Two Ingredient Cream Biscuit Recipe
User Reviews
5
Two Ingredient Cream Biscuit Recipe
Description
The Two Ingredient Cream Biscuit Recipe combines self-rising flour and heavy cream to create biscuit dough that is gently mixed to avoid overworking. The dough is rolled or patted out to about half an inch thickness and cut into biscuit shapes before baking at a high temperature. Baking on a greased baking sheet or cast iron skillet helps develop a golden crust and tender interior. This recipe produces moist, soft biscuits suitable for breakfast or as a side.
The biscuits have a light texture since the self-rising flour provides leavening, and the cream adds richness and moisture. They bake relatively quickly, about 10 to 12 minutes, and should be spaced with room to expand. Because the dough is minimal and requires no additional ingredients, these biscuits offer a straightforward, homestyle bread option.
These biscuits are best served fresh from the oven but can be frozen unbaked after cutting. When frozen, extend baking time slightly and bake directly from the freezer. Using quality self-rising flour like White Lily® is recommended for the best texture and flavor.
Ingredients
- 2 cups self-rising flour
- 1 1/2 /2 cups heavy whipping cream
Instructions
- 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.
Notes
- Bake the biscuits immediately after cutting them from the dough for best rise and texture.
- Frozen unbaked biscuits can be stored up to two months; bake directly from frozen, adding a few minutes to baking time.
- Use White Lily® self-rising flour for lighter, tender biscuits.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 2biscuits | |
| Calories | 353kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 67mg | 22% |
| Sodium | 513mg | 21% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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