Easy, Fluffy Biscuits

I’ve experimented with biscuit recipes for a very long time now.  There’s just something about a homemade biscuit that’s special.  A good, fluffy, soft biscuit tastes like home.

I like this other buttermilk recipe that’s pretty good, too, but this one is my  new favorite!  My good bloggy friend Candace at Sacred Mommyhood shared it with me a while back, promising it is the perfect biscuit recipe, and I do believe she may be right!

These biscuits are absolutely melt-in-your-mouth!

They require only two ingredients – cream and self-rising flour.  Now, before you run out and buy self-rising flour, wait!  Just click here to see how to mix up a batch real quick – so easy.

And wow – these biscuits are amazing, especially covered in butter and honey!

Definitely  the easiest, fluffiest biscuits I’ve ever made!


Easy, Fluffy Biscuits


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


  1. Mix flour and cream in mixing bowl, just til combined.
  2. Knead gently four or five times on lightly floured cutting board.
  3. Pat out to 1/2 inch thick.
  4. Cut out biscuits.  (I made about 18.)
  5. Bake at 450 for ten minutes or until tops are light golden brown.



  1. These look great and only 2 ingredients!!! I think even I could make these! :) And I have to admit, every time one of your posts pops up in my Google Reader I excitedly click on it expecting to see a picture of a new baby!! Lol!

  2. YAY!!! You tried them! I’m so glad you liked them. Thanks so much for sharing the recipe…and giving me a “shout out”! :)

  3. I’ve made these before and you’re right – they rock! :-) Of course, I’m a lover of all things biscuit.

  4. I’ve made these twice since you posted the recipe. Amazing!!
    I used milk instead of cream and they turn out great.
    Thanks for posting :)

  5. Thanks for sharing this. Accidentally bought 10 lbs of self-rising flour (but it was a great price!) and this is a great way to use it! We had heart shaped biscuits last night for supper.

  6. Christy Callaway says:

    I LOVE THESE!!!!!!!!

  7. Have you tried these with ground wheat or spelt? If so how did they turn out? They look yummy!

  8. I just made these this morning to celebrate our 24th week of pregnancy. They turned out so well! I used 1.5 cups of half n half and .5 cup of 1% milk and it worked great. Thanks for another yummy and easy recipe!

  9. Question……

    Whenever I make anything with milk, it upsets my husbands stomach. Is heavy whipping cream the same as milk or different?

    Thank you!

  10. I have successfully made these with coconut “whipping cream” and whole wheat flour. That might help the reader looking for a way to make these without dairy. Simply open a can of coconut milk and leave it in the fridge overnight so it gets thick and creamy. Make the recipe as written!

  11. Jeanetta Andrews says:

    You can make your own self-rising flour by adding 1 1/2 tsp baking powder and 1/2 tsp salt to 1 cup all-purpose white flour or whole wheat flour.

  12. I was unable to cut mine out since they were so goopy. I used 1/2 &1/2 as I’d read from others and used the make-it-yourself self rising flour. once I tried using make-it-yourself buttermilk too. any suggestions???


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