I’ve been dying to share this easy 2-ingredient biscuit recipe that a reader sent me. Thank you, Pam! Here’s the deal, it literally has only two ingredients. Who doesn’t love whipping cream, right? This recipe calls for 2 cups of heavy whipping cream and 2 cups of self-rising white flour.
I only store white bread flour, so I went and picked up a small bag of self-rising white flour. Yes, you can substitute bread flour, but I wanted to make it just like the recipe that was sent to me outlined. Pam was so right, these babies melt in your mouth just like Krispy Kreme doughnuts!
When I was young my mother would make homemade biscuits a lot, and I loved them! This recipe is the easiest recipe, and oh my, so good! You can serve them hot out of the oven with butter, jam, or honey! Or use them in one of my favorite dishes, Cream Chipped Beef!
Easy 2-Ingredient Biscuit Recipe
It’s hard to believe that something that tastes so good involves only two simple ingredients, but that’s what you’ll get with this cream biscuit recipe. I can promise you that it’s one of the easiest recipes that you’ll ever follow that doesn’t require butter, buttermilk, or shortening of any kind.
For those of you who are in a pickle with your finances, this recipe with so few ingredients sounds too good to be true. But it’s not! These cream biscuits turn out just the way every biscuit-lover would expect from them, fluffy, flaky, and tender.
Oh, and did I mention, delicious too? You’ll never waste another minute on other biscuit recipes that require more time and energy that is completely unnecessary.
Another reason that you should give this recipe a try, is that it’s so easy to make that a child could do it, with assistance of course. Which presents you with yet another wonderful opportunity to not only bake, but create memories in the kitchen alongside your kids and grandkids.
Not to mention, making something that warms both their hearts and their tummies. So here’s how you can whip up your own cream biscuits by following this incredibly quick and easy recipe.
My other Easy Homemade Biscuit Recipe
Kitchen Tools Needed:
I ended up not using the biscuit cutter above, it didn’t cut the biscuit dough the way I needed it too. It has to cut straight down and then you lift up the cutter with the biscuit and place it on the cookie sheet.
Preheat your oven to 400 degrees. Combine 2 cups of flour and 2 cups of heavy whipping cream. Stir until completely mixed.
Scoop out onto the floured countertop and knead 10-12 times.
Sprinkle with flour so the dough is not sticky, as needed. Then roll out the biscuit dough 1/2 inch thick with a floured rolling pin. Cut out the biscuits and place them on a greased cookie sheet.
Bake for 15-20 minutes, or until light golden brown. Serve with butter, jam, or honey. Enjoy. They will melt in your mouth, I promise.
Please note: If you only have Bread FLOUR: You can use bread flour but you will have to add 1-1/2 teaspoons of baking powder and 1/4 teaspoon of salt to EACH CUP of flour.
This recipe calls for 2 cups of flour so you would add to the recipe 3 teaspoons of baking powder and 1/2 teaspoon of salt.
Easy 2-Ingredient Biscuit Recipe
- 2 cups of heavy whipping cream
- 2 cups Self-rising white flour
Preheat your oven to 400 degrees. Combine 2 cups of flour and 2 cups of heavy whipping cream. Stir until mixed. Scoop out onto the floured countertop and knead 10-12 times. Sprinkle with flour so the dough is not sticky, as needed. Then roll out the biscuit dough 1/2 inch thick with a floured rolling pin. Cut out the biscuits and place them on a greased cookie sheet. Bake for 15-20 minutes or until light golden brown. Serve with butter, jam, or honey. Enjoy. They will melt in your melt, I promise.
If you only have Bread FLOUR: You can use bread flour but you will have to add 1-1/2 teaspoons of baking powder and 1/4 teaspoon of salt to EACH CUP of flour. This recipe calls for 2 cups of flour so you would add 3 teaspoons of baking powder and 1/2 teaspoon of salt to the recipe.
Do I need to Preheat the oven?
Yes, you do, the oven must be hot when you put biscuits in the oven. The hot oven helps them fluff up and rise like the best biscuits in the world.
How do I make my biscuits rise?
This is a trick my mother taught me years ago. After you roll out the biscuit dough, use your biscuit cutter, glass, or cookie cutter to cut the biscuits, but do not twist the cutter. If you twist the cutter, the biscuits will not rise and split apart as shown above. In other words, push the cutter down and lift the biscuit up and place it on the greased cookie sheet.
Can I switch out the flour with other flour?
You know by now, I only buy bread flour, but I was given this recipe by a reader by the name of Pam, and I wanted to follow the recipe exactly as she gave it to me. You can use bread flour, but you will have to add 1-1/2 teaspoons of baking powder and 1/4 teaspoon of salt to each cup of flour.
This recipe calls for 2 cups of flour so you would add 3 teaspoons of baking powder and 1/2 teaspoon of salt to the recipe.
I would not recommend any other flour to make this a gluten-free recipe. Please keep in mind that flour keeps safely for 9-12 months in a tightly closed container.
What about my baking powder?
If you are going to use bread flour and need to add baking powder and salt to it, think about how long that baking powder container has been sitting on your pantry shelf. Fresh or nearly fresh baking powder is key to making so many baked items. I know it’s tough to toss a can out, but this is why I don’t buy large cans. I buy the size of a soup can, give or take.
BAKING SODA has a longer shelf-life, BAKING POWDER not as long. Once you open a can of baking powder, please use it up within 6-12 months for the best results in baking. Please don’t store the baking powder in the freezer or your refrigerator, it may cause condensation within your can.
How do I store these?
You can store baked biscuits on your counter in plastic wrap for 1-2 days. They will also keep 4-5 days in your refrigerator if wrapped tightly in plastic wrap.
Can I freeze these biscuits?
Yes, you can, let them cool on a rack. Tightly wrap each biscuit individually in plastic wrap and place them in an air-tight container. They will keep for about 3 months in your freezer.
Freezing Your 2 Ingredient Cream Biscuits
Wouldn’t it be nice if you were able to save your biscuits and heat them up for a quick bite to eat in the morning before work? Well, it turns out…you can. All you need to do is whip up a large batch of this 2 ingredient cream biscuit recipe and freeze any that you won’t be using right away.
After they’ve been cooked, allow them to cool down to room temperature. All you need to do is put them in a freezer-safe container or Ziploc bag and label it and place them in the freezer. They’ll last for up to 3 months this way. When you’re thinking about eating them the next day, move the biscuits to your refrigerator where they can thaw overnight. You can reheat them in your oven or a toaster.
I hope you enjoyed this easy 2-ingredient biscuit recipe that one of my readers shared! Thank you Pam for the recipe!!! Please teach others to cook from scratch. I realize whipping cream is expensive, but it’s all about cooking from scratch, my friends. Please keep prepping, we must. Stay safe, stay well, Linda