Easy homemade biscuits without milk, butter or shortening! These 2 Ingredient Biscuits are the quickest biscuit recipe and made with just two ingredients: self-rising flour and heavy whipping cream. That's it!
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This is hands down the easiest biscuit recipe ever and perfect for baking beginners.
They are light and fluffy with golden tops, just like grandma used to make... with half the time and ingredients (less than 30 minutes-start to finish). No rolling pin needed!
I've tested this two ingredient cream biscuit recipe dozens of times and I'm sharing this tried and true easy recipe with you, including step by step photos. (It's often misspelled 2 ingredient bisquits!)
Two of my favorite things to make and serve with these heavy cream biscuits are my Homemade Butter and Easy Strawberry Freezer Jam.
Ingredients
Not all sacks of flour are the same! Soft wheat, self-rising flour makes the best two ingredients biscuits.
It's a short list but be sure you get the correct ingredients.
- Self-rising flour-(I use White Lily) Self rising flour is made with a softer wheat than all-purpose flour or bread flour. It also comes with the baking powder and salt already mixed in the flour. So, it's a shortcut!
- Heavy whipping cream- Don't miss the "heavy" part of this ingredient. The extra little bit of fat in heavy whipping cream vs. whipping cream makes a difference in the texture of these light and fluffy biscuits.
Watch the video
Watch my WBRC's Good Day Alabama tv segment on making whipping cream biscuits by clicking the image below.
How to make these fast easy biscuits
Be sure to scroll down to the printable recipe for exact details and oven temps.
- Combine the self-rising flour and whipping cream in a large bowl. Stir just until the cream moistens the flour to make a "shaggy" dough.
- Gather the dough together on a lightly floured surface and loosely press into a circle about 1 inch thick.
Pro Tips
Don't overwork the dough or the biscuits will be tough.
Kneading dough is for yeast breads, not biscuits.
- Gently fold the dough in half, then press down to 1 inch thickness again. Repeat the folding one more time, then press into ¾-inch thickness.
- Press the biscuit or cookie cutter down into the dough.
Tip: Don't twist the cutter! This will keep the biscuits from rising as tall as possible.
- Place the biscuits 1 to 2 inches apart on a baking sheet.
- Brush them with a couple of tablespoons of whipping cream. See below for making "3 ingredient biscuits" by brushing with butter.
- Bake them at a high temperature so they rise quickly. See printable recipe below for time and temps.
I like to bake them closer together in a cast iron skillet for extra fluffy biscuits. You can also bake them in a round cake pan. Use what you have!
I hope you can see that these are easy biscuits to bake, even kids can make them with help from an adult!
Easy 3 ingredient biscuits
If you have butter on hand, brush the tops of the biscuits with melted butter instead of extra whipping cream for a golden brown top.
For 3 ingredient drop biscuits, increase the amount of whipping cream to 1 ⅔ cups and drop them by spoonfuls onto the baking sheet and brush with melted butter. This makes an easy 3 ingredient drop biscuit.
Biscuit baking questions?
No, it is not recommended. A cast iron skillet is a natural nonstick skillet. A good, seasoned cast iron skillet needs very little butter or oil on the bottom to bake biscuits. If you are using an 8-inch round cake pan or square baking pan you can coat it with cooking spray but avoid using cooking spray on cast iron.
Yes, just add 1 ½ teaspoons baking powder and ¼ teaspoon salt to an all-purpose flour like White Lily. Bleached flour will also absorb the whipping cream best.
Why do you place biscuits close together in a skillet?
The biscuits are placed in the skillet, close together, so they push against each other for support as they rise in the oven.
We like to slather our biscuits with Homemade Butter, Cranberry Pepper Jelly or Strawberry Freezer Jam.
Storage
These whipping cream biscuits can be stored at room temperature in a resealable bag or airtight container.
How to freeze homemade biscuits: You can freeze unbaked biscuits by placing on a flat surface in the freezer 1 hour or until frozen. Then, place in a freezer sealable bag or an airtight container. Bake frozen, unbaked biscuits (without thawing) at 375o F for 20 minutes or until lightly browned. Freeze baked biscuits in a freezer sealable bag or airtight container for up to 3 months. Let thaw at room temperature.
Other shortcut baking recipes you will love
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2 Ingredient Biscuits
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Equipment
- 10 inch cast iron skillet (or 9-inch cake pan)
Ingredients
- 2 cups self-rising flour (I use White Lily)
- 1 ½ cups heavy whipping cream
- Plus more whipping cream to brush tops (2 tablespoons) (optional)
Instructions
- Preheat oven to 450°
- Important: Measure your flour into dry measuring cups by loosely spooning the flour into the measuring cups, overfilling the cups. Then, take a knife and level it off. This gives the most accurate measure.
- Pro tip: NEVER scoop the measuring cup into the flour to measure it. This packs in too much flour.
- Stir together flour and whipping cream in a medium size bowl just until flour is moistened with whipping cream. Your dough should look "shaggy"-not too dry. Add an additional 1 to 2 tablespoons whipping cream, if needed, to absorb flour if you feel you might have over measured the flour. Dump it out onto a lightly floured counter.
- Gently press the dough together to form a loose ball. Gently, press the dough into a 1 inch thickness. It will not be a pretty circle at this point. Take one side and bring it up and over to the edge of the other side and gently press down.
- Turn the dough a quarter of a turn and fold the dough in half again. You are incorporating air into the layers that you are pressing down which gives you the flakiness and fluffy biscuits you want.
- Your shape should be a short rectangle at this point. Press the doufh down until it is ¾- inch tall. Using a 2 ½-inch circle cookie cutter (or the size of your choice, cut out 4 biscuits and place in a lightly greased 10-inch cast iron skillet, 9 inch round cake pan or on a parchment paper-lined baking sheet.
- Press together the scrap dough and gently pat down again and cut 2 more; place in the pan. There should be some scrap dough left. I usually just push the scraps together and make one ugly biscuit.Be sure they are slightly touching each other if you want the softest biscuits. They help each other in the oven to rise to their tallest potential if they are touching!
- For golden tops, brush 1 to 2 tablespoons extra whipping cream (or melted butter) over the tops. This is not necessary, but added yum factor. Bake for 12 to 14 minutes or until tops are golden brown.
Notes
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Elizabeth
I used cake flour and baking powder and salt for a substitute for White Lily flour since it’s not readily available in the North unless you order it on line and who has time for that? Delicious and so easy (even with the extra step). Will definitely be making again and again!