Simple Cream Biscuits
on Dec 18, 2019, Updated Mar 12, 2024
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These cream biscuits are super simple, flaky, and fluffy and the perfect vessel for all your favorite biscuit toppings, whether you love butter, jam, gravy, or anything else!
I love a good biscuit, and these ones are super low maintenance with minimal ingredients, no butter, and the easiest instructions ever!
Simple Cream Biscuit Recipe
Tell me something: is there ANYTHING better than hot, fresh biscuits out of the oven? It’s one of my very favorite things, and there’s no easier biscuit recipe than these guys. They don’t call for a ton of kneading or rising time. You literally just mix up the dough, flatten it out, cut out your biscuits, and bake away! That’s my idea of easy-baking heaven. (And you don’t even need an Easy Bake Oven — who remembers those?!)
Something about warm biscuits baked fresh on a crisp morning when the house is still quiet and the day hasn’t quite begun is just pure magic to me. Working with your hands to create something simple, delicious, and warming first thing in the day is, to me, one of the most special acts of service you can give to your loved ones and family members, whether it’s a regular Wednesday or Christmas morning. I hope these biscuits bring all kinds of coziness to your home like they have to ours.
What are biscuits made of?
These biscuits are so very simple! The ingredients include all-purpose flour, sugar, baking powder, salt, and cream. That’s it!
Can I use milk instead of cream in these biscuits?
I don’t recommend using milk in these biscuits. Because there’s no butter in them, you need the fat from the cream to add the richness of flavor.
How do you store leftover biscuits?
Let the biscuits cool completely after baking, and then store them in either an airtight container or sealable bag. You can keep them at room temperature for a few days, or store them in the fridge or freezer depending on how long you’d like them to last.
How long do cream biscuits last?
At room temperature, cream biscuits will last for up to 5 days. You can also store them in the fridge for up to a week-and-a-half or the freezer for up to 3 months.
How to make cream biscuits:
- Preheat the oven to 425 degrees F.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Stir in cream until everything comes together into a dough, without over-mixing.
- Turn out onto floured counter, press dough to 3/4-inch thickness, and use biscuit cutter to cut biscuits.
- Pat together remaining dough to form as many biscuits as possible.
- Bake on a stone or heavy baking sheet for 12 to 15 minutes, or until golden.
- Serve hot with butter and jam.
Cream Biscuits
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 and 1/4 cups cream
Instructions
- Preheat the oven to 425 degrees F.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Stir in cream until everything comes together into a dough, without over-mixing.
- Turn out onto floured counter, press dough to 3/4-inch thickness, and use biscuit cutter, metal canning ring, or a floured cup rim to cut biscuits.
- Pat together remaining dough to form as many biscuits as possible.
- Bake on a stone or heavy baking sheet for 12 to 15 minutes, or until golden.
- Serve hot with butter and jam.
Notes
- Milk won’t work in this recipe. Since there isn’t butter or other fats in this recipe, you need the fat from the cream.
- Recipe from my friend Emily at One Lovely Life; she shared it ages ago and I’ve loved it ever since.
Nutrition
This post was originally published in 2012, and has been updated and rephotographed in December 2019.
Other Biscuit Recipes You Might Enjoy
- Homemade Biscuits and Gravy
- Breakfast Biscuit Sandwiches for a Crowd
- The Best Butter Biscuits
- Homemade Chive Biscuits
- The Best Buttermilk Biscuits
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Simple cream biscuits are soft, warm, and fluffy and the easiest to whip up quickly for a morning pick-me-up when you need it!
These biscuits were very light and fluffy….I enjoyed their “light” flavor too……he didn’t. A healthy plop of butter inside made them extremely yummy! I only had 1 cup of cream, so I added a 1/4 cup of 2%. Didn’t seem to be an issue. Now I know how to use up the cream I might have accidentally hanging out. A brush of butter on the top, a pinch or two of black pepper or even some fresh herbs mixed in next time…..he won’t have a clue! Thanks for a yummy recipe!!
Mmmm that sounds wonderful! I’m so glad you made them!