2-Ingredient Cream Biscuits Recipe

1. Introduction to the Recipe

2-Ingredient Cream Biscuits are the definition of simple baking magic. With just two ingredients — self-rising flour and heavy cream — you can create buttery, fluffy, golden biscuits that taste like they took hours to make. These biscuits come together in minutes, require no kneading or cutting butter, and bake up soft and tender every time. They’re perfect for breakfast, brunch, or dessert — and can easily be adapted for sweet or savory dishes.

The secret lies in how the heavy cream acts as both the fat and liquid component. It replaces the traditional butter and milk combination found in classic biscuit recipes, creating an effortless dough that’s rich, tender, and perfectly balanced. The self-rising flour already contains baking powder and salt, so there’s no need to measure extra leavening or seasonings. It’s a foolproof formula that works for bakers of all skill levels.

Add a bit of sugar to transform them into shortcake-style biscuits, ideal for topping with whipped cream and fresh berries. Or keep them plain for serving alongside soups, stews, or fried chicken. For similar quick bakes, try 3-Ingredient Buttermilk Biscuits or Cream Scones.

In less than 25 minutes, you’ll have warm, homemade biscuits that rise beautifully, smell heavenly, and melt in your mouth. Once you master 2-Ingredient Cream Biscuits, they’ll become your go-to recipe for every occasion.

---

2. Basic Recipe: Ingredients and Instructions

Print

---

3. Advanced Techniques

1. Understanding the Role of Cream in Biscuit Texture

Heavy cream is the secret weapon in this recipe. The high fat content (usually around 36%) replaces both the butter and liquid typically used in biscuit dough. As the biscuits bake, the fat in the cream melts and creates steam pockets, resulting in that fluffy, layered texture. Using ultra-pasteurized cream still works, but fresh heavy cream provides a richer flavor and better browning.

2. Measuring Self-Rising Flour Correctly

Accurate flour measurement makes or breaks biscuit texture. Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag, which compacts it. Too much flour creates dense biscuits, while too little leads to flat, sticky dough. Weighing ingredients (10 ounces of flour) ensures consistent, bakery-quality results every time.

3. Keeping the Dough Cold for Maximum Rise

Cold ingredients prevent the dough from becoming heavy or greasy. If your kitchen is warm, chill the bowl and flour for 10 minutes before mixing. Cold cream hitting hot oven air causes quick steam expansion, which makes biscuits rise tall and flaky. Always preheat the oven fully before baking to ensure this reaction happens immediately.

4. Customizing Flavor Profiles

The neutral base of 2-Ingredient Cream Biscuits makes them a blank canvas for creativity. For a sweet version, fold in vanilla extract or citrus zest. For savory ones, mix in shredded cheese, chopped herbs, or a dash of pepper. You can even make drop-style biscuits by adding an extra tablespoon of cream for a softer, spoonable dough — perfect for topping casseroles or cobblers.

5. Achieving Perfectly Even Baking

Biscuit height and browning depend on even spacing and consistent dough thickness. If you want softer biscuits, place them close together so their sides touch while baking. For crisper edges, give them more space. Rotate the baking sheet halfway through baking to ensure even color. Let biscuits rest for 5 minutes after baking to finish setting the crumb without drying out.

---

4. Storage, Shelf Life, and Maintenance Tips

1. Storing at Room Temperature

Freshly baked 2-Ingredient Cream Biscuits stay soft for up to 2 days at room temperature. Store them in an airtight container lined with paper towels to absorb moisture. Avoid sealing while still warm, as trapped steam can soften the crust.

2. Refrigerating for Longer Freshness

For up to 5 days of freshness, refrigerate biscuits in a covered container. To reheat, wrap them in foil and warm in a 325°F (160°C) oven for 8–10 minutes. This restores their fluffy texture and light crispness without drying.

3. Freezing Raw or Baked Biscuits

Freeze unbaked biscuit rounds on a tray until solid, then store them in freezer bags for up to 3 months. Bake directly from frozen at 450°F, adding 2–3 minutes to the bake time. Baked biscuits can also be frozen and reheated the same way for a quick breakfast option.

4. Reviving Day-Old Biscuits

To refresh slightly stale biscuits, sprinkle with a few drops of water and reheat in the oven for 5 minutes. This reintroduces moisture and restores their tender crumb. Avoid microwaving, which can toughen the texture.

5. Preventing Flavor Loss in Storage

To maintain that buttery aroma, store biscuits separately from strong-smelling foods. If freezing, double-wrap in plastic and foil to protect them from freezer odors. When ready to serve, brush with melted butter or honey for a fresh-baked feel.

---

5. Dietary Adaptations and Substitutions

1. Gluten-Free Version

Use a gluten-free self-rising flour blend that already includes xanthan gum or a similar binder. The texture will be slightly softer but still delicious. If your blend doesn’t contain leavening, add 1½ teaspoons of baking powder and ¼ teaspoon of salt per cup.

2. Dairy-Free and Vegan Option

Replace heavy cream with a plant-based alternative like full-fat coconut cream or oat cream. The result will be slightly different in flavor but still soft and rich. For a neutral taste, use unsweetened soy cream.

3. Low-Sugar or Savory Variations

Omit the sugar entirely for dinner biscuits. Add a teaspoon of salt and fold in cheddar, scallions, or garlic powder for a flavorful side. This adaptation pairs perfectly with soups, chili, or roasted meats.

4. Whole-Grain or Healthier Version

Swap half the self-rising flour for whole wheat self-rising flour. This adds fiber and a nutty flavor. Keep the cream ratio the same, but note that the biscuits will be slightly denser and more rustic.

5. Shortcake or Dessert Style

Add 2 tablespoons of sugar and a teaspoon of vanilla extract to the dough. Serve the baked biscuits with sweetened whipped cream and fresh berries for an easy strawberry shortcake twist. Brush with cream and sprinkle sugar on top before baking for a golden, caramelized finish.

---

6. FAQs About the Recipe

1. What can I use if I don’t have self-rising flour?

You can make your own by mixing 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt. Stir well before using in the recipe.

2. Can I use light cream instead of heavy cream?

It’s best to stick with heavy cream since it provides the fat needed for structure and tenderness. Light cream will yield a flatter, less flaky biscuit.

3. Why are my biscuits tough or dense?

Overmixing the dough develops gluten, leading to dense biscuits. Mix just until the flour is moistened. Also, measure flour correctly to prevent adding too much.

4. Can I make these drop-style instead of cut?

Absolutely. Add 1–2 tablespoons of extra cream to loosen the dough, then drop spoonfuls onto the baking sheet. Bake as usual for a more rustic, crumbly biscuit.

5. How can I make the biscuits more flavorful?

Brush the tops with melted butter or cream before baking, or sprinkle with flaky salt or sugar depending on whether you want savory or sweet biscuits. You can also fold in mix-ins like herbs, cheese, or zest.

---

7. Conclusion & Final Thoughts

2-Ingredient Cream Biscuits prove that delicious homemade baking doesn’t have to be complicated. With only two pantry staples, you can whip up golden, tender biscuits that taste just as rich and buttery as traditional recipes — no cold butter or rolling pins required. Their simplicity makes them an ideal base for countless variations, from classic breakfast biscuits to dessert shortcakes.

The combination of self-rising flour and heavy cream delivers consistency and flavor every time. It’s the kind of recipe you’ll memorize after one try, perfect for when you need something quick yet impressive. Their melt-in-your-mouth texture makes them equally at home next to gravy, soup, or fresh berries and cream.

Beyond ease, these biscuits embody comfort and creativity. You can tweak the recipe endlessly — sweet, savory, gluten-free, or vegan — and it always works. They store well, bake fast, and bring that homemade warmth to any table.

For busy mornings, casual dinners, or elegant desserts, 2-Ingredient Cream Biscuits are the ultimate go-to. Fluffy, flavorful, and foolproof, they remind us that sometimes the simplest recipes are the ones that truly stand the test of time.