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Melt-in-Your-Mouth Biscuits
These incredibly tender 2-ingredient cream biscuits are fluffy inside, golden outside, and wonderfully easy to make.
Ingredients
2 cups White Lily self-rising flour, plus extra for dusting
1 cup cold heavy whipping cream
Optional for finishing:
2 tablespoons melted butter
A pinch of flaky or kosher salt
Instructions
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
Place the self-rising flour in a large bowl.
Pour in the cold heavy whipping cream and gently stir just until a shaggy dough forms. Avoid overmixing.
Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about ¾ inch thick.
Fold the dough over itself 2–3 times to create extra flaky layers, then pat it back to about ¾–1 inch thick.
Cut with a 2½-inch biscuit cutter. Press straight down without twisting the cutter.
Arrange the biscuits close together on the prepared baking sheet for softer sides.
Bake for 10–14 minutes, until tall and beautifully golden.
Brush the hot biscuits with melted butter and add a tiny pinch of salt if desired.
Yield: 8–10 biscuits
Prep time: 10 minutes
Bake time: 10–14 minutes
Tip: Keep the cream cold and handle the dough as little as possible. That’s what gives these biscuits their soft, light, melt-in-your-mouth texture.
