I finally got on the bandwagon and tried this very popular recipe that is everywhere! It uses just 2 ingredients to make biscuits: self-rising flour and heavy whipping cream! It really does work and it is
very FAST and EASY! If you want an easy homemade biscuit recipe without cutting butter in flour, or if you don’t have a tube of biscuit dough in your fridge, or even those frozen biscuits, then give these a try.
I am not a big fan of biscuits in general, but many people are and my husband Bill is. He likes these!
The self-rising flour already has baking powder and salt in it. The heavy whipping cream has a high fat content so no need for butter, shortening, or oil!
If you’ve ever wondered…….Yes, there is a SLIGHT difference between Heavy Cream and Heavy Whipping Cream~!
Heavy Cream has a little higher milkfat, 36%, than Heavy Whipping Cream, which has about 30% milkfat.
But to confuse matters more, some manufacturers use the two terms Heavy Cream and Heavy Whipping Cream interchangeably! Some manufacturers call the 30% milkfat Light Whipping Cream!
Many cooks use them interchangeably! They both whip into whipped cream but the Heavy Cream is more stable. The Heavy Whipping Cream is more pillowy and doesn’t hold its shape as long. You can check the nutrition facts on the carton if you really want to know the fat content of a particular brand.
These milk and cream differences always come up into the conversation with people who like to cook, both pro and amateur! And I hear professional cooks talk about which kind they prefer for certain techniques and recipes, which they say makes a difference, in their opinion
Well, I know my sister Pat will talk about Half and Half and Light Cream! Ha-Ha! We’ve had these heavy cream, light cream, whipping cream, etc. conversations a few times in the past!
Half and Half is just a mixture of equal parts whole milk and heavy cream. The milkfat percentage of Half and Half averages about 14%. It is lower than heavy cream and light cream and higher than whole milk. It can’t be whipped.
Light Cream averages about 23% milkfat and cannot be whipped.
I don’t know why I got carried away by all these cream and milk differences.
Maybe your favorite way to eat biscuits is with butter, or jam, or honey butter, or maybe you really like them the Southern way with sausage gravy on top…. however you like them, this recipe is so easy, you can have homemade biscuits in minutes.
See some pictures how to make them in the slideshow below.
- 1 cup self-rising flour
- ¾ cup heavy whipping cream
- 1.Preheat the oven to 425°F. Grease the bottom of a baking pan or line it with parchment paper.
- In a medium bowl, stir the flour and cream together to make a dough. With your hands, shape it into a ball.
- Turn the dough out onto a floured board and knead it in quarter-turns about 10 or 12 times until it is soft and pliable.
- With your hands or with a rolling pin, flatten it out to about ¾-inch thickness to make 5 biscuits. 1-inch thickness will make 4 biscuits.
- Use a 3-inch biscuit cutter or a cup or glass upside down to cut out the biscuits.
- Place the biscuits in the prepared pan with some space between them.
- Brush the tops lightly with heavy cream.
- Bake at 425°F. for 10 minutes for the ¾-inch thickness. For the 1-inch thickness, bake about 13-15 minutes, or until the bottoms are a light brown.