Two Ingredient Cream Biscuits

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.

Two Ingredient Cream Biscuits

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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.

Two Ingredient Cream Biscuits Two Ingredient Cream Biscuits

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.

Two Ingredient Cream Biscuits Two Ingredient Cream Biscuits

Two Ingredient Cream Biscuits

 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.

Check out these other great recipes while you’re here:

Skinny, No-Crust Chicken Pot Pie

Healthy Chicken and Vegetable Chowder

Slow Cooker Chicken Taco Soup

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!

Two Ingredient Cream Biscuits
Follow along!
Two Ingredient Cream Biscuits
Two Ingredient Cream Biscuits
Print Recipe
I still can't believe you can create amazing biscuits with only two ingredients! Two Ingredient Cream Biscuits are so easy, you'll never use another recipe!
Servings Prep Time
6 5 minutes
Cook Time
8-10 minutes
Servings Prep Time
6 5 minutes
Cook Time
8-10 minutes
Two Ingredient Cream Biscuits
Two Ingredient Cream Biscuits
Print Recipe
I still can't believe you can create amazing biscuits with only two ingredients! Two Ingredient Cream Biscuits are so easy, you'll never use another recipe!
Servings Prep Time
6 5 minutes
Cook Time
8-10 minutes
Servings Prep Time
6 5 minutes
Cook Time
8-10 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 500 degrees F. Yes, 500 degrees is correct. Spray baking sheet with non-stick spray, set aside.
  2. Mix together flour and cream. A wooden spoon works best. Turn out to floured surface. Press down with your hands to about an 1/2" thickness. Note: this does not have to be perfect or exact!
  3. Use biscuit cutter dipped in flour to cut out biscuits. I usually get three from the first cutting. Reform and repeat until all dough is used. I use my largest sized biscuit cutter so usually get 6-7 per batch. If you use a smaller cutter you will get more, obviously.
  4. Brush biscuits with melted butter. Bake biscuits for 8-10 minutes. I set the timer for 8 minutes and then check. It's personal preference how crispy you'd like your biscuits.
  5. Immediately after removing from oven, brush biscuits again with melted butter. Serve warm and enjoy!
Recipe Notes

Recipe adapted from The Country Cook

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