2-INGREDIENT CREAM BISCUITS

These 2-Ingredient Cream Biscuits are the easiest, fluffiest homemade biscuits ever! Just self rising flour and heavy cream with melted butter on top!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 500F degrees (yes, that is the correct temperature)

Step 2

Spray a cast iron skillet or baking sheet with a little nonstick spray.

Step 3

Measure out flour into a large bowl.

Step 4

Gradually stir in cream, adding enough to moisten flour to a sticky dough.

Step 5

Mix gently until just combined. Do not over mix! Then turn dough out onto a lightly floured surface (use the self-rising flour). If it is too sticky to handle, add just a sprinkling of self-rising flour to the top.

Step 6

Fold the dough ta couple of times to form a ball.

Step 7

Pat or roll dough gently to a 1/2 inch thickness.

Step 8

Take your biscuit cutter and dip it in a bit of the self-rising flour (this will keep it from sticking to the dough as it cuts).

Step 9

Then begin to cut out biscuits as close together as possible. Do not twist your biscuit cutter when cutting them out.

Step 10

Place biscuits on your prepared cookie sheet.

Step 11

Brush the tops of the biscuits with a bit of melted butter.

Step 12

Then place biscuits (one sheet at a time, in the middle rack) in preheated oven and bake for about 8-10 minutes or until tops are golden brown

Step 13

Prepare biscuits as directed in instructions except for baking. Once you have biscuits cut and on baking sheet, wrap tightly to make freezer safe and place in the freezer for up to two months. When ready to bake, preheat oven as directed in recipe, place sheet pan directly from the freezer to the oven and bake a few additional minutes over the standard baking time.

Step 14

For individual biscuits: Once biscuits have frozen, remove from sheet pan and place in a zip top freezer bag up to two months. Remove the number of biscuits you plan to use and place onto a baking sheet and directly into the oven or toaster. Bake as included above.

Step 15

I recommend using White Lily® self-rising flour in this cream biscuit recipe. It produces a lighter biscuit with a great texture and flavor.

Step 16

Can also use 2 cups of self-rising flour and bake at 475 degrees.

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