Easy Homemade Cream Biscuits Recipe (2-Ingredient)
I still remember the first time I whipped these up when I had almost nothing in the pantry—just flour and cream—and ended up with hot, flaky biscuits that disappeared before I could toast one. This easy homemade cream biscuit recipe uses only two ingredients and a few simple techniques to give you tender, tall biscuits in under 20 minutes of hands-on time. Perfect for hurried breakfasts, weekend brunches, or a last-minute side for dinner.
Why you’ll love this dish
These 2-ingredient cream biscuits are the definition of comfort food made simple. No yeast, no butter to cut in, and no complicated chilling or laminating required. You get flaky layers, a slightly crisp top, and a soft, tender interior using pantry staples and a hot oven.
“I made these in ten minutes and everyone thought I’d fussed for hours. Flaky, tall, and so forgiving.” — a happy weekend bruncher
Reasons to try them:
- Speed: Minimal prep and a short bake time.
- Few ingredients: Only self-rising flour and cold heavy cream.
- Versatility: Serve sweet or savory; they pair with jam, gravy, or fried chicken.
- Kid- and crowd-friendly: Simple flavors most people love.
Step-by-step overview
Before you start: preheat a very hot oven (475–500°F / 245–260°C) and prepare a baking sheet or a lightly greased cast iron skillet. You’ll mix flour and cream just until combined, fold the dough a couple of times to create layers, cut biscuits, then bake until puffed and golden. Expect about 10–15 minutes in the oven and roughly 20–30 minutes total from start to finish depending on how many batches you make.
What you’ll need
- 2 cups self-rising flour (unbleached is best)
- 1 1/2 cups cold heavy whipping cream (also labeled heavy cream)
Substitutions and notes:
- If you don’t have self-rising flour, make your own: for 2 cups all-purpose flour, add 3 teaspoons baking powder and 1/2 teaspoon salt (see FAQs for details).
- Don’t swap heavy cream for milk or half-and-half—cream gives the fat and steam needed for lift and tenderness.
- For richer flavor, use cultured heavy cream if available.
Step-by-step instructions
- Preheat the oven to 475–500°F (245–260°C). Line a rimmed baking sheet with parchment or lightly grease. For a rustic finish, use a cast iron skillet brushed with a little oil or melted butter.
- Measure the self-rising flour into a large bowl and make a shallow well in the center.
- Pour the cold heavy cream slowly into the well. Using a wooden spoon or spatula, stir gently until the flour is just incorporated. Stop as soon as there are no large dry patches—over-mixing makes tough biscuits.
- Turn the dough out onto a lightly floured surface. Give it 3–4 soft kneads to bring it together. Pat or roll into a rough rectangle about 1/2 inch thick (thicker if you want taller biscuits).
- Using a bench scraper, fold one long side into the middle, then fold the opposite side over it (you’re creating layers). Roll or pat the dough back to about 1/2 inch thickness. Repeat folding once more if you like extra layering.
- Dust a 2–3 inch biscuit cutter with flour and cut straight down without twisting. Place biscuits about 1 inch apart on the prepared pan. Re-pat scraps once and cut additional biscuits.
- Bake in the preheated oven 10–15 minutes, or until biscuits are puffed and golden on top. Rotate the pan once if your oven bakes unevenly.
- Serve hot with butter, honey, cinnamon honey butter, or jam.
Best ways to enjoy it
- Breakfast: Split and fill with eggs, bacon, or sausage gravy.
- Brunch: Serve with honeyed ricotta and seasonal fruit.
- Dinner: Use as a side for fried chicken, stews, or pot roast.
- Snack: Warm with butter and a sprinkle of flaky sea salt or a smear of jam.
For a restaurant-style finish, brush warm biscuits with melted butter right out of the oven.
Storage and reheating tips
- Short-term: Store fully cooled biscuits in an airtight container at room temperature for up to 48 hours.
- Refrigeration: They’ll keep 3–4 days in the fridge but may dry out—reheat gently to restore moisture.
- Freezing: Wrap cooled biscuits individually in plastic and freeze up to 3 months. Reheat from frozen in a 350°F oven for 10–15 minutes.
- Reheating: Microwave for 15–20 seconds for a quick fix, or re-crisp in a 350°F oven for 6–8 minutes. For the best texture, split and warm under the broiler briefly or on a hot skillet with butter.
Always let biscuits cool to near room temperature before sealing to avoid steam buildup, which makes them soggy.
Pro chef tips
- Keep ingredients cold. Cold cream helps create steam pockets for lift.
- Don’t overwork the dough. Gentle handling preserves flakiness.
- Use a straight-down motion with the cutter; twisting seals the edges and stops rise.
- High heat matters—475–500°F gives a rapid steam burst for quick rise and flaky layers.
- If you want taller biscuits, pat the dough thicker (3/4–1 inch) before cutting.
- For uniform height, press scraps together minimally and re-roll gently—overworking = denser biscuits.
Flavor swaps
- Cheesy biscuits: Stir 1/2–3/4 cup grated sharp cheddar into the flour before adding cream.
- Herb biscuits: Fold 2 tbsp chopped chives, parsley, or thyme into the dough.
- Sweet twist: Add 2 tbsp sugar and a pinch of cinnamon to the flour, then serve with cinnamon honey butter.
- Gluten-free: Use a measure-for-measure gluten-free self-rising blend (results may vary).
- Vegan-ish: This exact method relies on cream for structure; try a vegan biscuit recipe that uses plant-based butter and non-dairy milk with baking powder instead.
Common questions
Q: Can I use all-purpose flour instead of self-rising?
A: Yes. For 2 cups all-purpose flour add 3 teaspoons baking powder and 1/2 teaspoon salt. Sift or whisk together before using to ensure even distribution.
Q: What happens if I use milk or half-and-half instead of heavy cream?
A: Milk or half-and-half usually won’t give the same rise or tender crumb because they have less fat. Heavy cream creates steam and fat that yield lift and flakiness.
Q: Can I freeze the raw cut biscuits and bake later?
A: Yes. Freeze the cut biscuits on a tray until solid, then transfer to a bag. Bake from frozen—add a few extra minutes to the baking time and watch for a golden top.
Q: Why such a high oven temperature?
A: The intense initial heat creates steam quickly in the cream, which lifts layers and creates tall, flaky biscuits. Lower temps make denser results.
Q: How many biscuits does this recipe make?
A: Using a 2–3 inch cutter, expect roughly 8–12 biscuits, depending on thickness and how you re-roll scraps.
Conclusion
These two-ingredient cream biscuits are a fast, impressive solution when you want fresh-baked biscuits with very little fuss. If you’d like another take or more troubleshooting tips, check this classic guide to 2-Ingredient Cream Biscuits – Plain Chicken and Serious Eats’ reliable 2-Ingredient Cream Biscuits Recipe for variations and technique deep-dives.
Cream Biscuits
Ingredients
Method
- Preheat the oven to 475–500°F (245–260°C). Line a rimmed baking sheet with parchment or lightly grease it.
- Measure the self-rising flour into a large bowl and make a shallow well in the center.
- Pour the cold heavy cream slowly into the well. Stir gently until the flour is just incorporated.
- Turn the dough out onto a lightly floured surface and knead softly 3–4 times to bring it together.
- Pat or roll the dough into a rough rectangle about 1/2 inch thick.
- Fold one long side into the middle and then fold the opposite side over it to create layers.
- Dust a biscuit cutter with flour and cut straight down without twisting. Place biscuits about 1 inch apart on the prepared pan.
- Bake in the preheated oven for 10–15 minutes, or until biscuits are puffed and golden on top.
- Serve hot with butter, honey, or jam.
