Get ready to have the biscuit game changed with these two-ingredient cream biscuits! These yummy biscuits combine the perfect balance of rich cream with a flaky texture that goes perfectly with so many different recipes!
If you love these biscuits, be sure to check out drop biscuits with self rising flour too!
Biscuits can be really intimidating to make. There are so many rules that you need to follow, like don't use butter that is too warm, don't overwork them, don't roll them out too much. It can be a lot! But not these biscuits! You won't believe how fast these easy biscuits are to make!
There's a secret ingredient to all biscuits! In my sourdough biscuits it's my sourdough discard, but in these fluffy biscuits it's the self rising flour! I always have self rising flour in my pantry because you can make so many different recipes! You can make pancakes with self-rising flour, waffles with self-rising flour, 3-ingredient dinner rolls, chocolate chip cookies with self-rising flour, and even banana bread with self-rising flour!
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Why You'll Love This Recipe
- These 2-ingredient cream biscuits are easy to make! What is easier than a two ingredient recipe? Mix the dry ingredients with the wet ingredients, cut, and bake! Just like Buttermilk Drop Biscuits and buttermilk biscuits, these are super easy to make!
- You don't need any equipment! All you need is a large bowl, a wooden spoon, and a 2-inch biscuit cutter. The biscuit cutter is optional because you can easily make these squares by cutting them with a knife or a sharp bench scraper.
- They are great for sweet or savory recipes! These are the perfect biscuits for sweet desserts, or to dip in soup and chili.
Ingredients in Two-Ingredient Biscuits
You only need a few simple ingredients to make these 2-ingredient biscuits!
- 2 cups self-rising flour. You can use your favorite brand of self-rising flour or if you have homemade self-rising flour that would work perfectly too. Make sure you are not using all purpose flour, you need self-rising flour. You can easily find self rising flour in the grocery store, but you can also make your own homemade self rising flour if you want too!
- Heavy cream. Heavy cream or heavy whipping cream. You really can't use anything less than heavy cream because you need the extra fat in these biscuits to get that southern biscuits texture.
See printable recipe card for full recipe information on ingredients and quantities.
Different Types of Flour
Self-rising flour is all purpose flour that has baking powder (the leavening agent) and a small teaspoon salt already in it. Classic southern recipes usually use self-rising flour instead of plain flour. Even though some people may think it is self-raising flour, it is actually self-rising flour. I love making banana bread with self-rising flour and sweet potato rolls.
King Arthur is my favorite variety of self-rising flour. White Lily self-rising flour is also a very popular brand of self-rising flour that you can find in the grocery store. If you don't have a bag of it in your pantry, you can make your own self-rising flour really easily!
Cake Flour is used to make cakes. It is a finer flour so the cakes stay nice and light and airy. It usually has a lower protein content as well so cakes don't get tough.
Bread flour is used to make breads like sourdough bread. It has a higher protein content which helps develop the gluten in bread. Bread flour is also made from a harder whole wheat flour, so it holds up better to making bread and the kneading process.
How to Make Two-Ingredient Biscuits
Tips and Tricks
- This is quite a sticky dough. Add a little more self-rising flour to the dough if the dough is unworkable. Don't add too much flour or the biscuits will become very dry.
- You can use a rolling pin if you would like to roll dough instead of shaping it with your hands, but I found it easy to simply press the dough into a mass and cut it from there.
How to Serve Two-Ingredient Biscuits
- As a strawberry shortcake. Cut the flakey biscuits in half and place biscuits on a plate. Cut up strawberries and pile them high on the biscuits. Top it with homemade whipped cream or ready made whipped cream. I won't judge! If you don't have fresh strawberries, you can also use Instant Pot strawberry jam.
- Use Greek yogurt! It might seem crazy, but you can actually use sour cream or Greek yogurt in place of heavy whipping cream in this easy homemade biscuits recipe.
- Use buttermilk! Just like Greek yogurt, make these buttermilk biscuits instead of cream biscuits.
- Make them savory! Mix in cheddar cheese, Colby jack cheese, Monterrey jack cheese, and some herbs to make this a more savory easy biscuit recipe.
- With eggs! Serve these delicious biscuits with chorizo, eggs, and potatoes for a hearty, filling breakfast!
Storage Tips
The great thing about this easy recipe is that there are lots of make-ahead options! You can make the dough ahead and the rolls ahead of time! Here's how!
To make the dough ahead of time, mix everything together and cover the bowl with plastic wrap. Place the dough in the refrigerator for up to 24 hours. When you are ready to bake the biscuits, place the unbaked biscuits on a baking sheet lined with parchment paper.
To make this cream biscuit recipe ahead of time, bake them completely and then allow them to cool to room temperature. Keep them in an airtight container up to 4 days. You can also freeze these rolls in a freezer safe bag for 3 months. Defrost them right on your counter.
Two-Ingredient Biscuit FAQs
Sure! If you do not want to roll the dough and cut it, you can scoop the dough out with an ice cream scoop and place them on a baking sheet.
No, these biscuits do not need to have butter in them.
Since we are only using 2 ingredients it is really important to make sure the ingredients are fresh. Do not use expired self-rising flour or the biscuits will not rise and become light and fluffy.
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📖 Recipe
2-Ingredient Cream Biscuits
Ingredients
- 2 cups Self-Rising Flour
- 1 ⅓ cups Heavy Cream
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Set that aside.
- In a large bowl, add the self-rising flour and heavy cream. Mix until just combined.
- Pour the dough onto a lightly floured surface. Shape it into a square dough.
- With a knife, cut the dough into nine equal pieces. Place the unbaked biscuits onto the prepared baking sheet.
- Brush a little bit of cream onto the top of the biscuits. Bake for 12-15 minutes or until the biscuits or golden brown.
Notes
- This is quite a sticky dough. Add a little more self-rising flour to the dough if the dough is unworkable. Don't add too much flour or the biscuits will become very dry.
- You can use a rolling pin if you would like to roll dough instead of shaping it with your hands, but I found it easy to simply press the dough into a mass and cut it from there.
- Keep them in an airtight container up to 4 days. You can also freeze these rolls in a freezer safe bag for 3 months. Defrost them right on your counter.
Kels says
I couldn't believe it might be possible to make biscuits with just 2 ingredients, but it certainly is! These are so light and fluffy, and easy! This is my new go-to biscuit recipe - thank you!
Lynn Polito says
Awesome! So happy to hear that!
Franny says
These were so EASY!!!!
They tasted just like my moms biscuits except hers have butter and milk in. I guess the heavy cream is a bit like those combined.
But so easy to just make them with 2 things!
The kids loved them 🙂 We had them with sausage gravy for breakfast yesterday.
I am going to try serving them with whipped cream and jam like they do in England next time.
Lynn Polito says
So happy to hear that! Thanks for making my recipe!