Fluffy, tender, and gloriously simple — these biscuits come together with just two ingredients and no fuss. Perfect for breakfast, brunch, or a side at dinner!
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 22 minutes
Servings: 8 biscuits
Dietary Info: Vegetarian
📝 Ingredients Checklist
2 cups White Lily self-rising flour
1 cup heavy whipping cream
🔧 Tools You’ll Need
Mixing bowl
Wooden spoon or spatula
Rolling pin
Biscuit cutter or floured round glass
Baking sheet
Oven
🔪 Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 450°F (230°C). It’s crucial to preheat fully—hot air gives biscuits their signature rise and golden tops.
2. Mix the Dough
In a mixing bowl, combine the self-rising flour and heavy cream. Stir gently with a wooden spoon or spatula until the dough forms a soft, shaggy ball. Don’t overmix.
3. Knead Lightly
Turn the dough onto a lightly floured surface. Fold and press it gently 3–4 times—just enough to bring it together. This keeps the biscuits tender.
4. Roll & Cut
Roll dough to about 1-inch thick. Cut with a floured biscuit cutter or glass. Re-roll scraps only once to prevent toughness.
5. Bake
Place biscuits on a baking sheet about 1 inch apart for crispy edges or touching for softer sides. Bake for 10–12 minutes or until golden and puffed.
6. Serve Warm
Let cool slightly before serving. Enjoy with butter, jam, or a drizzle of honey.
💡 Pro Tips for Perfect Biscuits
🧈 Want an upgrade? Brush the tops with melted butter before or after baking.
🥶 Cold cream works best—it helps create fluffier biscuits.
🔄 Use a light touch—overworking the dough can lead to dense biscuits.
🔁 Ingredient Notes & Substitutions
Flour: White Lily is preferred for its low protein content. If unavailable, use any self-rising flour, but results may vary slightly in tenderness.
Cream Substitute: No cream? Mix ¾ cup whole milk with ¼ cup melted butter as a quick sub, though texture may differ.
🧊 Storage & Make-Ahead Tips
Store: Keep leftover biscuits in an airtight container at room temp for 1–2 days, or refrigerate for up to 5.
Reheat: Toast briefly in the oven or air fryer for the best texture.
Freeze: Freeze unbaked biscuits on a tray, then store in a bag. Bake from frozen at 450°F for 14–16 minutes.
🧮 Nutrition Estimate (Per Biscuit)
Calories: ~180
Fat: ~10g
Carbs: ~20g
Protein: ~3g
Allergens: Dairy, Gluten
❓ Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! Shape the biscuits and refrigerate or freeze before baking. Just add a few minutes to the bake time.
Q: Why is White Lily flour recommended?
A: It’s a soft winter wheat flour, lower in protein, which makes fluffier, lighter biscuits.
Q: Can I use buttermilk instead?
A: Not for this exact ratio—it would require added fat and adjustments. Try a buttermilk biscuit recipe for best results.
🥣 Simple, Southern, and Satisfying
These biscuits are a testament to how less can be more in the kitchen. Whether served as a quick breakfast with jam or a savory dinner side, they always deliver buttery, flaky goodness.
Loved these biscuits? Check out my [3-ingredient sausage gravy] or [small-batch peach jam] for the perfect pairing!
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