2-Ingredient Biscuits With Ice Cream
As an Amazon Associate I earn from qualifying purchases.
These 2-ingredient biscuits use self-rising flour and vanilla ice cream to make fluffy Southern biscuits with the perfect amount of sweetness.
In honor of National Biscuit Month, I’m sharing a unique recipe about how to make 2 ingredient biscuits with you today that appears in my second book, Come Home To Supper. This cream biscuit recipe came from Christy’s dear friend, Jyl, who is a wonder in the kitchen. Everything Jyl makes is delicious.
Biscuits are as much a part of the Southern heritage as “y’all” and humidity. They’ve kept our ancestors from starving and sent our kids off to school for generations with a full tummy. In case you were in any doubt, there are LOTS of biscuit recipes on Southern Plate. From 3-ingredient biscuits to drop biscuits and buttermilk biscuits, you bet all bases are covered.
But today we’re turning our attention to my 2-ingredient biscuit recipe, which is a fun twist on the classic biscuit that requires only two ingredients. I personally call ’em ice cream rolls because they look a little fancier but once you take a bite, you’ll know they’re just good old biscuits in disguise. Not only do you only need 2 ingredients, but the recipe takes 15 minutes from start to finish. Simply mix the ingredients together, pop the batter in a muffin tin, and you have homemade biscuits in a flash! This is one of the easiest biscuit recipes out there.
Many cream biscuit recipes use heavy cream in place of the vanilla ice cream, so you can use either. The rolls are the texture of a fluffy Southern biscuit with the slightest hint of sweetness thanks to the ice cream. Are you intrigued and ready to give them a go? Let’s get cooking!
Recipe Ingredients
- White Lily self-rising flour (a staple in the South) but any self-rising flour will do.
- Vanilla ice cream (you’re going to have to let the vanilla ice cream melt or microwave it a minute to get it there).
How to Make 2-Ingredient Cream Biscuits
Combine 2 cups of both ingredients in a medium bowl and stir.
If the batter here looks a little stiffer than yours will be on account of the fact I kinda sorta accidentally dumped a little extra flour in… But either way, they’ll be fine.
Now, one of my favorite parts about this biscuit recipe is there’s no need to knead the biscuit dough or get out your .
Just grease six wells of a muffin tin with cooking spray and divide the biscuit batter evenly among the cups.
Bake at 350 for 8-10 minutes or until golden brown and serve warm with butter. Enjoy!
Storage
- Store additional biscuits in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. You can reheat them in the microwave, oven, or air fryer.
- You can also freeze biscuits for up to 6 months. Thaw in the fridge or at room temperature before reheating as above.
Recipe Notes
- To make your own self-rising flour for this recipe, you need 2 cups of all-purpose flour, 3 teaspoons of baking powder, and about a teaspoon of salt.
- As mentioned in the intro, you can substitute vanilla ice cream for heavy cream if you prefer to make 2 ingredient cream biscuits. It’s the more popular option, but either way, they taste delicious.
- Another substitution is Greek yogurt.
- For sweeter biscuits, add 1-2 tablespoons of maple syrup or white sugar to the batter.
- You can add a glaze if you like. Just brush the biscuits with honey, milk, or melted butter before baking.
Recipe FAQs
How do you serve cream biscuits?
Southern biscuits go with everything! Here are some suggestions:
- Serve them with butter, jam, honey, Nutella, nut butter, or my spiced peach butter for breakfast.
- Add bacon or sausage and eggs for an epic breakfast sandwich.
- Serve them as a side dish instead of bread with soups, chilis, and stews.
Can you make gluten-free biscuits?
Absolutely, just use gluten-free self-rising flour instead.
Are cream biscuits the same as scones?
While you can serve biscuits with jam and cream as they do with scones in the UK, cream biscuits are not the same as scones. Texture-wise, cream biscuits are light and fluffy, while scones are more dense and crumbly.
Check out these other biscuit recipes:
Sausage Biscuits With Cheese & Chiles
Easy Chicken and Dumplings With Biscuits
Homemade Biscuits Easy with Pioneer
Garlic Cream Biscuits with Bacon Gravy
Ingredients
- 2 cups self-rising flour
- 2 cups vanilla ice cream Let the ice cream melt slightly before using
Instructions
- Combine both ingredients in a mixing bowl and stir.2 cups self-rising flour, 2 cups vanilla ice cream
- Grease the wells in the muffin tin.
- Divide the batter evenly among the cups.
- Bake at 350 degrees for 8-10 mins or until golden brown.
- Serve warm with butter.
Nutrition
These look so divine ♥ Lovely recipe♥
summerdaisycottage.blogspot.com
This recipe sounds good. Have you ever heard o Mayonnaise Biscuits – Duke’s of course. I had the recipe years ago, but can’t find it. Help?
Yes! If I can join in the conversation, I make biscuits and cornbread two to three times weekly, and yes mayo is good in both, also sour cream too.
Hi Christy I have the book but have been so snowed under I have not started using any of the recipes . I will be making up for that by making a batch of these easy roll/muffins this weekend. When does the 3rd book come out? I love your easy no nonsense approach to cooking , you make it easy to get a good supper on the table. thank you for all you do. god bless from Judi
Hey Cristy, I have been looking for a biscuit recipe for years now that uses buttermilk and regular flour, baking soda and maybe baking powder. I have never found any, and not sure that the self-rising flour would work with buttermilk. But, I had an Aunt that would make them every morning for breakfast. Just was never smart enough to get her recipe, or have her teach me how to make them. Let me know if you might know of a recipe using buttermilk.
Thanks,
Bill
My mom made white lily biscuits every morning as my sisters and I grew up. The only ingredients were self-rising flour and buttermilk and a very light hand. Nothing was measured and she pinched the dough off and formed it in her hand. The only oil used was on the flat pan and a light touch of oil on top of the biscuit. Bake hot oven. She made them in college in her speech class and of course received an A+.
Thanks Mary Ann, did she use the White Lily recipe for the biscuits. Or just make a kind of sticky dough and then knead it a few times to mix all together b/4 cutting and baking? I have been using bisquick as they are pretty good. But, not like real biscuits. lol Thanks for the help…
Bill, have you done a internet search for buttermilk biscuits? There are recipes that don’t call for self rising flour. Self rising flour is just flour that has salt and baking powder already in it.
Oooohhhh, butter pecan ice cream instead of vanilla. Then melt butter in it with little brown sugar after it comes out of oven! Good grief ! What an easy wonderful basic recipe with endless possibilities.
I’m excited to try this. Hope mine turns out ok.
Does it have to be vanilla ice cream ?