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Quick Biscuits

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 biscuits


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


  • 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.
Nutrition Facts
1 biscuit: 213 calories, 11g fat (7g saturated fat), 34mg cholesterol, 381mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 4g protein.

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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!