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2-Ingredient Cream Biscuits (+ Video) » Simple and Healthy Recipe! ✅

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These 2 Ingredient Cream Cookies are the simplest and fluffiest homemade cookies out there! These cookies are always tender and crumbly!

AN EASY HOME COOKIE RECIPE

Who doesn’t love a good homemade cookie? There is nothing like them! Especially these 2-ingredient cream cookies. I’ll show you how to make some easy homemade cookies. All you need to know are a few basic cooking techniques and your cookies will turn out perfect every time! Cookies are intimidating to many people, but they really shouldn’t be. Baking doesn’t come naturally to me, so I tell them if I can do it, anyone can!

FREQUENTLY ASKED QUESTIONS ABOUT CREAM BISCUITS:

What are cream cookies made of?

Cookies de nata are simply cookies made with cream and self-rising flour. The heavy cream provides a rich flavor to the cookies.

What is the difference between all-purpose flour and self-rising flour?

The self-rising flour has already added yeast (baking powder) and salt to the flour mixture.

How do I get fluffy cookies?

I’m so sorry about this! We all know that cookies are not supposed to be hard. So what could be the problem? Forgot your leavening agent (baking powder)? When using all-purpose flour to make cookies, you need to add some type of leavening agent to make the dough rise during baking. But when you use self-rising flour, it already has yeast added to it, so you don’t have to worry about adding yeast or salt. Also, make sure your baking powder hasn’t expired.

My cookies don’t rise. What did I do wrong?

You are probably turning the cookie cutter when cutting the cookies. This is undoubtedly the main cause. You just want to push down and pull up again. Turning the cookie cutter seals the edges and prevents them from rising.

My cookies are always hard or dense. What happened?

1. You have probably overloaded the dough. We’re not making bread here. Cookie dough (unlike bread dough) doesn’t like to be handled or kneaded a lot. A couple of pleats and then trim them. That is all. Do not knead the dough until it is smooth and elastic, as you would with bread. You have measured too much flour. Some people pack measuring cups when they measure flour. It is a common mistake. The best way to measure flour is to put it in a flour bowl or container where there is plenty of room to work. First I mix the flour well with a fork. This loosens it up a bit and helps mix some air in there. I then dip my measuring cup into the flour and shake off any excess flour. Unboxed. Simply soak and collect excess. Either with your finger or a butter knife.

Can I replace cream with milk?

No. Not for this recipe. Cookies are indeed a science. So be careful when you want to switch fats in a cookie recipe. Especially if you are not an experienced baker. Changing the ingredients could completely ruin the recipe. If a recipe specifically calls for butter, use real butter. Not margarine. Not oil. If a recipe calls for cream, use cream, not milk. If a cooking recipe calls for milk, don’t use skim milk, 2% or more milk fat is always better. If a recipe calls for buttermilk, use real buttermilk. There are so few ingredients in a recipe that it is very important to use quality ingredients and not substitutes.

Isn’t this recipe actually three ingredients, not two?

The melted butter I add above is optional, so I’m not including it as part of the ingredients needed to make the cookies.

Can cookies be frozen?

Absolutely! Just be sure to wrap them very carefully to prevent freezer burn.

INGREDIENTS REQUIRED FOR CREAM COOKIES: (FULL RECIPE AT BOTTOM OF POST)

  • White Lily Yeast Flour
  • thick cream
  • salted butter (for the top of the cookies)

HOW TO MAKE 2 INGREDIENT CREAM COOKIES:

Preheat oven to 500 degrees(yes, that is the correct temperature).Spray a baking sheet with a little nonstick spray. Measure the flour (using the technique above) into a large bowl.

Gradually incorporate the cream, adding enough to moisten the flour until you get a sticky dough.

Mix gently (it will be sticky).

Then unmold the dough on a lightly floured surface (use self-rising flour). If it’s too sticky to handle, just add a pinch of self-rising flour on top.

Fold the dough a couple of times to form a ball. Gently punch or roll out dough to ½-inch thickness. I just gently squeezed it with my hands, leaving the batter quite thick.

Take the cookie cutter and roll it in some self-rising flour (this will keep it from sticking to the dough as you cut). Then start cutting the cookies as close together as possible. Do not dorotate cookie cutters when cutting. Simply push down and pull up.

I got about 4 cookies out of this first cut. Then I rolled up the dough and rolled it out again. Then I made a second cut. Do not cut the dough more than twice. The dough begins to harden and the texture changes. So two cuts will be the maximum for these cookies. I get about 7-8 cookies from this recipe. Place cookies on prepared baking sheet.

Note:Place cookies close to each other (sides touching) for smooth edges. Separate the cookies if you want a cookie with slightly crispier sides. Brush the surface of the cookies with a little melted butter.

Then place the cookies (one sheet at a time, on the center rack) in the preheated oven and bake for about 8-10 minutes or until the top is golden brown.

Brush the surface of the cookies with a little more melted butter and serve while still hot. If you want, add a little more butter inside, along with a little honey.

WANT MORE RECIPES? TRY THESE!

2-Ingredient Cream Cookies (+ Video)

These 2 Ingredient Cream Cookies are the simplest and fluffiest homemade cookies out there! Just self-rising flour and cream with melted butter on top! # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #ffffff; } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-0-33); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-0-50); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-0-66); } linearGradient # wprm-recipe-user-rating-0-33 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-50 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-66 stop {stop-color: #ffffff; } Course: Bread Cuisine: American Keyword: 2 ingredients Cookies, Cream Cookies, Heavy Cream Cookies Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings: 6 Calories: 336 kcal

  • ▢ 1 ¾ cups White Lily Self-Rising Flour
  • ▢ 1 cup of cream
  • ▢ ¼ cup of melted butter for the tops of the cookies

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  • Preheat oven to 500 degrees (yes, that’s the right temperature)
  • Spray a baking sheet with a little nonstick spray.
  • Measure the flour into a large bowl.
  • Gradually incorporate the cream, adding enough to moisten the flour until you get a sticky dough.
  • Mix gently, then turn the dough out onto a lightly floured surface (use self-rising flour). If it’s too sticky to handle, just add a pinch of self-rising flour to the surface.
  • Fold the dough a couple of times to form a ball.
  • Punch or roll dough gently to ½-inch thickness.
  • Take a cookie cutter and roll it in some self-rising flour (this will prevent it from sticking to the dough as you cut it).
  • Then start cutting the cookies as close together as possible.Don’t twist the cookie cutter when cutting.
  • Place cookies on prepared baking sheet.
  • Brush the surface of the cookies with a little melted butter.
  • Then place the cookies (one sheet at a time, on the center rack) in the preheated oven and bake for about 8-10 minutes or until the top is golden brown.
  • To store: Cool cookies completely. Wrap it in plastic wrap or store in freezer storage containers. Cookies can be frozen for up to a month.
  • To reheat: place the cookies on the tray and bake for 5-10 minutes at 200°C. Refrigeration is not recommended.

Calories: 336kcal | Carbs: 27g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 83mg | Potassium: 66mg | Vitamin A: 820 IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 0.3mg

“The Country Cook” is not a dietician or nutritionist and any nutritional information shared is an estimate. If calorie counts and other nutritional values ​​are important to you, we recommend running the ingredients through the online nutrition calculator of your choice. Calories can vary greatly depending on the brands used.

Originally published: July 2013 Updated and republished: October 2021

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