So I’m really struggling with what to call this cream biscuits recipe, which seems pretty absurd given how simple it is… 2-Ingredient Biscuits? Easiest-Ever Biscuits? Foolproof Biscuits? 15-Minute Biscuits? One Bowl Biscuits?
Let’s just call them what they really are — delicious! Seriously, they’re all of the above: just two simple ingredients, prepared in a single bowl in under five minutes, and perfect every time. In fact, my 11-year-old has been making them by herself, start to finish, for a couple of years now. They’re THAT easy!
But before I get to the recipe… I’ve been experimenting lately with using a kitchen scale for baking, and YOU GUYS, I simply cannot believe how many steps (and dirty dishes!!!) this method eliminates!
Essentially, you set your mixing bowl on the scale, and press the tare button to reset it to zero. Measure in the flour and press tare. Measure in the cream and mix. Scoop and bake.
That’s it… seriously. ONE dirty bowl. Can you believe it?! I’m planning to devote an entire post to this method soon with a video for your visual folks, but that’s the process in a nutshell. And you just won’t believe how much it affects the quality and consistency of your baked goods.
Okay, back to the cream biscuits recipe, if you can even really call it a recipe. It’s a simple 1:1 ratio of heavy cream and self-rising flour.
In case you’re wondering, King Arthur Self-Rising Flour is my favorite. Walmart carries it, so you should have no trouble finding it. Can’t recommend it enough!
You just mix the two together until the dough is smooth, and then I like to use my 2-tablespoon cookie scoop to portion out 12 biscuits onto a parchment-covered baking sheet.
Brush the tops with a little extra cream (I just pour a couple tablespoons into the dirty bowl), and bake for 10 minutes. Easy-peasy lemon squeezy.
If you prefer more of a classic biscuit shape, you can roll the dough out and cut rounds with a biscuit cutter. But who wants to fuss with all of that?
It doesn’t change the taste one bit, and using the cookie scoop gets them on the table much faster. I’m all about saving a few minutes however I can!Print
- 1 1/2 cups (6-oz.) self rising flour
- 3/4 cup (6-oz.) heavy cream + 2 tablespoons for brushing
- 1/4 teaspoon salt (optional)
- Preheat the oven to 450 degrees.
- Mix the flour and the heavy cream until the dough is smooth. It’s okay to knead it with your hands a bit to make it cohesive.
- Using a 2-tablespoon cookie scoop, portion out the dough into 12 balls, leaving some space in between. Brush the top of each with a bit of additional heavy cream.
- Bake at 450 degrees for 10 minutes.