Name: 2-Ingredient Cream Biscuits
Prep time: 10 min
Cook time: 12 min
Total time: PT-488078H31M7S
Cuisine: American / Southern
Ingredients: 2 cups (about 10 ½ oz) self‑rising flour; 1¼ cups heavy whipping cream (plus more for brushing)

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Quick, fluffy, and delightfully tender—these 2-ingredient cream biscuits are everything I want in a homemade biscuit without the fuss. All I need is self-rising flour and heavy cream to create golden, buttery biscuits in under 30 minutes. No butter cutting, no kneading—just mix, cut, and bake.

Why You’ll Love This Recipe

I love how fast and easy these biscuits come together. With only two ingredients and no need for special equipment, I can whip up a batch anytime I want fresh, warm biscuits on the table. They’re versatile too—perfect with jam at breakfast or served alongside soup or roasted chicken at dinner. The cream replaces butter, so I skip all the traditional chilling or grating of fat. Plus, they bake up beautifully fluffy with that signature golden top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups (about 10 ½ oz) self-rising flour
1¼ cups heavy whipping cream (plus more for brushing)

Directions

I start by preheating my oven to 450 °F (230 °C) and lining a rimmed baking sheet with parchment paper.
In a large bowl, I stir together the self-rising flour and heavy cream until the dough is just combined. It should still look a bit lumpy.
I turn the dough out onto a lightly floured surface and gently shape it into a loose ball. If it’s too sticky, I dust with a little more flour.
Then I roll or pat the dough to about ¾-inch (≈2 cm) thick. Using a 2¼-inch (≈5.5 cm) round cutter, I cut out rounds, dipping the cutter in flour between each cut. I gather and reroll the scraps to get about 12 biscuits.
I place the biscuits about 2 inches apart on the baking sheet and lightly brush the tops with extra cream.
I bake until the tops are golden brown—about 12 minutes—then serve them warm.

Servings and timing

This recipe yields about 12 biscuits.
Prep time: 10 minutes
Cook time: 12 minutes
Total time: ≈22 minutes
Each biscuit is approximately 98 kcal.

Variations

For a savory version, I sometimes mix in shredded cheddar or a pinch of cracked black pepper.
When I want a sweeter option, I sprinkle sugar on top before baking.
These make amazing shortcakes—I just top them with strawberries and whipped cream.
I can also use this dough for drop biscuits by simply scooping with a spoon instead of cutting rounds.

storage/reheating

Once cooled, I store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them in a zip-top bag for up to 2 months. When I want to reheat, I pop them in a 350 °F (175 °C) oven for about 10 minutes or until warm. I avoid the microwave to keep them from getting soggy.

FAQs

What if I don’t have self-rising flour?

I make my own by mixing 2 cups of all-purpose flour with 1 tablespoon of baking powder and ½ teaspoon of salt.

Can I use light cream or milk instead of heavy cream?

Heavy cream is essential here because it acts as both the fat and liquid. I don’t recommend substituting with milk or light cream—it won’t yield the same tender texture.

Why is my dough sticky?

A sticky dough is common with cream biscuits. I use extra flour to dust my surface and hands lightly—it helps without overworking the dough.

Can I make these biscuits ahead of time?

Yes, I often prepare and cut the dough, then freeze the unbaked biscuits. When I’m ready to bake, I place them straight from the freezer into a preheated oven and just add a minute or two to the baking time.

How do I get taller, flakier biscuits?

I make sure not to overwork the dough and cut straight down with my biscuit cutter (no twisting!). That helps them rise evenly and stay flaky.

Conclusion

These 2-ingredient cream biscuits are my go-to when I want something homemade, warm, and comforting with minimal effort. Whether I serve them with jam for breakfast or as a cozy dinner side, they never fail to impress. Simple, reliable, and irresistibly delicious—that’s my kind of recipe.