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! Even kids can make them!
Since I'm all about Southern shortcut recipes, you've come to the right place if you are looking for easy biscuit recipes with few ingredients.
Two of my favorite shortcut recipes to make and serve with these heavy cream biscuits are Homemade Butter and Easy Strawberry Freezer Jam.
Ingredients to make homemade biscuits
- Self-Rising Flour (I use White Lily)
- Heavy Whipping Cream
It's a short ingredient list but be sure you get the correct ones.
Self-rising flour- Self rising flour is made with a softer wheat than all-purpose flour or bread flour. The soft wheat is perfect for making basic bisuits, not yeast bread. It also comes with baking powder and salt already mixed in the flour.
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.
I invited these cuties from my Sunday school class to come home from church with me to help me make my homemade 2 Ingredient Biscuits.
Food just tastes better when you make it yourself, right?
There's just something about having ownership of a dish that flips a switch in our brain that makes us want to try something. At the very least, we are more willing to try something new. Therefore, the more new foods we try, the more likely we are to like more foods!
I showed my sweet friends that they could learn about math and science while cooking in the kitchen and that food tastes better when you make it yourself!
The girls are getting down to see the whipping cream at eye level to make sure the measurement is accurate. (Pics taken before my kitchen renovation.)
Watch the video
Watch my WBRC's Good Day Alabama tv segment on making biscuits and butter by clicking the picture below.
How to make these fast easy biscuits
Combine the self-rising flour and whipping cream in a large bowl. Stir just until the cream moistens the flour.
Don't overwork the dough.
You can tell they were having fun feeling the texture of the biscuit dough. One of the secrets to light and fluffy biscuits is to not overwork the dough.
Gently push the "shaggy" dough together to form a ball, then gently press it down and fold it over a couple of times.
Pro Tip: Kneading dough is for yeast breads, not biscuits.
Get down eye level to see if the biscuit dough is tall enough to hit the mark between 1/2 inch and 1 inch. She knows that between those measurements is 3/4 inch.
Just getting kids in the kitchen and becoming familiar with measuring cups, spoons, spatulas, and rulers allows them to get more comfortable in the kitchen.
I understood fractions so much better in school because I used them in at home by measuring with measuring cups and a ruler. I knew that two 1/4 cupfuls of flour would equal 1/2 cup of flour.
These quick biscuits are the perfect recipe to demonstrate the difference in wet and dry measuring cups.
Everyone knows you aren't really baking unless you have a little flour on your face, right?
Biscuit baking questions?
Dry ingredients like flour should be lightly spooned into the dry measuring cups and leveled off with a knife. Wet ingredients like whipping cream can be poured into a liquid measuring cup that is clear so you can see at eye level the correct measurement.
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, but keep in mind self-rising flour typically starts with a soft wheat like White Lily all-purpose flour. To 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Why do you place biscuits close together in the skillet?
The biscuits are placed in the skillet, close together, so they push against each other for support as they rise in the oven.
If you don't place them close together, they won't have anything to help push them up so they won't rise up quite as high. So, we got in a little physics lesson as a bonus.
I was able to demonstrate this to these girls when I had a little trouble getting up off the floor (Get's harder all the time!). Both of them got on either side of me and "pushed" me up with their bodies. I told them this is how the biscuits help each other rise up in the skillet.
I hope you can see that these are easy biscuits to bake, even kids can make them!
Are these homemade 2 Ingredient Biscuits easy?
I guarantee you that these girls thought these homemade 2 Ingredient Biscuits they made themselves will rival any biscuit they've had at a restaurant.
So, yes, they are easy homemade biscuits.
Of course, we slathered our biscuits with the Homemade Butter we made together and about 1/3 cup of Strawberry Freezer Jam.
If you would like to make 2 Ingredient Biscuits with your kids or for your family, the recipe is below.
Don't forget the butter! Make your own homemade butter with heavy whipping cream.
Storage
These whipping cream biscuits can be stored at room temperature in a sealable bag or airtight container.
Freezer: 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
Equipment
- 8-inch cast iron skillet (or 8-inch cake pan)
Ingredients
- 2 cups self-rising flour
- 1 1/4 cups heavy whipping cream (plus 1 tablespoon if needed)
- Melted butter or more whipping cream to brush tops (2 to 3 tablespoons) (optional)
Instructions
- Preheat oven to 450° 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. Dump it out onto a lightly floured counter.
- Gently press pieces of dough together to form a loose ball. Sprinkle surface with a tiny bit of flour and using fingertips press dough halfway flat. It will not be a pretty shape at this point. Take one side and bring it up and over to the edge of the other side and gently press halfway down. Turn the dough a quarter of a turn and repeat procedure twice. You are incorporating air into the layers you are pressing down which gives you the flakiness you want.
- Your shape should be a short rectangle at this point. Press the top down until it is 3/4- inch tall. Using a 2 1/2-inch circle cookie cutter, cut out 4 biscuits and place in a lightly greased 8-inch cast iron skillet or cake pan. Press together and pat down again and cut 2 more; place in the pan. Be sure they are slightly touching each other. 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 melted butter or more heavy whipping cream over the tops. This is not necessary, but added yum factor. Bake for 15 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.
Angela Sutherland
Those are some darling helpers you have! Great post!
gritsandgouda
They were the sweetest girls!
gritsandgouda
Thank you! It's more fun in the kitchen when little ones are helping!
Patti
These are great. Too easy.
gritsandgouda
So glad you tried them! It's hard to beat 2 ingredients!
Cindy
Can these be made ahead and refrigerated ?
gritsandgouda
These can be made ahead but don't actually have to be refrigerated for short term storage. As with most breads, they are best when served warm, so I'd just reheat them up in the microwave a few seconds before eating. You could also under bake them a few minutes, then when ready to eat the next day, bake them at 375F for about 10 minutes and they should be like fresh-baked. You can also freeze the unbaked biscuits and bake at 350F, unthawed, for about 25 to 30 minutes at 375F.
George Lewis
Mmmm good with sausage milk gravy. Good southern food.
gritsandgouda
I agree!And you can't beat good Southern food! So glad you liked them.
Marilyn R
The best recipe I've ever tried made them with White Lily self-raising flour.The very best and I've been backing over 50 years.
gritsandgouda
Oh wow! You made my day! I'm a big fan of White Lily, myself! Happy National Biscuit month to you!
Mary
Tried them but no WLSF in my state. Tasted metallic.
Kathleen
That is odd about the taste of your biscuits! A metallic taste can mean too much baking powder. Not sure how much baking powder is in another brand of self rising flour.
June Ann
This is not necessarily a comment but a question maybe two: what do I do if I do not have a biscuit cutter can they be spooned?
gritsandgouda
An alternative biscuit cutter is a circle cookie cutter or cut out both ends of a can of vegetables. A can of Rotel tomatoes may be a closer size to 2 1/2 inches. The dough is too stiff to spoon out as is, but you could absolutely add an additional maybe 1/3 cup whipping cream and make the dough spoonable. I'd love to hear how much whipping cream it took if you try it and I can add that note to the recipe! So glad you want to try them!
Vanessa
I used a small evaporated milk can. It was perfect. I got the idea as a tip from a White Lily Cooking Group.
gritsandgouda
That's so interesting! I would not have thought there would be enough fat in evaporated milk to make them as tender as whipping cream. I'm going to try it! Thank you for sharing this idea with us.
WK
I think Vanessa meant that she used the evaporated milk can to cut out her biscuits (not as an ingredient).
Darlene Alford
I just grab a glass out of my cabinet the size I want my biscuits. Sometimes I prefer small for appetizers and sometimes a larger biscuit for a dinner meal.
gritsandgouda
Yass! I love biscuits big or small, plain or all dolled up!
BJ
Hello, and thank you for the recipe. The biscuits look DELISH!
Wondering if baking time is correct of 15-17 min at high temp of 450?
Usual baking time is about 8-12 min.
Thank you again for the recipe, and I love your site!
gritsandgouda
I'm so glad you like these super easy biscuits! Yes, I do bake mine 15 minutes but a good rule of thumb is to always check on baked goods a few minutes before any recipe indicates. Take a peak at 12 minutes and see if they are the brownness (is that a word?) you prefer. I'd love to hear back how they turned out for you!
Jimmie Allgood
them er real tasty biskets.
me and mama useta just ues a cup of the cream that came up on the top of the milk buket.
and just dumped it oon top of the flower in the sack and worked up in little balls, patted em down . o yea mama would put a dash or two of salt in the mix too.
then you just had to watch em close in a wood stove and turn em two or three times. and them just eat em with what ever you got.
stuff just wasnt very good with out em.
gritsandgouda
Thank you so much for sharing your story about making biscuits with cream! I grew up making butter with the cream from the top of cow's milk we bought from a neighbor. So many good memories in the kitchen. Glad you liked my biscuit recipe! If you loved it, don't forget to rate it 5 stars! Have a blessed day!
Dawn T.
Do you sift your flour first?
gritsandgouda
I almost never sift my flour now but always did growing up. If moist air gets to flour, there may be lumps. Mine is measured unsifted. I lightly spoon it in to thecups and level off with a knife.
Mary
Excellent. This was so easy to make and my husband and 2 year old daughter bonded making them together. Thanks for the recipe.
gritsandgouda
This makes my day! So glad they enjoyed making it together and I'm sure enjoyed eating it together! Thanks for sharing this memory with me!
Brenda Bruley
Can I add fresh blueberries to the dough?
gritsandgouda
I think that sounds like a delicious idea! I would add them before adding the whipping cream so as not to crush the berries. Let me know how they turn out!
Mollye
Best recipe for perfect biscuits every time! The recipe is so much simpler than the one I grew up with back in the old days! Instructions and helpful tips are spot on and the biscuits were delicious.
gritsandgouda
Thank you so much! So glad you loved them! You can't beat delicious homemade biscuits with just 2 ingredients!
WK
I think Vanessa meant that she used the evaporated milk can to cut out her biscuits (not as an ingredient).
gritsandgouda
Oh! I think you are right. I didn't realize she was replying to someone else's comment. Thank you so much for pointing that out. Yes, that'a a great substitute for a biscuit cutter.
Joyce
Made these today and they were easy and great! Thanks! And I made my own self rising flour 🙂
Kathleen
Oh yay! So glad you loved them and that you were able to make your own self rising flour. Use what you have, I always say!
Beckie
Mon Mom never taught me to make biscuits. I'm 76 years old and just started making biscuits. I've tried so many recipes and have learned the basics but this recipe is the easiest and best. LOVE THIS RECIPE!
Kathleen
This just makes my day! Thank you so much for sharing this with me and I'm tickled you love my 2 Ingredient Biscuits recipe!