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These 2 ingredient biscuits are so darn easy and delicious you might find yourself making biscuits all the time! Made with just heavy cream and self-rising flour, this biscuit recipe is mixed up in minutes and are ready to bake in no time. In 30 minutes or less, these biscuits are ready to be devoured.
Is there anything better than a homemade biscuit on the weekend to slather on some butter? Maybe layer with a runny fried egg, crispy bacon, and melted cheese? I think not. But going to all that fuss sometimes is just a bit of pain on the weekends. Enter the easiest biscuit recipe ever. These 2 ingredient biscuits. Yes, your eyes have not read that wrong. Just 2 simple ingredients – heavy cream and self-rising flour.
Listen, I love making a homemade buttermilk biscuit with all its layers and buttery goodness, but these simple 2 ingredients biscuits are the perfect shortcut to those traditional rolled biscuits when you don’t have the time but want biscuits now!
I adapted this biscuit recipe from Taste of Home, and played around with the ratio of how much heavy cream and self-rising flour. I wanted a light, tender, melt in your mouth biscuit that also held together and wasn’t too crumbly or dry. After a few rounds of trial and error (and lots of taste testing!) I think I landed on the perfect 2 ingredient biscuit recipe perfect for the weekends!
See Also:
- No more rolling and cutting out dough with these easy buttermilk drop biscuits – perfect for when you need last minute biscuits on the table!
- If you’re new to making biscuits then be sure to check out my 9 secrets to fluffy biscuits, so you end up with perfect biscuits every time.
- Got more self rising flour? Grab some buttermilk and make these 3 ingredient self rising biscuits that mix up quickly.
- Like your biscuits on the sweeter side? These fresh blueberry biscuits with a lemon glaze are a perfect sweet morning treat.
What is self rising flour?
Self rising flour has baking powder and salt added already to the flour. The baking powder is going to help our biscuits rise, and the salt will help add flavor. It’s important to use self-rising flour and not substitute with all-purpose flour. All purpose flour does not have any baking powder and salt added so if use this flour your biscuits won’t rise.
I’ve used White Lily Self rising flour and King Arthur self rising flour. If you don’t have any self rising flour, you can make your own homemade self rising flour to use in this biscuit recipe.
Why You Will Love These 2 Ingredient Biscuits
- Only 2 Ingredients! – Yes it’s in the name, but worth mentioning again. Only heavy whipping cream and self-rising flour is needed for this cream biscuit recipe.
- Quick Prep Time – To make these cream biscuits, it takes all about 15 minutes or less to mix up the dough, shape and cut them out.
- Quick Bake Time – This biscuit recipe is quick to prep and quick to bake as well! In under 15 minutes these 2 ingredients biscuits are baked and ready to be eaten.
Ingredients Needed
- Heavy whipping cream – Instead of butter as the fat, we are using heavy whipping cream, or heavy cream, instead for this biscuit recipe. Heavy cream contains at least 36% milk fat. This ingredient provides the fat to make these wonderfully tender and fluffy, so I don’t recommend substituting with half and half or milk.
- Self-Rising flour – Do not substitute with all-purpose flour. Self-rising flour has baking powder and salt added to it. This is why we can make these biscuits with just 2 ingredients!
How to make 2 ingredient biscuits
Preheat oven to 450oF and line a baking sheet with parchment paper. You can also bake these biscuits in a round pan, or in a cast iron skillet.
In a large mixing bowl, combine the heavy whipping cream and self rising flour.
Stir together the self rising flour and heavy cream with a wooden spoon or spatula until the dough comes together. Dough will be slightly sticky.
Turn the biscuit dough out onto a lightly floured surface.
With lightly floured hands, press dough together with your hands.
Flatten slightly with the palm of your hand and fold in half. Repeat 4 more times.
Press down dough with your hands to 1/2-in. thickness. Using a 2 ½ inch biscuit cutter, cut out the biscuits. Press straight down and do not twist the cutter. Cut out as many biscuits as you can out of the first batch.
Press scraps together and flatten again into a ½ thickness and continue cutting out as many biscuits as you can. Try to handle the dough as little as possible as this will toughen the biscuits.
Place biscuits on a parchment lined baking sheet. Brush tops of biscuits with cream.
You can space them out 2 inches apart for crispier edges or place them right next to each other for pull apart biscuits with softer edges.
Bake at 450°F until golden brown, 12-14 minutes. Remove from the oven and brush with melted butter and sprinkle with salt.
Heather’s Baking Tips
- Measure your flour correctly. Too much flour in your cup and your homemade biscuits will come out dry and dense. I recommend weighing your flour using a kitchen scale. If measuring by volume (measuring cups), then spoon the flour into your cup and once you get a heaping cup level it off. Do not pack flour into the cup or you will end up with way too much!
- Don’t overmix the dough. The more you work and knead the dough the tougher your biscuits will be once baked. Try to cut out as many biscuits as you can out of the first batch so as to handle the dough as little as possible.
- Flour your biscuit cutter. If your dough is sticking to your biscuit cutter, then dip the biscuit cutter into flour to prevent it from sticking.
- Do NOT twist the biscuit cutter. When you cut out your biscuits, press straight down on the cutter. Twisting can create lopsided biscuits that don’t rise as tall.
- Bake the biscuits next to each other. Keep the biscuit edges touching on the baking sheet. This will not only create soft, fluffy edges but also help them rise. If you want crispier edges then spread them out on the baking sheet.
Biscuit Variations
If you want to jazz up your biscuit recipe, you can always stir in some extra yummy ingredients to the dough! Here are a few suggestions:
- Cooked, crumbled bacon
- Shredded cheese
- Diced jalapeno
- Chopped chives or fresh herbs
Serving Suggestions
You can eat them as is, warm from the oven but I prefer to take them to the next level by serving them warm with:
- Homemade sausage gravy
- Jam
- Honey
- Butter
Recipe FAQs
What if I don’t own a biscuit cutter?
You can always just cut the cream biscuits into squares using a knife. Or use a the rim of a glass.
How should I store these biscuits?
These biscuits are best served warm the day they are made. Any leftover biscuits can be stored in an airtight container in the fridge for up to a week. I find the fridge is best to keep them from drying out.
Can I freeze these cream biscuits?
Yes you can freeze these baked or unbaked for up to 3 months.
Unbaked: For freezing unbaked biscuits, place the biscuits onto a parchment lined baking sheet and freeze solid (usually takes about an hour), and then transfer to a sealable freezer bag or container. When ready to bake, place biscuits, still frozen (do not thaw), onto a baking sheet and bake. You will need to bake a few extra additional minutes.
Baked: Once the biscuits have cooled, transfer to a bag and freeze. You can reheat frozen biscuits in a 350F oven until heated through, about 15 minutes. Or reheat in the microwave for 15-30 seconds. For best results, reheat in the oven.
Can I substitute milk for heavy whipping cream?
Unfortunately no you can’t replace the heavy whipping cream with milk. Milk does not have as high percentage of fat as heavy cream and will affect the results.
Why are my biscuits dry?
If your biscuits are dry then you probably added too much flour or overworked your dough when making this biscuit recipe. Be sure to measure your flour correctly, and then try to handle the dough as little as possible when shaping and cutting.
Can I bake these cream biscuits in a cast iron?
Yes you can bake these homemade biscuits in a cast iron skillet. Your biscuits may get a little more golden brown in color on top than if baked on baking sheet. You may want to also butter your cast iron skillet before placing your cream biscuit in to bake.
More Recipes To Try
If you loved this 2 ingredient biscuit recipe, here are more homemade biscuit recipes to try!
- 3 ingredients self rising biscuits
- Cinnamon raisin biscuits
- Blueberry biscuits
- Cheddar cornmeal biscuits
- Buttermilk drop biscuits
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2 ingredient biscuits
These 2 ingredient biscuits are made with just heavy cream and self rising flour! Tender, flaky, and delicious biscuits that are simple to make. The dough comes together in minutes and the biscuits are baked and ready in under 30 minutes.
5 from 15 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 14 minutes minutes
Total Time: 29 minutes minutes
Servings: 8 -10 biscuits
Calories: 239kcal
Author: Heather Perine
Ingredients
- 2 cups (240 g) self rising flour
- 1 ¼ cups (300 ml) heavy cream
Instructions
Position a rack in center of the oven and preheat to 450°F (232°C). Prepare a baking sheet with parchment paper. (You can also bake in a round pan or in a cast iron skillet.)
In a large bowl, stir together with a wooden spoon or spatula, the flour and cream. Dough will be slightly sticky. 2 cups (240 g) self rising flour 1 ¼ cups (300 ml) heavy cream
Turn dough out onto a lightly floured surface. With lightly floured hands, press dough together with your hands. Flatten slightly with the palm of your hand and fold in half. Repeat 4 more times.
Press down dough with your hands to 1/2-in. thickness. Using a 2 ½ inch round cutter, cut out biscuits. Press straight down and do not twist the cutter. Cut out as many biscuits as you can out of the first batch. Press scraps together and flatten again into a ½ thickness and continue cutting out as many biscuits as you can. Try to handle the dough as little as possible as this will toughen the biscuits.
Place biscuits on a baking sheet. Brush tops of biscuits with cream. You can space them out 2 inches apart for crispier edges or place them right next to each other for pull apart biscuits with softer edges. Bake at 450°F (232°C) until golden brown, 12-14 minutes. Remove from the oven and brush with melted butter and sprinkle with salt.
Notes
- Substituting Heavy Cream For Milk : Unfortunately no you can’t replace the heavy whipping cream with milk. Milk does not have as high percentage of fat as heavy cream and will affect the results.
- Self rising flour: Do not substitute with all purpose flour. This contains the baking powder and salt to make your biscuits rise and give them flavor.
- Storage: These biscuits are best served warm the day they are made. Any leftover biscuits can be stored in an airtight container in the fridge for up to a week. I find the fridge is best to keep them from drying out.
- Freezing: You can freeze these baked or unbaked for up to 3 months.
- Unbaked: For freezing unbaked biscuits, place the biscuits onto a parchment lined baking sheet and freeze solid (usually takes about an hour), and then transfer to a sealable freezer bag or container. When ready to bake, place biscuits, still frozen (do not thaw), onto a baking sheet and bake. You will need to bake a few extra additional minutes.
- Baked: Once the biscuits have cooled, transfer to a bag and freeze. You can reheat frozen biscuits in a 350F oven until heated through, about 15 minutes. Or reheat in the microwave for 15-30 seconds. For best results, reheat in the oven.
Nutrition
Calories: 239kcal | Carbohydrates: 24g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 11mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 547IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 0.3mg
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