These 2-ingredient biscuits use heavy whipping cream and self-rising flour to create tender, fluffy biscuits without butter or buttermilk. The cream provides fat and moisture in one step, making them foolproof and ready in under 20 minutes.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat your oven to 475°F (245°C).
In a large bowl, mix together 1 1/2 cups of heavy cream and the self-rising flour until a dough forms.
On a lightly floured surface, press or roll the dough out to about 1/2-inch thickness.
Use a round biscuit cutter to cut out the biscuits.
Place the biscuits in a cast iron skillet.
Brush the tops of the biscuits with the remaining heavy cream.
Bake for 12-15 minutes, or until the biscuits are fluffy and golden brown on top.
Serve warm with your favorite toppings.
Store cooled biscuits in an airtight container at room temperature for 2 days, or freeze for up to 3 months; reheat in a 350°F oven for 5–7 minutes.
No—self-rising flour contains baking powder and salt, which are essential for lift. All-purpose flour will not produce the same results.
Use heavy whipping cream (36–40% fat). Do not use half-and-half or light cream, as they lack sufficient fat for proper texture.
Yes—mix the dough, cut biscuits, and refrigerate for up to 12 hours before baking. Add 1–2 minutes to bake time if baking from cold.
Overmixing the dough develops gluten and toughens biscuits. Mix just until a shaggy dough forms, then handle gently when shaping.
Yes—use 3 cups heavy cream and 4 cups self-rising flour. Mix in batches if needed to avoid overworking the dough.
Smash Burger Burritos
30 min · Luke Brown
Marry Me Chicken Sandwiches
245 min · Luke Brown
Smash Burger Burrito
25 min · Luke Brown
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Sourdough Bread
50 min
Creamy Corn Chowder
45 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
