Cream Biscuits

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.

Course Bread

Cuisine American

Prep Time 10

Cook Time 14

Total Time 24

Servings servings

Calories 163kcal

Author Deborah Harroun

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.

Notes

You can also add in a tablespoon or two of sugar if you want a little sweetness.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information is overestimated, as you will have some discarded dough.

Nutrition