2-Ingredient Whipping Cream Biscuits

Whipping Cream Biscuits
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 10 to 12 pieces
  • Prep: 5 mins
  • Cook: 10 mins


2cups self-rising flour
1cup heavy (whipping) cream


  1. Preheat oven to 450F.
  2. Combine flour and cream in a mixing bowl, stirring just until blended. (The dough will be a little stiff.) Transfer dough to a lightly floured surface and knead 10 times. Roll to ½-inch thickness and cut with a 2-inch cutter. Place biscuits close together on a lightly greased baking sheet. Bake 10 minutes.

Recipe reprinted with permission from Tammy Algood’s The Complete Southern Cookbook (Running Press, 2010).

Nutritional Info *per serving

  • Calories 170
  • Fat 9g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2.5g
  • Cholesterol 35mg
  • Sodium 330mg
  • Potassium 50mg
  • Carbohydrate 19g
  • Fiber 1g
  • Sugars 0g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 6%
  • Stephanie Dunbar

    I love these biscuits. I have made these twice now and they are so easy to make and tastes great. Thanks for the recipe! I have made biscuits back 20+years ago when I first married and needless to say they were not edible just too hard but now I can make them that are yummy.