2‑Ingredient Cream Biscuits — Easy, Flaky & Foolproof

Ever rolled out of bed starving, only to realize you have nothing in the house except cereal, eggs, and… maybe some flour?

Maybe you’ve thought about making biscuits, but you don’t have buttermilk, or you don’t feel like dealing with cutting butter into flour, or measuring a long list of ingredients.

That’s exactly why these biscuits are trending — they’re fast, flaky, and literally just two ingredients. You can make them before the coffee even finishes brewing.

All You Need:

• 2 cups self-rising flour
• 1½ cups heavy whipping cream

That’s it. Really. Bake at 420°F for about 18 minutes, or until they’re golden brown and calling your name.

But here’s the thing—just because they’re simple doesn’t mean you can skip the technique. The way you mix, scoop, and bake them makes all the difference between a fluffy, tender biscuit and a dense, doughy one.

That’s where the video comes in.

Watch the full video below to see how I get them flaky every time — plus a few tricks you’d never guess that make these the best biscuits you’ve ever made from scratch.

They’re perfect in the morning with honey or jam, slathered in sausage gravy, or turned into a grab-and-go breakfast sandwich stacked with eggs, cheese, and bacon.

But don’t stop there — they’re just as good next to a bowl of soup, under your favorite chicken dish, or as a last-minute comfort food side.

If you’ve got self-rising flour and heavy cream, you’re already halfway there.

Go watch the video — it’s short, it’s real, and it’ll change your biscuit game for good.