cream biscuits

These 2-Ingredient Cream Biscuits are the easiest, fluffiest homemade biscuits ever! Just self rising flour and heavy cream with melted butter on top!

2-INGREDIENT CREAM BISCUITS

White Lily Self-Rising flour

heavy cream

butter

Preheat oven to 500F degrees (yes, that is the correct temperature)

Spray a baking sheet with a little nonstick spray.

Measure out flour into a large bowl.

Gradually stir in cream, adding enough to moisten flour to a sticky dough.

Mix gently then turn dough out onto a lightly floured surface (use the self-rising flour).&nbsp;If it is too sticky to handle, add just a sprinkling of self-rising flour to the top.

Fold the dough ta couple of times to form a ball.

Pat or roll dough gently to a 1/2 inch thickness.

Take your biscuit cutter and dip it in a bit of the self-rising flour (this will keep it from sticking to the dough as it cuts).

Then begin to cut out biscuits as close together as possible.&nbsp;Do not twist your biscuit cutter when cutting them out.

Place biscuits on your prepared cookie sheet.

Brush the tops of the biscuits with a bit of melted butter.

Then place biscuits (one sheet at a time, in the middle rack) in preheated oven and bake for about 8-10 minutes or until tops are golden brown.

https://www.youtube.com/watch?v=8eUxXKnS2Bc

These biscuits are the fluffiest! So good and so easy! Slather some melted butter on top - YUM! 
Grab the full recipe and a FREE printable recipe HERE: https://www.thecountrycook.net/cream-biscuits-only-2-ingredients/

How to make: 2-Ingredient Cream Biscuits

This biscuit recipe uses just two ingredients to produce tender, flaky, and delicious biscuits every time. A cream biscuit recipe definitely is a cook's treasure!

Two Ingredient Cream Biscuit Recipe

flour

heavy whipping cream

Preheat oven to 475º F. Lightly coat rimmed baking sheet or cast iron skillet with vegetable shortening. Set aside.

Add flour to a large mixing bowl. Slowly pour in heavy whipping cream and stir gently until just combined. Do not over mix.

Pour biscuit dough onto a floured countertop or dough board. Gently pat or roll to about 1/2-inch thick. Cut out biscuits using about a 2-inch biscuit cutter. Place biscuits into skillet or on baking sheet pan, leaving about an inch between biscuits to allow them to rise and cook fully. Place in preheated oven and bake about 10-12 minutes. Remove from oven and serve.

These Cream Biscuits are deliciously tender, buttery, and ready to eat in about 20 minutes.

Simple Cream Biscuits

unbleached, all-purpose flour

tbsp baking powder

sugar

tsp salt

tbsp salted butter, melted

Line a baking sheet with parchment paper and heat the oven to 400 degrees.

Add the flour, baking powder, sugar, and salt to a large mixing bowl. Stir with a wire whisk to combine. Slowly pour in the cream, stirring with a wooden spoon or rubber spatula, just until all the dry ingredients are moistened. Using your hands, knead the dough inside the bowl 4 or 5 times to bring it together. Do not over work the dough.

Turn the dough out onto a lightly floured work surface and pat into a circle that's approximately 1-inch thick. Run a spatula underneath the dough to unstick it from your work surface. Then, using a 2 1/2-inch biscuit cutter, cut out biscuits and lay them on the parchment covered baking sheet, spacing them evenly. You should get 10-12 biscuits, re-patting the scraps as necessary.

Brush the tops of the biscuits with about half of the melted butter and bake for 12-15 minutes, until the tops of the biscuits are a light golden brown.

Immediately brush the tops of the biscuits with the remaining melted butter and serve.

Just made these for dinner! I baked the first batch like you said and the second batch I flipped them halfway through. We ended up liking the second batch a little better because they held together better and had a crispy golden top and bottom.

Hi Missy! I love that you flipped them over halfway through baking! What a great idea. I made a batch this morning and wish I would have seen your comment before I baked them because now I can't wait to try that! Thanks so much for taking the time to let me know that you enjoyed this recipe! xo

 
Quick and Easy Parmesan Herb Cream Biscuits can be made in under an hour! They’re deliciously addicting. Soft and warm with flavors of parmesan, herb and cream much like fresh churned butter.

Quick and Easy Parmesan Herb Cream Biscuits

(240 grams) all-purpose flour

(20 grams) shredded parmesan cheese

(8 grams) baking powder

(10 grams) granulated sugar

rosemary,

fresh sage, minced

thyme,

salt

(360 grams) heavy cream

Heat oven to 450°F (230°C).  Line a large baking sheet with parchment paper or a silicone baking mat; set aside. 

In a medium bowl, whisk together flour, cheese, baking powder, sugar, herbs and salt.  Stir in heavy cream until a wet shaggy dough forms; about 1 minute. 

On a lightly floured surface, knead dough for about 1 minute until a smooth uniform ball forms.  Using a rolling pin or your hands, shape dough about 3/4 inch thick into a flattened rectangle.  You may have rounded corners.  

Using a 2 1/2 inch (6 cm) biscuit or cookie cutter, cut dough into 10 parts.  Place each piece onto the lined baking sheet about 1 to 1 1/2 inches (2.5 to 4 cm) apart. 

Bake for 15 minutes, rotating sheet about halfway through baking. Biscuits are ready once the tops turn golden brown. Carefully remove biscuits from the oven. Serve warm with salted butter.

These look delicious! Can't wait to make them. Thanks for sharing recipe

Cream Biscuits with only four ingredients are the simplest ever to make.  High, light, tender and so easy to make, it&#039;s a great biscuit recipe for beginners.

Cream Biscuits

cake flour (300 grams)

baking powder

Two baking times are given depending upon how you like your biscuits.  Preheat

For a softer top and bottom preheat the oven to 350° F.

For a crisper top and bottom, preheat the oven to 450°F.

Place the flour, baking powder, salt and sugar if using in a mixing bowl.  Blend together.  

With the machine running, pour the cream in a steady stream.  The dough should be somewhat sticky.  If it is not, add more cream.

On a lightly floured surface, knead the dough 5 or 6 times to bring together, then pat or roll the dough to about 3/4 inch thick.  Cut out desired shape and size. I used a 2 3/4&quot; round cutter.   Re-roll as necessary. Place on a parchment lined sheet and bake as directed below.

Cut the out in desired shape and size. I used a 2 3/4&quot; round cutter.   When cutting the biscuits cut straight down and bring it straight up.  Do not twist it or the biscuits will be lopsided.  Re-roll as necessary. Place on a parchment lined sheet and bake as directed below.

If you bake the biscuits at 350 degrees for 15 to 18 minutes they will have a softer top and bottom.

If you bake them at 450 degrees for 8 to 10 minutes they will have a browner and crisper top and bottom.

The biscuits are best served warm from the oven but will keep for a couple of days under a cover.

Unbaked biscuits can be frozen and then stored in a freezer bag to be baked off as needed.  They can also be frozen baked and stored in a freezer bag.  Thaw at room temperature then refresh in a 350°F oven for 10 to 12 minutes.  Serve warm.

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Top 5 cream biscuits recipes from across the web

The most viewed cream biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

2-INGREDIENT CREAM BISCUITS

Two Ingredient Cream Biscuit Recipe

Simple Cream Biscuits

Quick and Easy Parmesan Herb Cream ...

Cream Biscuits

The most viewed cream biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine