Easy Homemade Cream Biscuits Recipe (2-Ingredient)

Prepare to have your expectations shattered with these mind-blowing easy homemade biscuits. You’ll be amazed at how this easy biscuit recipe without baking powder produces flaky biscuits that turn out perfectly tender, moist, and flaky with just TWO ingredients.

This great recipe uses two simple ingredients and is ready in about 20 minutes. There’s no denying that it’s the easiest way to make biscuits ever!

And it’s just in time for National Biscuit Day on May 29th! So, let’s celebrate Biscuit Day by making the best 2 ingredient biscuit recipe ever!

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

Simple Ingredients for the best easy homemade biscuits

• Self-Rising Flour | Keep it simple by using self-rising flour to structure these tasty biscuits (see notes below to make your own).
• Heavy whipping cream | The only other ingredient needed is cold heavy whipping cream, also known as heavy cream – do not substitute you won’t achieve the same results.

How to Make This Easy Biscuit Recipe Without Baking Powder

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 a little melted butter. 

Next, 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. 

Next, 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 remove them to the prepared pan, about an inch apart. 

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. 

Then, 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. 

How to Make Your Own Self-Rising Flour

Combine 2 cups flour with 1 tablespoon baking powder (not baking soda) and ½ teaspoon fine sea salt. It’s best to sift the mixture, ensuring it’s evenly combined. Otherwise, you can at least stir it with a whisk until incorporated. Use your favorite flour here; I use organic unbleached all-purpose flour in most of my baking.

So, technically speaking, these biscuits aren’t completely without baking powder because it’s built into the self-rising flour. But hey, who’s keeping score? They’re still ridiculously easy to make and absolutely delicious! ????

Looking for more biscuit recipes to celebrate National Biscuit Day? Try my Biscuits and Gravy Casserole, or these irresistible Red Lobster Cheddar Biscuits, or my Chocolate or Strawberry Shortcake, which is just a sweeter biscuit – YUM!

Can you freeze biscuit dough?

Yes! Biscuits freeze beautifully! I don’t recommend freezing the dough before cutting them; instead, proceed with the recipe through the rolling and cutting stage, then place unbaked biscuits on a parchment-lined baking sheet and flash freeze for 1 hour.

Then wrap tightly in plastic wrap and aluminum foil, then place in an airtight container or freezer baggie and store for 1-3 months. 

How to cook frozen biscuits

I’m glad you asked; I tested this recipe using a conventional oven and an air fryer.

1. Conventional Oven: Preheat the oven to 475° F (245° C) and place the frozen biscuits on a greased or parchment-lined baking sheet, an inch apart. Then, bake in the oven for about 13-15 minutes or until they are puffed and golden. If browning too quickly, place a sheet of aluminum foil over the tops.
2. Air Fryer Frozen Biscuits: Preheat the air fryer to 335-340° F (168-171° C) and spray the basket with vegetable oil, I like Avocado oil. Spritz the biscuits’ tops with a little oil spray or brush with melted butter. Then, place the frozen biscuits 1 inch apart in the basket of the air fryer, and bake for 10 minutes, carefully flipping the biscuits to continue baking on the other side for another 10 minutes.

Variations & Substitutions

Sweet Biscuits: Sometimes you want a tad sweeter biscuit; add your favorite berries; strawberries, blueberries, raspberries or blackberries. Chop rhubarb, fresh peaches, plums or nectarines, adding a couple tablespoons of granulated sugar to the dry ingredients. 

Cheesy Biscuits: If desired, sprinkle shredded cheddar cheese and some herbs into the dough for cheesy, herby biscuits.

High Altitude Biscuits

For this 2 ingredient biscuit recipe, I made no changes other than oven temp. I tested at 475°F and 500° F, while both temps worked, I got the better rise with the hotter temp. I’m at 5280 feet above sea level; if higher, you may need to increase the oven’s heat by 25° F but test first. Or make your self-rising flour and reduce baking powder to ¾ tablespoon.

Storage Tips

Store cooled biscuits in an airtight baggie or container on the counter for 2-3 days; or refrigerate for up to 5 days, though I won’t tell if you let them go longer. 😉

Freeze Leftover Biscuits: To freeze after baking, let them cool completely, then wrap biscuits in plastic wrap and again in foil and place biscuits in a freezer baggie or airtight container and freeze for 1-3 months.

6 Best Ways to Reheat Biscuits 

1. How to Reheat Baked Biscuits (room temperature or refrigerated): This is our favorite way, as the biscuits come out hot, light and fluffy! Preheat the oven to 350° F (175° C) and place desired number of biscuits on a parchment-lined baking sheet or wrap loosely in aluminum foil (my fave), reheating for 6-8 minutes until warmed through. Place a sheet of aluminum foil over the biscuits if browning too quickly.
2. Reheat biscuits from frozen: To reheat already baked biscuits from frozen; preheat the oven to 350° F (175° C) and place biscuits without touching on a baking sheet, or wrap loosely in aluminum foil and bake 10-20 minutes until hot. 
3. How to reheat baked biscuits in your air fryer: Preheat the air fryer to 350° F (175° C) and place baked biscuits in the air fryer basket untouching, baking for 2-3 minutes until heated through, a few minutes longer if they are frozen. 
4. Stovetop Biscuit Reheating: An old restaurant hack; warm a cast iron skillet or griddle over medium heat; slice biscuits in half, brush each half with butter and “grill” until golden, this will not only crisp the biscuit back up, but add flavor and moisture back into the biscuit. 
5. Toaster or Toaster Oven: Another favorite of mine, wrap biscuits loosely in foil and place in the toaster oven at 350°F (175° C) for 6-7 minutes. Or cut the biscuit in half and toast until golden; butter, and swoon!
6. Reheat Biscuits in the Microwave: My least favorite method, as it dries the biscuit out and makes it hard and chewy as it cools. Wrap 1-2 biscuits at a time in a damp paper towel, and heat for 20 seconds, if longer is needed, only do in 10-second spurts. 

Best Side Dishes for Two-Ingredient Biscuit Recipe

Replace the Hawaiian rolls in this Easy Egg Sandwich Recipe with these delicious homemade biscuits. The classic is of course, biscuits and gravy, but try with these other delicious dishes too!

Best Drinks to Serve with The Easiest Biscuit Recipe

Having the perfect beverage to wash down these tasty biscuits is the way to go! Try my Blueberry Limeade Drink to start your day with a refreshing drink. Or make this Easy Iced Peach Green Tea Lemonade Recipe that tastes just like the Starbucks menu item!

Is it Biscuit or Bisquit?

The terms “biscuit” and “bisquit” are similar but have spelling and usage differences. “Biscuit” is commonly used in American English for soft, fluffy bread-like items, while “bisquit” in British English refers to sweet, crisp cookies. How will you name your delightful homemade biscuits?

In celebration of National Biscuit Day, I’ve joined a few of my blogging friends to meet all your biscuit needs!

• Like these fluffy Strawberry Buttermilk Biscuits from Life, Love and Good Food
• Or these dreamy Old Fashioned Bacon Grease Biscuits from BENSA Bacon Lovers Society.
• Don’t miss these decadent Butter Swim Biscuits from Soulfully Made!

Easy Recipes with ONLY 2 to 5 Ingredients

• Try my easy, flaky and delicious 3 ingredient pie crust.
• Gluten-Free Peanut Butter Cookies (4 main ingredients)
• Irish Soda Bread (4 ingredients)
• Homemade Greek Yogurt (Just 2 ingredients)
• Raspberry Cheesecake Thumbprint Cookies (5 ingredients)

I hope you loved this easy biscuit recipe without baking powder — if you did, would you share your creation on Instagram, Facebook, and Pinterest? And be sure to comment below!