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
- Preheat your oven. Set to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix the dry ingredients. In a large bowl, add self-rising flour and sugar (if using). Stir to combine.
- 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.
- 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.
- 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.
- 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.
- Bake. Bake for 10–12 minutes or until golden brown on top.
- 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