Easy Homemade Cream Biscuits Recipe with Just 2 Ingredients

Discover the magic of these incredibly simple yet deliciously tender cream biscuits. With just two ingredients and minimal effort, you’ll create heavenly biscuits that rival even the most complex recipes.

Self-rising flour and heavy cream are the dynamic duo behind these effortless biscuits. This time-tested recipe has been a favorite since self-rising flour first appeared on supermarket shelves, and for good reason. The simplicity is unbeatable: mix, scoop, bake, and enjoy!

While some recipes require extensive practice for minimal gains, these two-ingredient biscuits offer maximum reward for minimum effort. They’re the epitome of efficiency in baking, delivering results that are astonishingly close to perfection with just a fraction of the work.

The Science Behind Traditional Biscuits

Classic biscuit recipes typically involve a delicate balance of soft flour, fat, and liquid. The key lies in perfectly incorporating solid fat into the flour, creating a mixture where some flour is coated in fat while other portions form a paste. When liquid is added, it’s absorbed by the uncoated flour, forming gluten – the protein structure that gives baked goods their texture.

Achieving the right balance in traditional biscuits can be tricky. Too much free flour results in crumbly biscuits, while too little leads to dense, tough ones. Mastering this technique usually requires significant practice.

The Genius of Two-Ingredient Biscuits

Enter the two-ingredient biscuit method, a game-changer in the world of baking. Here’s why it works so brilliantly:

1. Self-rising flour: This clever ingredient combines soft, finely-milled flour with pre-measured amounts of baking powder and salt. It’s specifically designed for creating tender, fluffy biscuits.

2. Heavy cream: This single ingredient replaces both the fat and liquid components found in traditional recipes. Heavy cream naturally contains the ideal ratio of water to fat, resulting in biscuits with perfect structure and tenderness. As a bonus, the milk fat in cream closely mimics butter, imparting a rich, buttery flavor without actual butter.

Crafting Your Biscuit Dough

Creating these biscuits is remarkably straightforward:

1. Measure self-rising flour into a bowl (aim for about one ounce per biscuit).
2. Add an equal weight of heavy cream.
3. Gently stir until just combined. Stop mixing as soon as no dry flour remains visible.

Shaping Your Biscuits: Two Easy Methods

1. Drop Biscuits: The Ultimate Time-Saver

For the quickest route to fresh, hot biscuits:

• Use a cookie scoop to portion the dough.
• Drop dough balls onto a parchment-lined baking sheet, leaving 2 inches of space between each.
• Brush with a little extra cream for a golden finish.

2. Rolled and Folded Biscuits: For Flaky Layers

If you’re after more traditional, layered biscuits:

• Roll the dough into a rectangle.
• Fold it in thirds, like a letter.
• Re-roll and fold once more.
• Cut into rounds using a biscuit cutter.

Whichever method you choose, your biscuits will be ready to enjoy in just about 15 minutes of total time. Get ready to impress your guests with these deceptively simple, mouthwatering treats!

2-Ingredient Cream Biscuits: The Recipe

Ingredients

• 10 ounces (about 2 cups) self-rising flour
• 2 tablespoons sugar (optional, for sweet shortcake-style biscuits)
• 10 ounces (about 1 1/4 cups) heavy cream, plus extra for brushing

Directions

1. Preheat your oven to 450°F (230°C) and position the rack in the center. In a large bowl, combine the flour and sugar (if using). Gradually add the cream while stirring with a wooden spoon until a shaggy dough forms. Remember, less mixing is better!
2. For drop biscuits: Use a 1-ounce cookie scoop to portion the dough onto a parchment-lined baking sheet. Space the biscuits 2 inches apart. Brush the tops with cream and bake for about 12 minutes, or until golden brown.
3. For flaky rolled biscuits: Roll the dough into a 12-inch square. Fold it into thirds, then fold the resulting rectangle into thirds again. Roll out once more into a 12-inch square and repeat the folding process. Roll out a final time, cut into rounds with a 3-4 inch biscuit cutter, and place on a parchment-lined baking sheet. Brush with cream and bake for approximately 12 minutes until golden.