Two-Ingredient-Style Cream Biscuits

Name: Two-Ingredient-Style Cream Biscuits
Prep time: 13 min
Cook time: 15 min
Total time: 28 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 2½ cups (300 g) self-rising flour, spooned into the cup and leveled, plus extra for dusting; ¼ teaspoon (1½ g) fine salt; 1½ cups (355 ml) heavy cream, cold, straight from the fridge; 2 tablespoons (28 g) unsalted butter, melted and slightly cooled

From the MyKitchenBank Kitchen

Tall, tender, golden biscuits made with self-rising flour and cold heavy cream, with a little butter for a rich, buttery top. Ready in about 30 minutes with no cutting-in of fat.

Prep: 13 min
Cook: 15 min
Wait: 5 min
Total: 33 min
Makes: 8 biscuits (about 2½ inches / 6 cm each)

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Steps

Before you start

Keep the heavy cream in the fridge until the moment you use it; cold cream gives the tallest rise.
Position an oven rack in the center and start preheating to 450°F (230°C) first; it heats while you mix, which takes about 10 minutes.
Check that your self-rising flour is fresh (under 6 months old); stale flour has weak leavening and makes flat biscuits.
Melt the butter and let it cool slightly so it is ready to brush on the hot biscuits.

1
Preheat and prepOven 450°F / 230°C
- Place a rack in the center of the oven and turn it on to 450°F (230°C).
- Line a large rimmed baking sheet with parchment paper.
- The oven will keep heating while you mix the dough.
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Ready when: Pan is lined; oven will reach 450°F (230°C) by the time the biscuits are cut
Tip: A fully hot oven gives the quick burst of steam that lifts the biscuits.
2
Whisk dry ingredients
- In a large bowl, whisk 2½ cups (300 g) self-rising flour with ¼ teaspoon salt until evenly combined.
- Make a well in the center.
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Ready when: No streaks of salt; mixture looks uniform
3
Add the cream
- Pour 1½ cups (355 ml) cold heavy cream into the well all at once.
- Stir with a spatula, folding from the edges to the center, just until a shaggy, sticky dough forms and most dry flour is moistened, about 20 strokes.
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Ready when: Dough is shaggy and sticky with a few dry spots; it should hold together when pressed
Tip: Don't overmix; stirring more than needed makes tough biscuits. If dough feels dry, add 1 tablespoon more cream.
4
Knead gently
- Turn the dough onto a lightly floured surface.
- Dust your hands with flour and fold the dough over itself 4 to 5 times, pressing gently, just until it comes together in a smooth-ish ball.
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Ready when: Dough holds together and no longer sticks to your hands
Tip: Less handling means a more tender crumb.
5
Pat out dough
- Pat the dough into a rectangle about 1 inch (2.5 cm) thick.
- Dip the cutter in flour, then press straight down to cut rounds without twisting.
- Space them on the baking sheet with sides just touching for taller rises.
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Ready when: Cut edges are clean and straight
Tip: Twisting the cutter seals the edges and keeps the biscuits from rising. Gently pat scraps together once to cut 1 or 2 more; those will be a bit less tender.
6
BakeOven 450°F / 230°C
- Bake at 450°F (230°C) on the center rack for 13 to 16 minutes, rotating the pan once at 8 minutes, until the biscuits are tall and deep golden brown on top and bottom.
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Ready when: Tops are deep golden brown and sides feel set when pressed gently
Tip: Resist opening the oven in the first 8 minutes so the heat stays steady.
7
Brush and rest
- As soon as the biscuits come out, brush the tops with the 2 tablespoons (28 g) melted butter.
- Let rest on the pan for 5 minutes, then transfer to a wire rack.
- Serve warm.
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Ready when: Tops look glossy and the biscuits hold together when split

Good to know

Tips

Measure flour by spooning it into the cup and leveling, or better, weigh it; packed flour makes dry, dense biscuits.
Cut straight down without twisting for maximum height.
For softer sides, place biscuits touching; for crisper sides, space them 1 inch (2.5 cm) apart.
For a savory version, fold in ½ cup (50 g) grated sharp cheddar and 1 tablespoon chopped chives with the cream.

Make ahead

Cut the unbaked biscuits and freeze them on a parchment-lined tray until solid, about 1 hour, then bag them for up to 2 months. Bake straight from frozen at 425°F (220°C) for 18 to 22 minutes.

Storage & reheating

Room temperature in an airtight container up to 1 day. Refrigerate up to 4 days. Freeze baked biscuits up to 2 months. Reheat wrapped in foil at 350°F (175°C) for 8 to 10 minutes (from frozen, 15 to 18 minutes).

Substitutions

self-rising flour → all-purpose flour plus baking powder and salt. For 2½ cups (300 g) self-rising flour, use 2½ cups (300 g) all-purpose flour, 3¾ teaspoons baking powder and ¾ teaspoon fine salt, and omit the separate ¼ teaspoon salt.
heavy cream → full-fat coconut cream. Chilled, well-stirred coconut cream works dairy-free; biscuits will taste slightly of coconut.
unsalted butter → salted butter or olive oil. Salted butter is fine for brushing; olive oil gives a more savory finish.