With just 4 ingredients, these easy Cream Biscuits are simple to make from scratch! Enjoy tender homemade biscuits for breakfast, brunch, or alongside soups, stews, and your favorite comfort food dinners.
I love a good buttermilk biscuit, but sometimes you need something even more simple – like these Cream Biscuits!
There’s nothing quite like a warm homemade biscuit, especially when they are easy enough to make anytime a craving hits! These Cream Biscuits keep things super simple with just 4 ingredients, so you can have fresh biscuits without a long list of ingredients or a complicated recipe.
Most biscuit recipes have you cutting butter into the flour, which helps to create the flaky layers. I do love buttery biscuits, but these Cream Biscuits are even easier because you just mix in the cream. Once you take a minute or two to fold the dough, you end up with soft, tender biscuits that are on the table in no time at all. Once you see how easy these biscuits are, you’ll be wanting to make them over and over again!
Ingredients
- Flour: I like to use all-purpose flour for these biscuits. I would not use bread flour, as it will produce a denser biscuit. One thing I like the best about these biscuits is how light they are.
- Baking Powder: This is important for the rise of the biscuits. Make sure your baking powder is fresh.
- Salt: The salt enhances the flavor, but it is also important for the structure of the biscuits.
- Heavy Cream: The cream is providing the moisture and the fat. You want to make sure you are using heavy whipping cream. If you use anything less, there will not be enough fat.
How to Make Cream Biscuits
STEP 1: Mix your flour, baking powder, and salt together in a bowl. I just use a spatula, but you can whisk it to make sure it is evenly incorporated, as well.
STEP 2: Pour the cream into the dry ingredients. Start mixing it together until it starts to come together. It will be sticky and shaggy at this point.
STEP 3: Flour your counter, then pour the dough out onto the floured surface. Knead it a few times to bring it together. Roll the dough out into a rectangle about 1 inch thick.
STEP 4: Take the dough and fold it in half. Turn the dough 90º, then roll it out again into a rectangle about 1 inch thick. Repeat this 3 to 4 times.
STEP 5: After folding several times, roll the dough out again. Use a round cutter to cut out your biscuits. Take any scraps and re-roll them, folding a time or two again. Cut out your remaining biscuits and place them all on a baking sheet lined with parchment paper or a silpat liner.
STEP 6: Brush a little bit of cream over the top of the biscuits, then bake until lightly browned and cooked through. I like to let them sit for a few minutes before serving.
Tips and Tricks
I don’t like to re-roll the dough more than once. The more you re-roll, the tougher the biscuits will get.
I like to brush them with cream before baking to keep the tops nice and tender. You can skip this step, if desired.
Store any leftover biscuits in an airtight container at room temperature. They stay good for a few days.
These biscuits are very versatile! Serve them alongside breakfast with butter and jam, as a side dish for soup or dinner, or just as an afternoon snack!
More Biscuit Recipes
Sweet Potato Biscuits
Chocolate Chip Biscuits with Raspberry Cream
Jalapeno Cheddar Biscuits
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Cream Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups heavy whipping cream plus more for topping
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper or a silpat liner.
- In a bowl, combine the flour, baking powder and salt.2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt
- Pour the cream into the mixture and mix just until it starts to come together.1 1/2 cups heavy whipping cream
- Lightly flour a counter or work surface. Turn the dough out onto the counter. Using extra flour, if needed, knead the dough a time or two to bring it together.
- Roll the dough into a rectangle about 1-inch thick. Fold the dough in half, then rotate the dough 90º. Roll it out again to 1-inch thick, then fold again. Repeat this 3-4 times.
- Use a 2 1/2 inch round cookie cutter to cut the biscuits. Combine the scraps, rolling and folding another time or two, then cut out the remaining biscuits. (The dough will get tougher the more times you roll it out, so I try to only re-roll once, but you can continue until you have used all the dough, if desired.)
- Place the biscuits on the baking sheet. Use a pastry brush to lightly brush cream over the tops of the biscuits.
- Bake the biscuits in the preheated oven until they are cooked through and lightly browned, about 13-14 minutes.
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