These Cream Biscuits only need 5 ingredients and come together in a snap! Pillow-soft on the inside and beautifully golden on the outside, you won’t believe something SO good comes together SO fast.
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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. This is a no-fuss recipe that uses basic ingredients you already have on hand. And the best part? You can make it in ONE bowl. Within 10 minutes you will have homemade biscuits baking in the oven. Talk about dreams come true.
This recipe is a slightly adapted version of Cook’s Illustrated Cream Biscuits. They come out soft, tender, and just slightly golden!
🍞 Ingredients
Flour: Just all-purpose flour.
Baking powder: Helps the biscuits rise.
Sugar: Just a bit of granulated sugar.
Salt: Kosher salt for the best flavor.
Heavy cream: Makes the biscuits moist and soft.
🥣 Instructions
I’ve said it already, but I’ll say it again: these are SO easy. Start by mixing the dry ingredients in a bowl. Mix in the heavy cream until the dough forms and then knead it gently on a clean counter or cutting board 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.
Pop them onto a baking sheet and into the oven for a quick 12-15 minutes. And that's it! Fresh baked biscuits ready to devour… and I promise you, they WILL be devoured.
👨👩👧👦 For a crowd
These are great for serving to a crowd since they are so easy. If you are doubling or tripling 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 have to overmix the dough to get it all combined. Overmixing creates tough biscuits.... so just make each batch separately.
🙋 Questions & Answers
You can’t go wrong serving these biscuits warm from the oven with butter or jam. They pair well with roasts (like this crazy good slow cooker roast), chicken pot pie, soups, chicken dishes (this chicken in lemon sauce is a great option)... pretty much any comfort meal you’re craving! They also make fantastic breakfast sandwiches or, if you’re feeling indulgent, a great biscuits and gravy breakfast.
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
- 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.
👨🏼🍳 Tips & Tricks
- 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.
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📋 Recipe
The Easiest Cream Biscuits
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 2 tsp sugar
- ½ tsp salt
- 1½ cups heavy cream plus 1-3 additional tbsp 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.
- Pat the dough into a circle about ¾ inch thick. Using a 2 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.
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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!