Sometimes the simplest recipes are the most magical, and these 2-ingredient biscuits prove that point beautifully. With just self-rising flour and heavy cream, you can create tender, flaky biscuits that rival those passed down through generations of Southern grandmothers. No cutting in cold butter, no special equipment needed—just stir, fold, cut, and bake.
I discovered this recipe during a particularly hectic weekend when I needed something quick to serve with soup, and I’ve been making them ever since. The beauty lies in their simplicity, but don’t let that fool you—these biscuits develop gorgeous layers and a golden crust that makes them perfect for everything from breakfast sandwiches to accompanying your favorite stew. They’re the kind of kitchen miracle that makes you wonder why you ever made biscuits the complicated way.
Why I Love These
These biscuits achieve the perfect balance of crisp exterior and tender, fluffy interior with just two ingredients.
They come together in minutes with virtually no mess and deliver consistent results every single time.
I make these whenever I need a quick side for soups or stews, or when unexpected guests arrive for breakfast.
Ingredients
- 2 cups self-rising flour
- 1¼ cups heavy cream (room temperature for best rise)
How To Make
- Set oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a bowl, combine flour and cream. Stir until just combined—don't overmix or the biscuits will be tough.
- Turn dough onto a floured surface and pat into 1-inch thickness. Cut with a biscuit cutter or glass, pressing straight down without twisting.
- Arrange biscuits on the prepared baking sheet and bake for 10-12 minutes until golden brown on top.
- Brush with melted butter while warm for extra richness and flavor.
Nutrition
These biscuits are definitely an indulgent treat, with the heavy cream providing richness and a good amount of fat that creates their tender texture. They’re higher in calories than many other bread options, making them perfect for special occasions or when you need something hearty and satisfying.
The self-rising flour provides some B vitamins and iron, though these biscuits aren’t particularly nutrient-dense. If you’re looking to adjust the nutritional profile, you can experiment with substituting part of the heavy cream with whole milk for a slightly lighter version, though this will affect the texture.
These biscuits contain gluten and dairy, making them unsuitable for those with related allergies or intolerances. For a dairy-free option, some plant-based heavy cream alternatives can work, though the texture and rise will be somewhat different.
Tips & Variations
- For make-ahead convenience, freeze the unbaked cut biscuits on a tray, then transfer to a freezer bag once solid. Bake straight from frozen, adding 3-4 minutes to the baking time.
- Add 1-2 tablespoons of chopped fresh herbs (chives, rosemary, or thyme) and a handful of grated cheddar cheese for savory herb-cheese biscuits.
- For a gluten-free version, use a cup-for-cup gluten-free self-rising flour blend, but be aware that the texture may be slightly different and you might need to add a touch more cream.
Ways To Serve Them
- Split and topped with sausage gravy for a classic Southern breakfast
- Alongside a bowl of chicken soup or beef stew for dipping
- As the base for strawberry shortcake, topped with macerated berries and whipped cream
- Sliced horizontally and filled with eggs and bacon for a breakfast sandwich
Proper Storage
- Fridge: Cool completely before storing in an airtight container or zip-top bag for up to 3 days. The texture will become more dense over time.
- Freezer: Wrap cooled biscuits individually in plastic wrap, then place in a freezer bag for up to 2 months. Label with the date to keep track.
- Reheat: For the best texture, warm in a 300°F oven for 5-7 minutes until heated through. Alternatively, split and toast them, or microwave for 15-20 seconds (though this may make them slightly tough).
Ingredients
- 2 cups self-rising flour
- 1¼ cups heavy cream (room temperature for best rise)
Steps
- Set oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a bowl, combine flour and cream. Stir until just combined—don't overmix or the biscuits will be tough.
- Turn dough onto a floured surface and pat into 1-inch thickness. Cut with a biscuit cutter or glass, pressing straight down without twisting.
- Arrange biscuits on the prepared baking sheet and bake for 10-12 minutes until golden brown on top.
- Brush with melted butter while warm for extra richness and flavor.
Nutrition (per serving)
- Calories: 185 kcal
Notes
- For make-ahead convenience, freeze the unbaked cut biscuits on a tray, then transfer to a freezer bag once solid. Bake straight from frozen, adding 3-4 minutes to the baking time.
- Add 1-2 tablespoons of chopped fresh herbs (chives, rosemary, or thyme) and a handful of grated cheddar cheese for savory herb-cheese biscuits.
- For a gluten-free version, use a cup-for-cup gluten-free self-rising flour blend, but be aware that the texture may be slightly different and you might need to add a touch more cream.