2 ingredient biscuits

5 from 15 votes

These 2 ingredient biscuits are made with just heavy cream and self rising flour! Tender, flaky, and delicious biscuits that are simple to make. The dough comes together in minutes and the biscuits are baked and ready in under 30 minutes.

Prep Time15

Cook Time14

Total Time29

Course: Breakfast

Cuisine: American

Servings: -10 biscuits

Calories: 239kcal

Author: Heather Perine

Equipment

Ingredients

2 cups (240 g) self rising flour
1 ¼ cups (300 ml) heavy cream

Instructions

Position a rack in center of the oven and preheat to 450°F (232°C). Prepare a baking sheet with parchment paper. (You can also bake in a round pan or in a cast iron skillet.)
In a large bowl, stir together with a wooden spoon or spatula, the flour and cream. Dough will be slightly sticky. 2 cups (240 g) self rising flour 1 ¼ cups (300 ml) heavy cream
Turn dough out onto a lightly floured surface. With lightly floured hands, press dough together with your hands. Flatten slightly with the palm of your hand and fold in half. Repeat 4 more times.
Press down dough with your hands to 1/2-in. thickness. Using a 2 ½ inch round cutter, cut out biscuits. Press straight down and do not twist the cutter. Cut out as many biscuits as you can out of the first batch. Press scraps together and flatten again into a ½ thickness and continue cutting out as many biscuits as you can. Try to handle the dough as little as possible as this will toughen the biscuits.
Place biscuits on a baking sheet. Brush tops of biscuits with cream. You can space them out 2 inches apart for crispier edges or place them right next to each other for pull apart biscuits with softer edges. Bake at 450°F (232°C) until golden brown, 12-14 minutes. Remove from the oven and brush with melted butter and sprinkle with salt.

Notes

Substituting Heavy Cream For Milk : Unfortunately no you can't replace the heavy whipping cream with milk. Milk does not have as high percentage of fat as heavy cream and will affect the results.
Self rising flour: Do not substitute with all purpose flour. This contains the baking powder and salt to make your biscuits rise and give them flavor.
Storage: These biscuits are best served warm the day they are made. Any leftover biscuits can be stored in an airtight container in the fridge for up to a week. I find the fridge is best to keep them from drying out.
Freezing: You can freeze these baked or unbaked for up to 3 months.
- Unbaked: For freezing unbaked biscuits, place the biscuits onto a parchment lined baking sheet and freeze solid (usually takes about an hour), and then transfer to a sealable freezer bag or container. When ready to bake, place biscuits, still frozen (do not thaw), onto a baking sheet and bake. You will need to bake a few extra additional minutes.
- Baked: Once the biscuits have cooled, transfer to a bag and freeze. You can reheat frozen biscuits in a 350F oven until heated through, about 15 minutes. Or reheat in the microwave for 15-30 seconds. For best results, reheat in the oven.

Nutrition