Description
Quick, fluffy, buttery-soft Southern-style biscuits made with just self-rising flour and heavy cream. A fast and foolproof recipe ready in under 20 minutes—perfect for breakfast or as a savory side dish.
Ingredients
Scale
- 2 cups White Lily self-rising flour
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the self-rising flour and heavy cream just until combined. Do not overmix.
- Turn the dough onto a floured surface. Gently pat into a ¾-inch thick round.
- Use a biscuit cutter or glass to cut out circles. Avoid twisting the cutter.
- Place biscuits on the baking sheet, touching slightly for softer sides.
- Bake for 10–12 minutes until tops are golden.
- Serve warm with butter, jam, or honey.
Notes
- Use cold heavy cream for best rise.
- Do not overwork the dough to keep biscuits tender.
- Try adding cheese, herbs, or spices for variations.
- Freeze cut biscuits before baking to save for later.
- Reheat leftovers in the oven or skillet for best texture.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 1g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
Keywords: 2-ingredient biscuits, quick biscuits, easy baking, self-rising flour, heavy cream