Self Rising Flour Biscuits

💕 Why you'll love this recipe

• the best biscuits with only two ingredients!
• super easy recipe that's ready in about 30 minutes start to finish
• those flaky layers in these 2-ingredient cream biscuits
• this biscuit dough can be made into drop biscuits just as easily as cut biscuits
• this recipe makes a small batch of 6 perfect biscuits; if you want larger biscuits, you can certainly make those, too

The two ingredients that make up these perfect biscuits are self-rising flour and heavy cream. If you jumped ahead and read the recipe below, you'll see that there is an optional third ingredient, sugar. You can also make self-rising flour pancakes if you have more on hand, for some fluffy, diner-like, syrup drenched breakfast!

Include the sugar if you and/or your guests like these on the sweeter side or if you will be using these flaky biscuits in a sweet dish or dessert, such as strawberry shortcake. Omitting the sugar will result in a less sweet, more traditional biscuit.

Self-rising flour contains a leavening agent, baking powder, hence the name 'self-rising'. This flour also contains salt and it's softer than all-purpose flour, resulting in a more tender biscuit. 

This is why this ingredient is perfect in this recipe. No need to add additional ingredients such as melted butter! And it gives us the texture we want in great biscuits.

If you don't have self-rising flour and/or you don't feel like running to the store to get some, you can substitute the self rising flour with all-purpose flour, baking powder and salt. See the 'Ingredients & Substitutions' section below for ingredient amounts.

🧾Ingredients & Substitutions

• Self-rising flour - this ingredient helps make tender, flaky biscuits. To substitute, replace the self-rising flour with 2 cups all-purpose flour plus 2 ½ teaspoons baking powder and ½ teaspoon salt.
• Heavy cream - keep it cold until you mix it in, not room temperature; you'll need a little extra for brushing the tops of the biscuits just before baking. The cream can be substituted for regular milk or even buttermilk for homemade buttermilk biscuits. Be sure to use cold buttermilk. I would recommend using whole milk vs skim milk in this recipe if substituting
• Sugar - optional

🥄 How to make these biscuits

Step 1: To start, add the flour to a large mixing bowl. Whisk in the sugar, if using

Step 2: With a wooden spoon (no need for a pastry cutter), mix the flour mixture while drizzling in the heavy cream. Continue mixing until a lumpy, soft dough forms. Do not over mix, as this will create dry biscuits. You do not want dry, tough biscuits; you want a good biscuit that's tender, so mix just until the dry ingredients have been moistened by the cream

Step 3: Next, remove the dough from the bowl and place on a lightly floured cutting board or clean countertop. Using a rolling pin, gently roll the dough out into a square. To create those flaky layers: Take the right third of the dough and fold to the center. Repeat with the left side of the dough, placing the left side over the center, like you're folding a letter into thirds. You should now have a rectangle measuring about 12 inches by 4 inches. Fold the top third down to the center then fold the bottom third of the dough to the center. You should now have a square of dough. Press the dough gently and roll out again into a 12-inch square. Repeat the folding process once more (see photo for reference)

Step 4: Gently roll the dough out into an 8-inch square. The dough should be about an inch thick. Using a biscuit cutter or a drinking glass turned upside down, press down, without twisting and turning the cutter, to cut out biscuit rounds. Carefully lift the biscuit rounds onto a prepared baking sheet. Press the remaining dough together and cut out additional biscuits. Typically I get about 6 to 8 biscuits out of this dough.

Step 5: Brush the tops of the biscuits lightly with additional heavy cream. 

Step 6: Bake for about 12 minutes, until the tops are golden brown. Consider pairing these gorgeous two ingredient biscuits with my mixed berry jam!

👩‍🍳 Pro tips

• If you do not have self-rising flour, you can substitute 2 cups all-purpose flour plus 2 ½ teaspoons baking powder and ½ teaspoon salt. Note: The biscuits may not be as tender as with self-rising flour
• Mix the ingredients just until combined - do not overmix to prevent dry, tough biscuits
• Avoid twisting and turning the biscuit cutter when cutting out the biscuits. Press the biscuit cutter firmly straight down through the dough then lift it straight back out of the dough. This technique will preserve the tender texture of the biscuits, the well-defined layers and allow the dough to rise evenly
• Take the time to make an extra batch and freeze them so you always have some available for a meal! You can freeze them for up to 3 months, baked or unbaked. Be sure to cut out the biscuit dough then freeze, so they'll be ready to bake once you've thawed them at room temperature
• To make self rising flour drop biscuits, after you've mixed the dough, scoop dough onto a baking sheet lined with parchment paper. Brush the tops with cream and bake
• Biscuits are best served warm fresh out of the oven or re-warmed in the oven. Top with butter, mixed berry jam, peach jam or a dollop of whipped cream and strawberries!