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

Some of y’all might remember reading my post last week about my trip to Nashville for the Southern Baking Retreat. It was such an amazing trip in so many ways. But one of the best parts of the trips was we got to make biscuits. I mean, who doesn’t love a good homemade biscuit? There’s nothing like ’em! Especially these 2-Ingredient Cream Biscuits.

One of the things we learned is how many ways there are to make biscuits. Using just a few ingredients, you can change up the shape and flavor of the humble biscuit. One of my favorite biscuits that we made that day is the one I’m going to share with you today. This is the biscuit that me and my baking buddy, Brenda from A FARM GIRL’S DABBLES , were given as our biscuit task for that day. Brenda had never made biscuits before. But you would never know it. She couldn’t believe how good these turned out – on her first attempt ever! That’s how easy and amazingly delicious these biscuits are.

HOW TO MAKE TENDER AND SOFT BISCUITS

Biscuits are intimidating to make for many folks, but they really shouldn’t be This recipe along with WHITE LILY SELF-RISING FLOUR make it a lot less intimidating for the new or frustrated biscuit maker. Baking does not come naturally to me, so I tell you this, if I can do it, anyone can do it. This is what makes this biscuit turn out perfect every time.

So, what’s the difference between self-rising and all-purpose flour?

Self-Rising flour already has the leavening agent (baking powder) and salt added in the flour mixture. First off, let’s start with the most common complaint any new biscuit maker has

“Every time I make biscuits, they turn out as hard as bricks.”

I hear this one a lot! We all know biscuits shouldn’t be hard. So, what could possibly be the problem?

You forgot to add a leavening agent (like baking powder)

When using all-purpose flour to make biscuits, you have to add some sort of leavening agent to get your dough to rise when baking. But, when you use self-rising flour, it already has the leavening added so you don’t have to worry about adding in baking powder or salt. And I’m telling you, this White Lily Self-Rising flour is better than any other Self-Rising flour on the market (and I’m not getting paid to say that either). It makes all the difference!

Your baking powder has expired.

If you are using a recipe that calls for all-purpose flour and baking powder, then perhaps it’s the baking powder that is the problem. This is actually pretty common. Always check the expiration date on your can or box before baking. You’d be surprised how long that stuff sits in your pantry. Also, put a small bit on your tongue. It should taste metallic and almost “zing” your tongue. But once again, if using self-rising flour, it already has baking powder added so no need to worry about this.

You messed with the dough way too much.

We ain’t making bread here. Biscuit dough (unlike bread dough) does not like to be handled and kneaded a lot. A couple of folds and then cut them out. That’s it. You do not knead the dough until smooth and elastic, like you would bread.

You measured too much flour without realizing it.

Some folks pack their measuring cups when measuring flour. I used to do this too. It’s a common mistake. And then you wonder why the mixture isn’t coming together like it should. Do. Not. Pack. This goes for any kind of baking you are doing. This isn’t like measuring brown sugar. You do not pack the cup. And it’s for this reason, I do not measure directly from the flour bag.

When you scoop directly from the flour bag, you tend to pack the flour in the cup and that will result in too much flour in your batter. The best way to measure flour is to have the flour in a bowl or a flour canister where there is plenty of room to work. I give the flour a good stir first with a fork. This loosens it up a bit and helps stir a little bit of air in there. Then I dip my measuring cup in the flour and scoop off any excess flour. No packing. Just dip and scoop off excess. Either using your finger or a butter knife.