Simple Cream Biscuits
on Jun 26, 2012, Updated Jul 10, 2024
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These simple cream biscuits are flaky and fluffy and the perfect vessel for all your favorite biscuit toppings, whether you love butter, jam, gravy, or anything else!
Tell me something: is there ANYTHING better than hot, fresh biscuits out of the oven? It’s one of my 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 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 yet begun is pure magic. Working with your hands to create something simple, delicious, and warming first thing in the day is 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.
Table of Contents
Why You’ll Love This Recipe
- These biscuits bring all kinds of coziness to your home and go great with any meal.
- I love a good biscuit, and these are super low-maintenance. They have minimal ingredients, no butter, and the easiest instructions ever!
- Simple cream biscuits are soft, warm, and fluffy, and they’re the easiest to whip up quickly for a morning pick-me-up.
Recipe Ingredients
- Flour – all-purpose
- Sugar
- Baking powder
- Cream
See the recipe card below for full information on ingredients and quantities.
How to Make Cream Biscuits
- Whisk together flour, sugar, baking powder, and salt.
- Stir in cream until everything comes together into a dough.
- Press dough, and use a biscuit cutter to cut biscuits.
- Bake on a stone or heavy baking sheet until golden.
Recipe FAQs
These biscuits are so very simple! The ingredients include all-purpose flour, sugar, baking powder, salt, and cream. That’s it!
I don’t recommend using milk in these biscuits. Because they don’t have butter, the fat from the cream adds richness of flavor.
Let the biscuits cool completely after baking, and then store them in an airtight container or sealable bag. Depending on how long you’d like them to last, you can keep them at room temperature for a few days or store them in the fridge or freezer.
Expert Tips
- Cream biscuits last up to 5 days at room temperature. They can also be stored in the fridge for up to a week and a half or in the freezer for up to 3 months.
- 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.
- Bake on a stone or heavy baking sheet for 12 to 15 minutes or until golden. Serve hot with butter and jam.
More Easy Bread Recipes to Consider
Pumpkin
40 Fall Pumpkin Recipes
Homemade Bread
Soda Bread
Quick Bread Recipes
Brown Bread
Quick Bread Recipes
Chocolate Chip Banana Bread
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
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.
- I got this recipe from my friend Emily at One Lovely Life. She shared it ages ago, and I’ve loved it ever since.
- These biscuits are super low-maintenance, with few ingredients, no butter, and the easiest instructions ever!
- Let the biscuits cool completely after baking, and then store them in either an airtight container or sealable bag. 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.
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!