I don’t know about you, but biscuits have always made me nervous. I’ve had one too many failures in the past. These Two Ingredient Cream Biscuits have changed all that.
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The simply amazing thing about this biscuit recipe is that it only has two ingredients!!! Technically, three if you count the butter, but butter should just be a given if you’re making biscuits. The original recipe called for 1 3/4 cups self-rising flour and 1 cup heavy cream. I’ve adjusted the amount of cream to 1 1/4 cups. After making them twice back to back, I am confident that a little more cream is required for the recipe to come out perfectly.
And come out perfect, do they!! This really is the quickest and easiest recipe ever. I will never be afraid to make biscuits again, mostly because this recipe will make you feel like a biscuit master! One tip, make sure you do not twist your biscuit cutter. Also, for soft edged biscuits, place them with edges touching. For a slightly crispier edge, place them an inch apart on the baking sheet.
Aren’t they just gorgeous?! I love how beautifully imperfect they turn out. This batch was for biscuits and gravy so I let them go a tad longer. I feel a slightly crunchy biscuit stands up to the gravy better. If you’ve ever had reservations about creating easy and amazing tasting biscuits at home, give this recipe a try. You will never buy canned biscuits again. Ever. I promise!
Above you will find some of the equipment I used while making these two ingredient cream biscuits. I have two sets of these exact mixing bowls, except mine are pink, and use them all the time. Wooden/bamboo spoons are always handy and are great for all types of recipes. Different sized biscuit cutters are great for various recipes. I like to make big biscuits for biscuits and gravy, but smaller biscuits for skinny chicken pot pie. All of my sheet pans are Wilton, although you can tell from the pictures, some are way older than others! They all work great and last a long time.
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I’d love to hear how yours turn out! If you have any questions, please leave a comment below! Don’t forget to sign up for The First-Taste’s Weekly newsletter to receive all the newest recipes in your inbox, for free!