Just two ingredients! This is foolproof and good every time!! If you've ever enjoyed a famous chicken restaurant's biscuits, you've got to try these!

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • In a medium bowl, stir together the flour and cream just until blended. You should have a sticky dough. Use a large spoon to scrape the dough out onto a floured surface. Knead the dough once or twice, then pat or roll out to 1/2 inch thickness. Cut into circles using a biscuit cutter. Place on a baking sheet, spacing 1/2 inch apart. If you like drop biscuits, you can skip the this part and just drop spoonfuls of the dough onto a baking sheet.

  • Bake in the preheated oven until the bottoms and tops are golden brown, about 15 minutes.

Note

You may also cut out the biscuits and then place them in a freezer bag. Freeze for later use. Baking will take an additional 5 to 10 minutes.

Nutrition Facts

212 calories; protein 3.2g; carbohydrates 19.6g; fat 13.5g; cholesterol 48.9mg; sodium 331.1mg. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/06/2008
I've been making this for 15 yrs i got the recipe from a cookbook called mayberry r f d but instead of heavy cream i use a cup of milk and 4 tbs of mayo 2 cups of self-rising flour Read More
(44)

Most helpful critical review

Rating: 3 stars
03/17/2013
These were very moist and very rich biscuits. They needed a bit of salt though for flavor. They almost tasted buttery I guess because of the cream. They didn't rise much though and were a bit flat but they were good for just eating plain. They were very delicate and didn't hold up to splitting and would not be suitable for a biscuit sandwich. Easy recipe though and only 2 ingredients! Read More
(11)
40 Ratings
  • 5 star values: 30
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/06/2008
I've been making this for 15 yrs i got the recipe from a cookbook called mayberry r f d but instead of heavy cream i use a cup of milk and 4 tbs of mayo 2 cups of self-rising flour Read More
(44)
Rating: 5 stars
03/24/2014
I've been aware of these easy biscuits for many many years but never bothered to try them until today when I had an opened carton of heavy cream I wanted to put to good use. I brushed them with melted butter before baking them at a higher temperature than the recipe instructed 425 degrees. When I pulled them from the oven I gave them a sprinkle of California Garlic Salt. I had low expectations but I was more than surprised in a positive way with the outcome. These were some of the softest fluffiest most tender biscuits I've ever made. Read More
(34)
Rating: 5 stars
12/03/2010
Halved recipe. Made 1 c of self-rising flour by adding 1.5 t baking powder and .25 t salt to all-purpose flour. Easy! Read More
(31)
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Rating: 5 stars
04/06/2008
With only two ingredients I was somewhat concerned about how these were going to taste. These were excellent. The dough was a stiff dough that I had to actually use my hands to mix but most people use their hands to mix stiff doughs like breads and biscuits. Try these biscuits you'll like them and you can dress them up and make them sweet or savory. Read More
(25)
Rating: 5 stars
12/02/2012
These are delicious! I didn't expect so much from two ingredients (well. OK, 4. I had to make my self rising flour with 2c flour, 1T baking powder and 1/2 t salt). I had visited a farmer friend and gotten milk from his cows. There was lots of cream on the milk which I skimmed off. So I was looking for a recipe to use it up. I made drop biscuits. The batter is somewhat 'sticky'. The biscuits are very tender yet crispy outside. I am planning to make more and freeze the batter in 'drops'. YUM! (also made butter to put on them. Heaven!) Read More
(16)
Rating: 4 stars
11/16/2014
I make homemade biscuits several times a month using self-rising flour. However you need to add shorting or oil. I put 2/3 cup canola oil or coconut oil along with 2 cups of SR flour. You mix it with the flour until the mixture looks crumbly like corn meal. Make a hole in the middle of the mixture and add the heavy cream all at once. Stir until the dough is formed. Procede as this recipe instructs. I never buy can biscuits. If you don't have self rising flour you can add 1 teaspoon salt and 1 tablespoon of baking powder to all purpose flour and follow with the oil and other ingredients. Additionally to make scones add 1/2 cup sugar and raisins. I hope this is helpful to someone. Read More
(13)
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Rating: 5 stars
04/04/2008
This is a great easy to use recipe. I usually add a tablespoon or two of chopped fresh parsley or other fresh herbs to use with creamed chicken over biscuits. This is the best way to make biscuits! Read More
(11)
Rating: 3 stars
03/17/2013
These were very moist and very rich biscuits. They needed a bit of salt though for flavor. They almost tasted buttery I guess because of the cream. They didn't rise much though and were a bit flat but they were good for just eating plain. They were very delicate and didn't hold up to splitting and would not be suitable for a biscuit sandwich. Easy recipe though and only 2 ingredients! Read More
(11)
Rating: 5 stars
07/30/2008
These were so easy and yummy! I used a scoop to make drop biscuits and they even split nicely. Topped them with chocolate gravy for an over the top treat. Would be great for strawberry shortcake with a little sugar and almond extract added. Read More
(8)
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