Two Ingredient Cream Biscuit Recipe
Easy two-ingredient biscuits made with self-rising flour and heavy whipping cream.
Servings: 6 servings
Ingredients
Ingredients
- 2 cups 226 gself-rising flour
- 1 1/2 cups 357 gheavy whipping cream
Instructions
Instructions
- Preheat the oven to 475°F and place a rack in the center position.
- Put 2 cups (226 g) self-rising flour into a large mixing bowl.
- Slowly pour 1 1/2 cups (357 g) heavy whipping cream into the flour. Stir gently with a spatula or wooden spoon just until the dough comes together — it should be shaggy and slightly sticky. Do not overmix.
- Lightly flour a clean work surface with a little of the flour and turn the dough out onto it.
- Gently pat or roll the dough to about 1/2 inch (1.3 cm) thickness; handle the dough as little as possible.
- Use a ~2-inch biscuit cutter to cut out biscuits. Press straight down (do not twist) for the best rise. Gather the scraps, gently press them together, and re-roll or re-pat to cut additional biscuits.
- Arrange the biscuits on a rimmed baking sheet or in a cast-iron skillet, leaving about 1 inch of space between each biscuit.
- Bake in the preheated oven for 10–12 minutes, until the tops are golden brown.
- Remove from the oven and serve warm.
Equipment
- Oven
- Mixing Bowl
- Spatula
- Wooden Spoon
- clean work surface
- biscuit cutter (about 2-inch)
- Rimmed baking sheet
- cast-iron skillet (optional)
Notes
Notes
Make-Ahead and Freezer Instructions:
Prepare biscuits as directed in instructions except for baking. Once you have biscuits cut and on baking sheet, wrap tightly to make freezer safe and place in the freezer for up to two months. When ready to bake, preheat oven as directed in recipe, place sheet pan directly from the freezer to the oven and bake a few additional minutes over the standard baking time.
For individual biscuits: Once biscuits have frozen, remove from sheet pan and place in a zip top freezer bag up to two months. Remove the number of biscuits you plan to use and place onto a baking sheet and directly into the oven or toaster. Bake as included above.
I recommend using White Lily® self-rising flour in this cream biscuit recipe. It produces a lighter biscuit with a great texture and flavor.
Make-Ahead and Freezer Instructions:
Prepare biscuits as directed in instructions except for baking. Once you have biscuits cut and on baking sheet, wrap tightly to make freezer safe and place in the freezer for up to two months. When ready to bake, preheat oven as directed in recipe, place sheet pan directly from the freezer to the oven and bake a few additional minutes over the standard baking time.
For individual biscuits: Once biscuits have frozen, remove from sheet pan and place in a zip top freezer bag up to two months. Remove the number of biscuits you plan to use and place onto a baking sheet and directly into the oven or toaster. Bake as included above.
I recommend using White Lily® self-rising flour in this cream biscuit recipe. It produces a lighter biscuit with a great texture and flavor.