The World’s Easiest Sour Cream Biscuits (only 3 Ingredients)

To make your own gluten free self-raising flour, you can add 1 1/2 teaspoons of gluten free baking powder and 1/4 teaspoon of salt for every cup of gluten free flour. You can pre-mix a large quantity and store in the cupboard in an airtight container. Haven't tried this yet, but should work.

What is you amount of flour and heavy cream to make 4 biscuits? Kids are gone and don’t need more than four. Thanks!

Wow!!! 2 ingredient biscuits are a must try for me. I use heavy whipping cream in my coffee, so its always on hand. Measurements please....and Thank you.

Did anyone get measurements for these?

• 4 cups Self-Rising Flour
• 1 16oz. container sour cream
• 1/2-3/4 cup milk

Recipes for the 2 ingredient biscuits - GOOGLE, several recipes to choose from.

How much heavy cream?

really? no salt

How much flour to cream?

I would like recipe please

Recipe please.

can you list the amounts of heavy cream and flour? Appreciate it.

goo to know

thanks

ratio/time/bake temp?

How much self rising flour and heavy cream did you use for 4 biscuits?

How much of each do you use to get 4 nice size biscuits? I love this idea for two people.

Can you please tell us how much flour and cream for the 4 biscuits please lots are waiting

For making the Two Ingredient Biscuits being discussed in this thread, combine 2/3 cup self-rising flour and 1/2 cup heavy cream in order to make 4 biscuits.

You can make your own self-rising flour to have on hand by combining:

• 1 cup all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt

I make them using equal amounts of self-rising flour and plain Greek yogurt (1 cup to 1 cup or 2 to 2). Bake at 350 for about 25-30 minutes. Just mix and roll 8 equal size balls, place in Pam sprayed round cake pan. Easy and not offensive to the lactose intolerant.

Sour cream does add a better texture & adds a good taste

How much flour how much heavy cream

Dear people of the biscuit clan....

For each biscuit I make, I use a HEAPING tablespoon of self-rising flour. So, if I want my normal 4 biscuits, I use a heaping tablespoon of self rising flour. And I just add cream until I get flour that will start sticking together....but not too sticky. A hot oven is required. I use 438 degrees. And honestly, I notice if I add a little tiny bit of milk at the end---the biscuits take on a more crunchy exterior.

Is this a competition, you can beat this? LOL

Recipe please. My husband wants to try making biscuits (English scones) the American way, so anything easy is great 👍.

Recipe please

That's the recipe I use, and it's delicious!

How much flour and how much cream?

Hi, Could you kindly share these measurements, as we are only two people as well, Thank you.