These biscuits make a satisfying accompaniment to any meal. I never made biscuits until I tried this two-ingredient recipe, now my husband wants them all the time! —Diane Hixon, Niceville, Florida
In a large bowl, combine the flour and cream. Turn out onto a lightly floured surface; knead for 5 minutes or until no longer sticky. Roll dough to a 1/2-in. thickness. Cut into 2-1/2-in. biscuits.
Place in a large ungreased cast-iron or other ovenproof skillet. Bake at 450° until golden brown, 8-10 minutes.
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.
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sjpoor
Feb 7, 2021
This is more a question than a rating. Has anyone tried making this with whole evaporated milk rather than heavy cream? I rarely buy the cream as it usually gets thrown out before I use it. I know I have substituted the evaporated milk in other food when I didn't have cream available and the results were good. Just curious. I have never met a biscuit I didn't like.
LoungeDog
May 2, 2020
Super easy!! I'm not a baker, so I have to say these were super easy to make, even for someone like me (I don't think I've ever kneaded dough before!). They turned out great (although I will also say, I'm not an expert on biscuits, so I don't have a lot of points of comparison) . One reviewer mentioned they didn't get brown on top. Mine didn't either so for the last minute of baking I brushed the top with an egg wash and they browned nicely. So easy and fast, I made them for breakfast one morning (I'm rarely that ambitious first thing in the morning) - and it was very nice to have steaming hot biscuits with jam!
tozbeach
Apr 16, 2020
I made it and found it just as easy as the contributor said. My only concern was that mine did not brown -- they cooked through but stayed white. I'm thinking about putting some melted butter on the top before baking them. What do others think?
Mary
Apr 11, 2020
I love these biscuits but I have to use more than 1 cup of cream. If I only use the 1 cup it will not all mix together. Am I doing something wrong?
Sandra
Apr 10, 2020
I love these the more I make them the better I get at it, also this makes real good dumplings, I like the fact that they keep, just reheat.
Bev
Nov 11, 2019
Sorry, but these were disappointing and not nearly as tender or soft as my go to recipe that calls for butter and shortening!
smoore955680
Apr 17, 2019
No comment left
jetluvs2cook
Dec 13, 2018
I make these all the time!
Orbs
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
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!
Reviews
This is more a question than a rating. Has anyone tried making this with whole evaporated milk rather than heavy cream? I rarely buy the cream as it usually gets thrown out before I use it. I know I have substituted the evaporated milk in other food when I didn't have cream available and the results were good. Just curious. I have never met a biscuit I didn't like.
Super easy!! I'm not a baker, so I have to say these were super easy to make, even for someone like me (I don't think I've ever kneaded dough before!). They turned out great (although I will also say, I'm not an expert on biscuits, so I don't have a lot of points of comparison) . One reviewer mentioned they didn't get brown on top. Mine didn't either so for the last minute of baking I brushed the top with an egg wash and they browned nicely. So easy and fast, I made them for breakfast one morning (I'm rarely that ambitious first thing in the morning) - and it was very nice to have steaming hot biscuits with jam!
I made it and found it just as easy as the contributor said. My only concern was that mine did not brown -- they cooked through but stayed white. I'm thinking about putting some melted butter on the top before baking them. What do others think?
I love these biscuits but I have to use more than 1 cup of cream. If I only use the 1 cup it will not all mix together. Am I doing something wrong?
I love these the more I make them the better I get at it, also this makes real good dumplings, I like the fact that they keep, just reheat.
Sorry, but these were disappointing and not nearly as tender or soft as my go to recipe that calls for butter and shortening!
No comment left
I make these all the time!
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.
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!