2-Ingredient Fluffy Cream Biscuits

Prep time: 5 minutes | Bake time: 10–12 minutes | Yield: 8–10 biscuits

2 cups White Lily self-rising flour (This specific brand is low-protein, which is the secret to that light, airy texture)
1 cup Heavy whipping cream (The high fat content replaces both the butter and the liquid found in traditional recipes)
Optional: 1 tbsp melted butter (for brushing the tops)

Preheat and Prep: Preheat your oven to 450°F (230°C). Lightly grease a baking sheet or line it with parchment paper.
Mix the Dough: Place the self-rising flour in a large bowl. Make a small well in the center and pour in the heavy whipping cream. Stir gently with a wooden spoon or spatula just until the flour is moistened and a dough forms.
- Tip: Do not over-mix! Over-working the dough makes the biscuits tough rather than fluffy.
Knead Lightly: Turn the dough out onto a lightly floured surface. Fold the dough over on itself 3 or 4 times very gently.
Cut the Biscuits: Pat the dough out to a ¾-inch thickness. Use a floured biscuit cutter to press straight down—don’t twist the cutter, as twisting “seals” the edges and prevents them from rising high.
Bake: Place the biscuits on the baking sheet so they are just touching (this helps them climb upward as they bake). Bake for 10 to 12 minutes or until the tops are a beautiful light golden brown.
Finishing Touch: If desired, brush the tops with a little melted butter immediately after taking them out of the oven.

Simplicity: By using self-rising flour, you eliminate the need for measuring out baking powder and salt separately.
Richness: Heavy cream provides the fat needed for a “buttery” flavor without the labor-intensive process of cutting cold butter into flour.
Texture: These biscuits are famous for having a crisp exterior and a cloud-like interior.