Whip up these easy Cream Biscuits Recipe with just 5 simple ingredients! Heavy cream makes them rich and tender, while baking powder gives them that perfect lift for a light texture. The best part? You only need 10 minutes to prep! Whether you’re spreading on some butter or serving them with dinner, these biscuits are a quick and tasty treat!
If you're all about homemade bread recipes, check out our collection! We've got everything from soft beer bread to easy dinner rolls and even sweet cornbread.
Just mention the word biscuit and you have my attention. I could easily make them one of my main food groups… and considering how easy this recipe is, I just might.
- Only 5 ingredients: A simple recipe that uses basic ingredients you probably have on hand.
- Quick: Prep time of 10 minutes or less and they get popped in the oven!
- No fuss: Made in just one bowl.
These are the perfect holiday side dish as well, since they are so quick to whip up during even the busiest holiday season. Check them out on our list of Easter recipes and Thanksgiving recipes!
This recipe is a slightly adapted version of Cook’s Illustrated Cream Biscuits. They come out soft, tender, and just slightly golden! For another great biscuit, check out these Cornmeal Drop Biscuits!
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Cream biscuit ingredients
Flour: Just regular all-purpose flour.
Baking powder: Helps the biscuits rise. It is very important that your baking soda has not been opened for more that 3 months. It really looses it effectiveness. When in doubt, add a new one to your grocery cart!
Sugar: Just a bit of granulated sugar.
Salt: Kosher salt for the best flavor.
Heavy cream: Makes the biscuits moist and soft.
How to make easy cream biscuits
I’ve said it already, but I’ll say it again: these are SO easy. Here are the step-by-step instructions so you have success every time!
Place the flour, salt, sugar, and baking powder in a large bowl.
Using a whisk, mix the ingredients together. This is lightning the flour to help encourage tenderness.
Alternatively, feel free to use a sifter instead. We do not find that it is necessary though.
Pour in the heavy cream onto the dry ingredients.
Using a wooden spoon or rubber spatula, gently stir the cream into the flour mixture until it comes together.
Place the dough onto a cutting board or clean counter, then knead it gently on a for 30 seconds. You should have a soft dough that is moist enough to incorporate all remaining crumbs.
To form the biscuits, pat the dough into a circle about ¾ inch thick. These biscuits don’t rise a whole lot, so if you pat it too thin they won’t turnout quite as fluffy. Using a biscuit cutter, gently push straight down (resisting the urge to twist at the bottom) and pull straight back up for each biscuit.
Place the biscuit rounds on a parchment paper lined baking sheet and place a couple inches apart.
Pop them into the oven for a quick 12-15 minutes. And that's it! Freshly baked biscuits ready to devour.
Tip: As soon as the liquid meets the flour mixture, the key to success is all about being gentle. Stir gently, knead gently, and pat the dough into a circle gently. Treat the dough with care, and you’ll be rewarded with soft, tender biscuits straight out of the oven!
Can I double this recipe?
If you are wanting to double or triple the recipe, I highly recommend making each batch in its own bowl. If you make all of it in one bowl, it is much more likely you will accidentally over mix the dough to get it all combined. Over mixing creates tough biscuits.... so just make each batch separately. It is worth it!
How to serve
While these are great on their own, these are also delicious additions:
- Simple Hot Honey Recipe
- Hot Honey Butter
- Sweet and Savory Compound Butters
- Homemade jams and jellies
- Strawberry Topping for a quick shortcake
FAQ
These are best served as fresh as possible. In fact, I usually eat them while they’re still warm from the oven because I simply can’t resist. But if you’re looking to make them ahead, there is a simple solution.
Just make and cut the biscuits and freeze them before baking. They bake straight from frozen at the same temperature, but may need an additional minute or two in the oven. They come out just as soft and golden, so you can have fresh baked biscuits anytime the craving returns.
Yes! Just make and cut the biscuits and freeze them before baking. They bake straight from frozen at the same temperature, but may need an additional minute or two in the oven. They come out just as soft and golden, so you can have fresh baked biscuits anytime the craving hits!
More side dish recipes
Looking for other recipes like this? Try these:
- Twice Bake Potato Bake - These potatoes are SOOO delicious and a great make ahead/freezer option for busy weeknights.
- Easy Green Beans Almondine - A fast, flavorful, and healthy side dish made with frozen green beans.
- The Best Brown Butter Rice Pilaf - A family classic that pairs well with any number of main dishes.
- Oven Roasted Potatoes Recipe - The ultimate in crispy roasted baby potatoes!
- Skillet Roasted Corn - One of our most popular recipes all year long!
- Garlic Rosemary Focaccia Bread - An almost entirely hands-off recipe that doesn't require any kneading.
Recipe
The Easiest Cream Biscuits Recipe
Equipment
Ingredients
- 2 cups flour
- 2 teaspoon baking powder
- 2 teaspoon sugar
- ½ teaspoon salt
- 1½ cups heavy cream plus 1-3 additional tablespoon as needed
Instructions
- Preheat oven to 450°F. Line baking sheet with parchment paper.
- Whisk together the flour, baking powder, sugar, and salt in a medium bowl. Stir in the cream, mixing gently until a soft, moist dough forms. Turn dough out onto a lightly floured surface and knead together gently for about 30 seconds, incorporating all dry crumbs.2 cups flour, 2 teaspoon baking powder, 2 teaspoon sugar, ½ teaspoon salt, 1½ cups heavy cream
- Pat the dough into a circle about ¾ inch thick. Using a 3 inch circle biscuit cutter, cut biscuits and place onto prepared baking sheet.
- Bake on middle rack for 13-15 minutes, until biscuits are golden brown.
Notes
- Think gentle in every step. The key to keeping these tender instead of tough is to stir, knead, and cut gently.
- Resist the temptation to add more cream to the dough. It should be just moist enough to leave only a few dry crumbs. Adding too much cream will cause the biscuits to spread when baking instead of holding their shape.
- When cutting the biscuits, dip the cutter in flour first to prevent the dough from sticking to it.
- Press the cutter straight up and down without twisting at the bottom. This will help the biscuits rise evenly.
- Place the biscuits upside down on the cookie sheets when baking to help them rise a bit taller.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Eleanor says
These are my jam. Favorite biscuit.
Misty says
We're so happy you like them!
Lindan says
These are soo good! I love to make a batch and freeze them, and then pull out a couple at a time for my husband and me to make sausage and egg breakfast sandwiches on weekend mornings. So yummy!
Misty says
Glad you like them!
Natasha says
These are amazing biscuits. Super easy and a crowd-pleaser!
Misty says
So glad you like them, Natasha!
Aspen says
So easy and delicious! I’ve made this a number of times. Decided on a whim tonight that I wanted some, and they came together SO FAST. Just don’t forget to dip your cookie cutter in flour before cutting out your biscuits, haha. Even with that mess up though, they came out great!
Janet says
Wow, so easy and so yummy! I was very careful not to overbake them and they turned out very soft. No leftovers!
Misty says
Great job on the baking! Super happy they turned out well.
Patricia says
I made these this weekend in the hopes of finding a new, easy biscuit recipe to have on hand. They were very easy to make and yummy! I froze the leftovers and have used them for sausage and egg breakfast sandwiches.
Misty says
Glad you liked them!