Quick Biscuits Recipe
Quick Biscuits Recipe photo by Taste of Home
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Quick Biscuits Recipe

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Quick Biscuits from Diane Hixon of Niceville, Florida make a satisfying accompaniment to the meal. "I never made biscuits until I tried this two-ingredient recipe," Diane explains. "Now my husband wants biscuits all the time!"
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 9 servings


  • 2 cups self-rising flour
  • 1 cup heavy whipping cream

Nutritional Facts

1 each: 180 calories, 10g fat (6g saturated fat), 36mg cholesterol, 330mg sodium, 20g carbohydrate (1g sugars, 0 fiber), 3g protein.


  1. In a large bowl, combine the flour and cream. Turn out onto a floured surface; knead for 5 minutes or until no longer sticky. On a floured surface, roll dough to a 1/2-in. thickness. Cut into 3-in. biscuits.
  2. Place on a greased baking sheet. Bake at 450° for 8 to 10 minutes. Yield: 9 biscuits.
Editor's Note: If you don't have self-rising flour, add 1 tablespoon baking powder and 1 teaspoon salt to 2 cups all-purpose flour.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Quick Biscuits in Taste of Home April/May 1993, p13

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Orbs User ID: 7287623 246268
Reviewed Mar. 29, 2016

"Delicious and so fast and easy! I used the editor's note and added baking powder and salt to my flour. Thank you, Diane, for sharing this recipe. I used it to accompany a tuna casserole."

mimirita User ID: 6302531 5858
Reviewed Sep. 7, 2014

"I have made these biscuits twice. I used Jovial Foods Einkorn flour, added the 1 Tbsp baking powder and 1 tsp salt since it is not a self rising flour. However it is a "soft" flour as is needed for biscuits. The result was a delicious, high, and light biscuit!"

dnaheish User ID: 4918302 3143
Reviewed Aug. 27, 2012

"Not sure how this recipe is as just a biscuit, but I use it all the time for a quick pizza crust, and everybody loves it."

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