Easy 2-Ingredient Biscuit Recipe
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Easy 2-Ingredient Biscuit Recipe

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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

Easy 2-Ingredient Biscuit Recipe

Kitchen Tools Needed:

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Step One: Gather Ingredients

2 Ingredient Biscuit Recipe

Step Two: Mix Ingredients

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.

2 Ingredient Biscuit Recipe

Step Three: Preheat Oven – Combine Flour & Cream

Preheat your oven to 400 degrees. Combine 2 cups of flour and 2 cups of heavy whipping cream. Stir until completely mixed.

2 Ingredient Biscuit Recipe

Step Four: Scoop Mixture onto Countertop

Scoop out onto the floured countertop and knead 10-12 times.

Knead the biscuit dough

Step Five: Roll Out Dough

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.

Roll out the biscuit dough

Step Six: Bake

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.

Cut the biscuits

Step Seven: Note About Flour & Baking Powder

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.

Easy 2-Ingredient Biscuit Recipe

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

Easy 2-Ingredient Biscuit Recipe

5 from 2 votes
Easy 2-Ingredient Biscuit Recipe
2-Ingredient Biscuit Recipe
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Course: Bread
Cuisine: American
Servings: 4
Author: Linda Loosli
  • 2 cups of heavy whipping cream
  • 2 cups Self-rising white flour
  1. 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.

  2. 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.

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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.  

Related: Instant Pot Hummus and Mediterranean Bowl

Final Word

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

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  1. 5 stars
    As a young mom, I never knew there was any such thing as 2 ingredient biscuits. I can’t wait to make these and I know they are going to be much cheaper than buying them at the store. I bet they make a killing off the $2 cans of biscuits at the store. Thanks for sharing, Linda. I can’t wait to share this with my other mom friends.

  2. Glad to see this recipe on your fabulous site! I saw it first on YouTube and have been making them but instead of rolling the batter out, I make drop biscuits…EVEN EASIER! Just scoop up some batter with a spoon & with another spoon scrape it onto your baking sheet. They may not be as pretty as rolled out biscuits, but I’ll gladly trade appearance for quicker results and less clean up!

  3. Good Morning, Linda. You are most welcome. Glad you like them as much as I do. I’m out of cream right now or I would make some this morning. You’ve probably noticed, they get even more tender as they age. I’ll put the ones I don’t eat in a zip lock bag, after they are totally cool, and just leave them on my counter with my other bread. They will last about 5 days doing that (unless you and your dog eat them as a snack at night watching tv, lol) Yes, my dog loves them. It’s the ONLY bread he will eat plain with nothing on it. Have a great day. Hope your other readers will enjoy these biscuits as much as we do. Oh, thanks for the hint to make them not lean over when baking. I’m going to try your trick next time I make them.

  4. Thank you!! Though I’m not big on white flour, I will make these. When I want a white flour biscuit or make my own French bread, I pair it with a dish full of fiber such as homemade vegetable soup or lentil-wheat-Italian stew. This is definitely a good storage recipe!! I keep Gossners shelf stable whip cream on hand, and if I haven’t used all of it when due date comes around, I just put the unopened ones in my fridge for another 6 + months.

    ~My go to Best French bread is from online at this site: …… it’s always autumn ……

    ~Here’s the Italian stew recipe (this was a very popular sample when I taught classes on cooking with food storage and basics for 45 years), it goes well with crusty French bread:

    Tip: can keep cooked cracked wheat, and cooked lentils, in freezer in the amounts needed for this stew. Can also keep cooked sausage in amounts for this recipe in freezer. Makes for a healthy fast meal. Also, this recipe adapts well to using dried onion and garlic instead of fresh….

    The first time making this, I had a panel of tasters to try it and to critique….let’s just say they went back for seconds and the entire pot was empty. Some liked it, some loved it, no one disliked it.​ Another easy way to introduce wheat into meals….

    * 1/4 to 1/2 lb. sausage (Jimmy Dean is the brand we like)
    1 onion, finely chopped
    1 to 2 cloves garlic, minced
    2 c. cooked lentils
    1 and 1/2 c. cooked cracked wheat
    1 can (14.5 oz) crushed tomatoes
    1 can tomato sauce (8 oz.)
    About 2 c. of water (use tomato sauce can)
    2 to 4 tsp. italian seasonings
    salt and pepper to taste

    ​* can use even more sausage than listed if prefer extra meaty

    In a large pot: brown meat, onion, and garlic. Add the cooked lentils, cooked cracked wheat, crushed tomatoes, tomato sauce, water, and seasonings. Bring to a boil, turn heat to low, cover; simmer 15 to 20 minutes. Makes 6 servings. Leftovers chill/freeze well.

    1. Hi Janet, I wonder if we could make these biscuits with whole wheat flour by adding the baking powder, salt, and maybe some dough enhancer. Hmmmm. I may try that! I need to get some Gossners shelf-stable whipping cream! I used to be able to buy it in Salt Lake City, but not here in Southern Utah. I want to try this Italian Stew, thanks for the recipe. I love this kind of recipe! Linda

      1. Hi Linda!!
        Please let me know how it goes with the whole wheat biscuits? I tried it years ago and they were too heavy imo. But that was before I knew about needing to ‘lift’ whole wheat flour.
        Thank you for all you do to teach us!

      2. Use whole wheat pastry flour or sifted white whole wheat flour for lighter biscuits and breads. You can “doctor” it up to make self-rising flour. HTH

        1. Hi Davette, I will have to try sifting my hard white wheat flour, thanks for the tip! It’s so funny I grew up with biscuits, I have made biscuits my whole life, and one day I hear about this 2-ingredient biscuit recipe! BAM! This opens a whole new door for people to make a “bread” when needed. Great tip! Linda

  5. This sounds so easy! I’ve also see a recipe that uses self-rising flour and buttermilk. I don’t remember If there was anything else or not. I’m gonna try your recipe. I’ve been wanting to learn to make biscuits. Do you or anyone have another easy recipe for biscuits?

  6. These look like what my grandmother used to make. I never got her recipe. She didn’t measure anything. LOL She added her ingredients by look. She was an awesome cook.

      1. Yes, it sure is. I watched her freeze her produce in the summer, too. She didn’t can at that time, but she had in the past. She made what she called “Soup Mix” and froze it. She used a metal dish pan. She put tomatoes, onion, beans, peas, and lots of other veggies in it. She put a Cayenne pepper in each quart bag. I loved it just like that. No meat. She didn’t measure anything when she cooked. She used to soft fry chicken. It was part fried and part steamed in an electric skillet. My granddaddy didn’t have a tooth in his mouth. LOL but he ate everything. Even hamburgers. They were both so amazing. I miss them so much.

        1. Hi Deborah, it’s so wonderful to have good memories of our grandparents! The absence of teeth, I love it! We learn so much from others as we watch and observe them. Life is so good! Linda

          1. He had had several sets of false teeth. One he broke from purring them in his back pocket. The last set burned when their house burned to the ground. He just never got another set. The way he’d eat an apple was to use a spoon and scrape the pulp and it it like that. His favorite snack was to put a cold biscuit in his coffee and eat it with a spoon. Oh, and he even ate bacon, crispy.

  7. 5 stars
    Linda ~
    I have been making this kind of biscuit for years! Although, I make it with milk not cream. They are the lightest/fluffiest biscuits ever! Also, I don’t roll and cut – I just make drop biscuits. So easy.

    1. Hi Leanne, milk????? Oh my gosh, now I need to try making them with milk and “drop biscuits”! I saw someone made a bunch of recipes with yogurt and self-rising flour! I learn something new every day! Linda

      1. Leanne, my grandmother always made the drop biscuits. She never cut hers. I called them pinch biscuits. She’d pinch some dough off, make a ball, pat it down flattish, put in g greased pan and turn it over. Oh my, now I need to make some. Or try.

      2. Necessity is the mother of invention!!! I didn’t have greek yogurt or cream in the fridge but I did have milk!! Also, I saw a post where someone used evap milk. I use that frequently in place of heavy cream for the simple reason it is shelf stable and I always have some on hand! So, I will try to make biscuits with evap milk.

        1. Hi Leanne, it’s so funny that I never heard about these 2-ingredient biscuits! Now we all have options, drop biscuits, rolled biscuits, with evap. milk, milk, yogurt, buttermilk, and whipping cream! Oh my gosh, I LOVE it! Linda

  8. Hi Linda,
    I’m curious. Is there a reason you add salt if using bread flour but not self raising flour? Eg Is it because American SRF has salt in it or, are the raising agents used there salty etc.

  9. If you go to King Arthur Flour you can get the recipe to make your own Self Rising flour. I use Bisquick from the store or made from one of my books.Then just add the cream and bake as usual.They are wonderful!

    1. Hi Cheryll, King Arthur is using the same one I use that I put on my post. Just add baking powder and salt, they even have the same measurements. Nice! I will have to try Bisquick now! Thank you! Linda

  10. Oooo, got to try these–I’ve never happened to keep self-rising flour on hand but got some this summer to scatter on squash leaves if squash bugs appeared (it kills them!) but never saw a one. So the bag is unopened and ought to be used. Not sure if I have a biscuit cutter–but I bet a canning lid ring would work. Or just make drop biscuits. Yum.

    1. Hi Rhonda, oh my gosh, you have the self-rising flour, you have to make some!!! They are so good, I wish I had known about these biscuits when I was raising my daughters! Although, whipping cream would have been too expensive back then. Leanne said she uses milk, I’m going to try that. It’s cheaper. Do you have a round cookie cutter? Just pull straight up so the edges do not get sealed. The goal is fluffy biscuits. Linda

  11. I just checked with KAF recipes and you can use whole wheat flour to make self-rising biscuits if you sub. 1/2 c. wheat for 1/2 c. self-rising flour. Not like all whole wheat, but that gives us somethig else to use wheat in. They didn’t mention using anything else because the wheat is higher protein and with the self-rising flour (or the recipe to make our own as you mentioned) the biscuits turned out well. They also baked theirs in a round pan which helped them to rise higher. All good info. Thank you!

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