2-Ingredient Cream Biscuits, tender, fluffy, and scrumptious biscuits every time you make them. Simple biscuits using only 2 ingredients –self-rising flour and heavy whipping cream. A cream biscuit recipe is a cook's best shortcut secret.
2-Ingredient Cream Biscuits are the easiest biscuits ever. No buttermilk, no butter or shortening, and as you know, no fuss is my kind of recipes, keeping it simple.
I must say, we love biscuits around here, and we have some amazing biscuit recipes. We have the Classic Southern Buttermilk Biscuits, these giant Cream Cheese Biscuits, these quick Three Ingredient Biscuits, and these Buttery Fresh Herb Biscuits.
These different biscuit recipes bring many options to a meal, not to mention what I have in my pantry when I want to make some biscuits.
On a trip to my grandson's graduation, all the family met for breakfast at a restaurant featuring biscuits and several jam selections. My daughter-in-love and I got to talking about these cream biscuits and how easy and scrumptious they are. When I got home, I could not wait to make some.
When I make cream biscuits I usually roll them out and cut them with a biscuit cutter, or when I am in a hurry I drop the dough out with a scoop onto the baking sheet.
Lately, I have been using the method of folding the dough in a tri-fold and then rolling out the dough or patting out the dough to 1-inches to form beautiful layers.
When rolling out the biscuits and cutting them out, remember to push the biscuit cutter straight down and lift the biscuit cutter straight up to get those beautiful layers.
When you push down and twist the biscuit cutter, it pinches the layers together and prevents the layers in biscuits from separating and rising tall.
I cut these cream biscuits with a 2-inch circle cutter, but you can cut them with a 1-inch circle cutter for a tea biscuit, and a 3-inch square cutter for slidders.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR HOW TO MAKE 2-INGREDIENT BISCUITS.
Below under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for 2-Ingredient Biscuits and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS ON HOW TO MAKE INCREDIABLE 2-INGREDIENT BISCUITS
- I use only White Lily self-rising flour. Other brands may be used if you are not able to find White Lily flour in your stores. You can order it here.
- Measure accurately. Fluff the flour up three times before scooping flour in the measuring cup. Scrape off the excess flour and add it to the bowl.
- Check the expiration date on the self-rising flour sack. Out of date, self-rising flour will result in the biscuits not rising properly.
- Measure the self-rising flour in a dry ingredient measuring cup and not a liquid measuring cup.
- Only use heavy whipping cream when making these biscuits. There are no substitutions for heavy whipping cream in this recipe.
- Very important to not overmix. Pull the dough together with your hands and pat the dough with your hands before cutting the biscuits.
- Always push the biscuit cutter straight down and pull the biscuit cutter straight up. Never twist the biscuit cutter.
- If you like biscuits soft and fluffy on the sides, place the biscuits close to each other while baking. If you like a biscuit slightly crisp on the sides, place the biscuits away from each other.
- Always bake the biscuits at 500 degrees F.
WHAT YOU WILL NEED TO MAKE 2-INGREDIENT BISCUITS
- Large mixing bowl
- Large spoon or fork to mix the dough with
- Baking sheet pan
- White Lily self-rising flour
- Heavy whipping cream
HOW TO MAKE 2-INGREDIENT BISCUITS
- Preheat the oven to 500 degrees F. Spray a baking sheet pan with nonstick cooking spray; set aside.
- Measure out 2 1/2 cups of self-rising flour in a large mixing bowl.
- Stir in 1 1/2 cups heavy whipping cream. Gently mix together until the dough forms a ball and comes away from the sides of the bowl. Add more heavy cream if needed. The dough needs to be able to stay together and not fall apart.
- Pour dough out onto a board that is sprinkled with the remaining 1/2 cup of self-rising flour.
- Pull the dough together with your hands and pat down in a 1-inch deep rectangle.
- Fold a third of the dough to the center. Take the other side of the dough and lay it over the top of the other side. Like folding a letter. Pat down the dough back into a 1-inch deep rectangle. It's not important how big the rectangle is. Just the depth of the dough. Do this 2 more times.
- Dip a 2-inch biscuit cutter in the self-rising flour and begin to cut the biscuits. (Remember to push straight down and pull straight up.) Try to cut the biscuits as close to the other as to use as much of the dough before having to roll out the dough again.
- Place biscuits on the prepared baking sheet pan close to each other for fluffy sides or separated for crisp sides.
- Place the biscuits in the oven and bake for 10-12 minutes or until golden brown. We like our biscuits on the light side so adjust the baking time to your liking.
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