Cream Biscuits

Easy cream biscuits
Diana Rattray
  • Total: 24 mins
  • Prep: 12 mins
  • Cook: 12 mins
  • Yield: 10 Biscuits (10 Servings)

These fluffy biscuits are so easy to prepare and bake, you'll wonder why you don't make biscuits more often. Heavy cream provides the fat for these delicious biscuits and makes them simple to make.

Top with your favorite jam or preserves, or use them for a sausage gravy breakfast. Or, simply serve the biscuits hot with a hearty stew or soup, and pass the butter.

Other ideas for these handfuls of baked goodness: sausage and biscuit sandwiches, topping for pot pie, and strawberry shortcakes.


  • 2 cups all-purpose flour (10 ounces)
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups heavy cream or whipping cream
  • 2 to 3 teaspoons melted butter (for brushing)

Steps to Make It

  1. Line a baking sheet with parchment paper or a silicone baking mat, or spray with baking spray. Heat oven to 425 F.

  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt until well blended. With a fork, stir in the heavy cream and mix just until the mixture is moistened. Turn out onto a lightly floured surface and knead two or three times, as necessary to make a soft, cohesive dough.

  3. Shape the dough into a flattened circle, patting to about 3/4-inch thick. Cut out circles about 2 to 2 1/2 inches in diameter with biscuit cutters. Take the dough scraps and again form into a circle and cut out a few more. Repeat until you have used all of the dough.

  4. Arrange the biscuits on the baking sheet.

  5. Bake for 12 to 14 minutes, or until lightly browned.

  6. Remove from the oven and brush tops with melted butter.