achieve good outcome)

  14. the recipe i use is: 1 pint of heavy whipping cream and 3 cups white lily self-rising flour.

    when i was reading this i said to myself… wait a minute, did *I write this????? i've been making whipping cream biscuits for years. i've done my best to spread the word, even shipped white lily flour to cali and ohio… before 9/11!!! after that i was too worried to mail 'white powdery substances'.

    i worked at an oil refinery and one of the guys came in with an armful of pillsbury flour, wesson oil, baking powder and all kind of sifters and bowls and such so he could 'make his grandmother's biscuits'. well, he mixed it all up and threw it on the counter and kneaded the living crap out of it. i told him the same thing… 'no no, don't do that! biscuits are not bread!' well they came out like hockey pucks, about an inch of hard brown crust and empty inside. he was shocked that they didn't come out like grandma's. i told him his grandma could probably make biscuits out of sawdust. but anyway, i decided to take up the banner and teach those guys how to make biscuits. i brought in the easiest thing for them… butter flavored crisco… along with white lily self-rising flour and milk and showed them the tricks to measuring… not to tamp, etc. but we made drop biscuits, not the kind you just drop from the spoon with the burned points on them, but the kind where you gently toss the dough back and forth in lightly floured hands until it's smooth. i'd tell them… 'easy! you're not breading an oyster!'

    well, they got the whole thing down and were making their own biscuits then one guy came into the shack where i was working and reached into the trash, picked up the recipe part of the sunday paper and said 'hey looky here… whipping cream biscuits'. he wanted me to make them and i said 'no… they're not going to come out right and i'll get the blame!' well, the next day he brought in the whipping cream and white lily s/r flour and wanted me to make them so i did. and that was it, whipping cream biscuits from then on out!!

    i brought sacks of flour with me when i went out of town to visit friends and like i said, mailed it across the country to other friends. i always told them "it HAD to be white lily!" one of the maintenance workers ate one of the biscuits and he came and asked me very quietly and anxiously if he could have the recipe… a lot of people down here hoard recipes and won't give them out. but of course i was thrilled to give it to him. he actually used to own a restaurant and said those were the best biscuits he'd ever tasted.

  15. Found your recipe on Pinterest and had to try it. I've made them three times and they came out delicious every time! Thanks so much!

  16. A tip that I learned years ago from an amazing baker is to use a spoon to scoop your flour into the measuring cup rather than scooping the cup in the bag. It's the same idea as fluffing with a fork, but then you don't have to worry about making as much of a mess and can spoon from any size container.

  17. This recipe is close to how I make biscuits but I use buttermilk instead of heavy cream. I handle the dough very little and they turn out great every time. I am definitely going to try these.

  18. I was craving biscuits and gravy this morning but biscuits are such a pain (and a mess) to make. And then I saw your recipe on Pinterest and had to try it. They came out PERFECT! I made mine 2" in diameter and got 9 biscuits. I had to bake them for 11 minutes instead of the 8-10 but they turned out to be the best and easiest biscuits I've ever made and I thought my old recipe couldn't be touched! Well, out that one goes. This is the only recipe I'm going to use from now on. Thanks!! 🙂

  19. Made these biscuits today for breakfast and they were delicious!! They were light and fluffy…perfect!
    Thank you for the great recipe!!

  20. Oh my, I can't wait! So tired of buying canned biscuits! My mother only ever used Bisquick growing up, so I've been experimenting with recipes & yours sounds like what I want for rushing around on Sunday mornings! Maybe my 5 yr old will even start eating biscuits!

    Do you know if for a cream substitute I can use my go to?
    (For each cup of heavy cream, I melt 1/3 cup of unsalted butter and add it to 3/4 cup of prepared powdered milk) I don't know that I'd go through enough heavy cream to justify buying it & so far this has worked in other recipes for me fairly well!

  21. OMG I have to thank you for this recipe. Mine never turn out, ever. I ordered White Lily flour on Amazon and it came today, Christmas Eve. I followed your instructions except I bake on stonewear so I didn't have to grease the pan. They were amazing. So soft and fluffy and they rose up tall!

  22. Question..is there enough fat content in the whipping cream to make up for not using shortening or butter in other biscuit recipes? I just can't wrap my head around how these will be the same. Also, at 500 degrees, would you place them on the center rack in the oven?