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2-Ingredient Cream Biscuits

2-Ingredient Cream Biscuits Recipe


  • Author: Sarah White

Description

Fluffy 2-Ingredient Cream Biscuits made with self-rising flour and cream — quick, buttery, and perfect for breakfast or shortcakes.


Ingredients

Scale
  • 10 ounces (about 2 cups) self-rising flour
  • 2 tablespoons sugar (optional, for sweet biscuits or shortcakes)
  • 10 ounces (about 1¼ cups) heavy cream, plus more for brushing

Instructions

  1. Preheat your oven. Set to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Mix the dry ingredients. In a large bowl, add self-rising flour and sugar (if using). Stir to combine.
  3. Add the cream. Pour in the heavy cream gradually while stirring with a spoon or fork until a soft dough forms. The mixture should come together without being sticky.
  4. Knead gently. Turn the dough out onto a lightly floured surface. Fold and pat it together 4–5 times, just until smooth. Do not overwork — this keeps the biscuits tender.
  5. Shape the biscuits. Pat the dough to about ¾-inch thickness. Cut with a biscuit cutter or glass, or simply shape into rounds by hand.
  6. Prepare for baking. Place biscuits on the baking sheet, close together for soft edges or spaced apart for crisp edges. Brush the tops lightly with cream.
  7. Bake. Bake for 10–12 minutes or until golden brown on top.
  8. Serve warm. Enjoy fresh from the oven with butter, honey, jam, or berries and whipped cream for dessert-style biscuits.

Notes

Use cold cream for the best texture and rise.

Avoid overmixing — the dough should just come together.

For a buttery finish, brush baked biscuits with melted butter.

To make savory biscuits, omit sugar and add herbs, cheese, or garlic powder.

Keywords: 2-Ingredient Cream Biscuits