July 9, 2014 Foolproof 2-ingredient cream biscuits.

This ONLY WORKS with a soft wheat flour.  All self-rising flours are made with soft wheat.   You can also find some “plain” soft wheat flours – White Lily is one but self-rising flour is marketed by Pillsbury, Gold Medal, King Arthur Flour (sold at Walmart too), and my favorite, Odlums, a product of Ireland sold online at Food Ireland.com.

This is a versatile recipe but the basic biscuits are virtually foolproof.  And there is no need to “cut butter or fat into the dry ingredients” as is called for in almost all biscuit recipes.  The heavy cream substitutes for the fat.

Self-Rising flour – – 2 cups      (also about 1/4 cup of regular flour for flouring the board)

Heavy cream – – 1 cup

Mix just till blended – turn out dough onto floured board

fold and knead 4 or 5 times.

Pat or roll out into half inch slab.   If you have a rolling pin, use it but not necessary.

Fold in half and press out or roll to 1/2 – 3/4 inch thick.


Pre-heat oven to 400°F.

With a sharp biscuit cutter cut into rounds

OR with a sharp knife cut crossways into squares. (Can also use a pizza wheel)

Transfer to a baking pan with sides just barely touching.


Bake for 12 minutes – turn pan back to front

Bake another 10 minutes or until biscuits are the color in

the second photo.


They should split naturally – because of that “fold” before cutting.


Serve hot or warm but these are also good cold.

Serve with plain butter and jam, compound butter with herbs or cream cheese with herbs, etc.

Option! Add a tablespoon or so of sugar to the dry ingredients, before adding the cream. This will give you a slightly sweet biscuit suitable for strawberry shortcake or other fruit applications.

Add the sugar plus raisins, currants, dried cranberries, etc., and cut with larger cutter  to make scones.

Scone photos:

scones currant 7:1:14


scones currant 7:1:144

For a SAVORY biscuit you can add grated Parmesan cheese – you will need to add a bit more cream.  You can also add black pepper or cayenne to use the biscuits as a base for canapes, etc.

These are small “cocktail biscuits”  cut with a 1 1/2 inch cutter  (standard is 3 inches)

Cocktail biscuits1

Cocktail biscuits3

These also are rolled or patted out and folded and rolled before cutting so they split naturally.

Cocktail biscuits4

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