Easy Homemade Cream Biscuits Recipe (2-Ingredient)
User Reviews
5
Easy Homemade Cream Biscuits Recipe (2-Ingredient)
Description
The recipe begins by combining self-rising flour, which already contains leavening and salt, with cold heavy cream to form a dough. Careful mixing and minimal kneading prevent toughness while incorporating flour that remains unblended. The dough is shaped into a rectangle and folded several times to build flaky layers. Rolling or patting the dough to about half an inch thickness allows for even biscuit rise. Cutting biscuits without twisting preserves height as twisting seals edges.
High oven temperatures (475-500°F) ensure a quick rise and browning of the biscuits, resulting in a golden crust and soft interior. Variations include brushing tops with melted butter before baking for extra flavor and serving biscuits with sausage gravy, chicken, or as breakfast sandwiches.
Leftover biscuits store well in airtight containers for several days or can be frozen after baking for months. Reheating or baking from frozen is possible following specific freezing instructions.
Ingredients
- 2 cups self-rising flour unbleached if possible, see notes to make your own
- 1 ½ cups heavy whipping cream or heavy cream, cold
Instructions
- Start by preheating the oven to 475-500° F (260° C) and line a rimmed baking sheet with parchment paper or lightly grease. You may also make this recipe in a cast iron skillet; spray it with a little cooking oil, not non-stick spray, or brush it with melted butter.
- Add the flour mixture to a large mixing bowl and make a well in the center. Slowly pour the heavy cream, stirring gently until the ingredients are combined. Do not over-mix the two, as this will make your biscuits tough.
- Turn the dough onto a lightly floured surface and gently give it a few soft kneads to incorporate any unincorporated flour. Then, pat the biscuit dough into a rough rectangle shape and roll (using a rolling pin) or pat it into a larger rectangle, about ½ inch thick; I love this rolling pin as it has height gauges built right in.
- Using a bench scraper (different from a pastry cutter), fold one side of the rectangle into the middle, then fold the other side over the top, creating an envelope of sorts.
- Roll the biscuit dough until about ½ inch thick again. I rolled mine slightly thicker for taller biscuits. The taller the biscuit you want, the thicker your biscuit dough should be. Now, using a floured 2-3 inch biscuit cutter, cut out biscuits, and place them 1 inch apart on the prepared pan.
- After cutting out the first batch, carefully pat the leftover scraps of biscuit dough together, and pat or roll into ½ inch thickness, cutting as many more biscuits as possible.
- Bake the biscuits in the hot oven for 10-15 minutes until they are puffed and golden on top, and serve fresh! Smear the biscuits with cinnamon honey butter, butter, and honey or homemade jam.
Notes
- To make self-rising flour, combine 2 cups all-purpose flour with 1 tablespoon baking powder and ½ teaspoon fine sea salt; sift or whisk well.
- Freeze baked biscuits by cooling completely, wrapping individually in plastic and foil, then store in freezer bags for up to 3 months.
- Avoid twisting the biscuit cutter when cutting to help biscuits rise tall.
- Minimize re-rolling the dough to prevent tough biscuits.
- Brush biscuit tops with melted butter before baking for a golden finish.
- Serve biscuits with sausage gravy, chicken, or use for breakfast sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 176kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 8mg | 0% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 438IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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