Biscuit Recipe With Heavy Cream

The texture of the two ingredient biscuits are shown.

5 from 56 votes

Indulge in the delightful simplicity of our two-ingredient cream biscuits! These heavenly treats combine the perfect balance of rich, velvety cream with a tender, flaky texture, delivering a burst of pure joy in every bite.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Servings: Biscuits

Calories: 220kcal

Author: Lynn Polito

Equipment

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.

Nutrition