These 2-Ingredient Cream Biscuits are the easiest, fluffiest homemade biscuits ever! Just self rising flour and heavy cream with melted butter on top!
Keyword: cream biscuits
Author: Brandie @ The Country Cook
1 3/4cupsWhite Lily Self-Rising flour
1/4cupmelted butterfor tops of biscuits
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.
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.