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2-Ingredient Cream Biscuits

These quick and easy 2-ingredient cream biscuits are flaky, buttery, and ready in under 30 minutes, making them perfect for any occasion from busy mornings to brunch gatherings.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 biscuits
Course: Breakfast, Brunch, Side
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Biscuit Ingredients
  • 2 cups self-rising flour (plus extra for your work surface) Can substitute with homemade self-rising flour using all-purpose flour, baking powder, and salt.
  • 1.5 cups heavy whipping cream For lighter biscuits, can substitute 1 cup heavy cream with 1/2 cup whole milk.

Method
 

Preparation
  1. Preheat the oven to 450°F. Line a baking sheet with parchment and set aside.
  2. Sift the self-rising flour into a large mixing bowl to remove lumps and aerate the flour.
  3. Pour in the heavy whipping cream.
  4. Gently mix by hand or with a dough hook just until the dough comes together. Stop as soon as no dry flour remains.
  5. Lightly flour your work surface and turn out the dough.
Shaping and Cutting
  1. Use your palms to press the dough to a thickness of about 1–1½ inches for tall biscuits.
  2. Press a round cutter straight down without twisting to cut circles. Re-shape scraps gently; avoid overworking.
Baking
  1. Place biscuits onto the prepared sheet. For taller sides, set them close so edges touch; for crispier sides, space them apart.
  2. Optional: Brush tops with a beaten egg for extra shine and color.
  3. Bake for 15–20 minutes, until biscuits are puffed and deep golden on top.
  4. Transfer to a wire rack to cool slightly. Serve warm.

Notes

Store cooled biscuits in an airtight container at room temperature for up to 48 hours. For longer storage, freeze raw or baked biscuits. Reheat in the oven for a crisp top.