Two Ingredient Cream Biscuit Recipe

There’s something undeniably comforting about fresh biscuits. They are the quintessential addition to breakfast, a perfect side for dinner, or a delightful base for a hearty meal. However, many people shy away from making biscuits from scratch because they think it’s too complicated. Enter the Two Ingredient Cream Biscuit Recipe. This simple, foolproof recipe requires just two ingredients: self-rising flour and heavy whipping cream. That’s right—no butter, no milk, just pure, simple goodness! Let’s dive into this easy and delicious recipe that will have your kitchen smelling heavenly in no time.

Why It Works Every Time

The beauty of the Two Ingredient Cream Biscuit Recipe lies in its simplicity. Self-rising flour contains baking powder and salt, which means you don’t need to worry about adding leavening agents separately. The heavy whipping cream adds richness and moisture, ensuring your biscuits are soft and tender. This combination allows for a light, fluffy texture without the need for complicated techniques or ingredients. Plus, these biscuits come together in mere minutes, making them perfect for any occasion!

Shopping List

• Self-Rising Flour: 2 cups (226g). This ingredient is essential as it contains both leavening and salt for flavor.
• Heavy Whipping Cream: 1 ½ cups (357g). This will provide the necessary moisture and richness for the biscuits.

Tools of the Trade

• Mixing Bowl: A large bowl to combine your ingredients.
• Measuring Cups: Accurate measurements are key to your biscuit success.
• Baking Sheet: Line it with parchment paper for easy cleanup.
• Knife or Dough Cutter: For cutting the biscuits into shapes.
• Oven: Preheat to ensure even baking.

Cooking Two Ingredient Cream Biscuit Recipe: The Process

Step 1: Preheat the Oven

Start by preheating your oven to 425°F (220°C). This temperature is crucial for achieving that golden, flaky top on your biscuits.

Step 2: Combine the Ingredients

In a large mixing bowl, combine the 2 cups of self-rising flour with 1 ½ cups of heavy whipping cream. Stir until the mixture forms a soft dough. It may be slightly sticky, and that’s perfectly fine!

Step 3: Knead the Dough

Turn the dough out onto a floured surface. Gently knead it a few times—just enough to bring it together. Over-kneading can make your biscuits tough, so be gentle!

Step 4: Roll and Cut

Roll the dough out to about 1-inch thick. Use a biscuit cutter or a glass to cut out your biscuits. Place them on the prepared baking sheet, making sure they are close but not touching.

Step 5: Bake

Bake in the preheated oven for about 12-15 minutes, or until the tops are golden brown. The aroma filling your kitchen will be irresistible!

Step 6: Enjoy!

Remove the biscuits from the oven and let them cool for a few minutes. These are best served warm, perhaps with a bit of butter or your favorite jam. Enjoy your freshly baked Two Ingredient Cream Biscuit Recipe!

Holiday-Friendly Variations

• Cheddar and Chive: Add 1 cup of shredded cheddar cheese and 2 tablespoons of chopped chives to the dough for a savory twist.
• Garlic Herb: Mix in 1 teaspoon of garlic powder and 1 teaspoon of your favorite dried herbs for an aromatic flavor.
• Sweet Cinnamon: Incorporate 2 tablespoons of sugar and 1 teaspoon of cinnamon for a sweet breakfast biscuit.
• Berry Bliss: Gently fold in 1 cup of fresh or frozen berries for a fruity delight.

Slip-Ups to Skip

• Don’t over-knead the dough. This will lead to tough biscuits instead of fluffy ones.
• Ensure your oven is fully preheated before baking. An unheated oven can lead to uneven baking.
• Avoid using a rolling pin directly on the dough; instead, use your hands to pat it into shape for a softer texture.
• Don’t let the biscuits sit too long before baking, as they are best fresh from the oven.

Prep Ahead & Store

You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to cover it tightly with plastic wrap. When you’re ready to bake, simply roll it out and cut it into shapes. For leftovers, store the biscuits in an airtight container at room temperature for up to 2 days, or freeze them for up to a month. To reheat, simply pop them in a warm oven for a few minutes.

Helpful Q&A

Can I use all-purpose flour instead of self-rising flour?

Yes! If you choose to use all-purpose flour, make sure to add 2 teaspoons of baking powder and ½ teaspoon of salt to the mix.

What can I serve with these biscuits?

These biscuits pair beautifully with honey, jam, or even savory gravies. They also go well with dishes like Creamy Spinach Alfredo Penne or Creamy Garlic Mushroom Pasta In 25 Minutes.

Can I double the recipe?

Absolutely! Just double all the ingredients and ensure you have a large enough mixing bowl to accommodate the larger batch.

Are these biscuits suitable for freezing?

Yes! You can freeze the raw biscuits before baking. Just place them on a baking sheet in the freezer until solid, then transfer to an airtight container or freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

One Pan, More Ideas

• Creamy Spinach Alfredo Penne – A delightful pasta dish that pairs perfectly with your biscuits.
• Creamy Garlic Mushroom Pasta In 25 Minutes – A quick and delicious meal option.

That’s a Wrap

The Two Ingredient Cream Biscuit Recipe is a game-changer for anyone looking to whip up a quick and satisfying baked good. With minimal effort and ingredients, you can create fluffy, tender biscuits that are sure to impress. Whether you enjoy them plain, with a hearty meal, or with a touch of sweetness, these biscuits are versatile and delightful. Get ready to make your kitchen a little warmer and your meals a lot tastier! Happy baking!