These easy homemade cream biscuits are light, flaky and buttery made with only 5 ingredients including whipping cream. These tender biscuits are perfect for breakfast or to serve with dinner!
These cream biscuits, also known as whipping cream biscuits, have become my go-to easy homemade biscuit recipe! They are the lightest, fluffiest biscuits made with only 5 ingredients.
Unlike my homemade biscuits, there is no need for buttermilk or cutting in cold butter like with my drop biscuits. Just whisk the dry ingredients, add the cream, cut into biscuits and bake!
Ready in minutes, they are irresistible with their warm, flaky and fresh from the oven taste!
Why I Love This Recipe
- Comfort food. Heavy cream biscuits are the best kind of warm, flaky bread without cutting in any butter! Perfect to serve at brunch or even with a bowl of chili.
- Easy to make. With only 5 ingredients and about 15 minutes time, homemade cream biscuits are practically effortless yet have soft flaky layers and a crisp buttery exterior.
Ingredients Needed
- All-purpose flour: Properly measure flour by scooping it into the measuring cup then leveling with a knife.
- Baking powder: Always ensure your baking powder is fresh for the best rise.
- Granulated sugar: Adds just a touch of sweetness to the homemade biscuit.
- Heavy cream: Heavy whipping cream that is at least 30% fat acts as both the fat and liquid in these cream biscuits. It may be called whole cream, heavy cream or whipping cream.
- Salt: Enhances the easy cream biscuits recipe flavor.
- Melted butter: Right out of the oven brush top of the biscuits with melted butter for a crisp exterior full of buttery flavor.
How to Make Cream Biscuits
In a large bowl, whisk together the flour, baking powder, salt and sugar. Add the heavy cream and using a fork combine until the mixture just until it starts to come together.
Move the dough to a lightly floured surface and gently fold together. Gently flatten cut out with biscuit or round cookie cutter.
Place on the prepared parchment paper lined baking sheet and bake until the biscuits have risen and are golden brown. Remove the fluffy biscuits from the oven and use a pastry brush to brush top of the biscuits with melted butter then serve biscuits while warm.
recipe tips and variations
- Self rising flour: If you would like 2-ingredient cream biscuits replace the all-purpose flour with self-rising flour and omit the baking powder and salt.
- Do not overmix the dough: These easy whipping cream biscuits are very delicate, overworking the dough and kneading it too much will result in dense, tough biscuits.
- Fold the dough. Your dough may appear shaggy when stirring it. That’s okay! It will come together after you fold it on a flour surface.
- Bake at a high temperature. A high temperature is needed to activate the leavening agents in the dough.
- Size of biscuit cutter. I used a 2 inch round cookie cutter. You can also use a glass or even just cut the dough into squares. Depending on the size, you may need to increase or decrease the baking time.
- Savory mix-ins. Add some chopped chives or shredded into the dough for a savory biscuit! This is so good if you plan to serve the biscuits with stew, casseroles or chili.
Cream Biscuits Serving Suggestions
This is my go-to biscuit recipe for lazy weekends and easy weeknight dinners!
- For breakfast or brunch serve with eggs, bacon or sausage gravy.
- With coffee or tea these delicious biscuits are great slathered with butter and jam.
- At dinner they are great with these breaded baked pork chops or a casserole.
- Biscuits also go well with a soup recipe or hearty stew for a comforting meal!
Storage
Just like scones, these biscuits with whipping cream taste best fresh the same day they are made.
- Store: Store leftover biscuits in the refrigerator for up to a few days. Reheat in the microwave or covered in foil in the oven.
- Freeze: You can freeze leftover biscuits. Cool completely then flash freeze until frozen. Transfer to a storage container or bag and freeze for up to a few months. Thaw in the refrigerator and reheat in the microwave or covered with foil in the oven.
More Easy Bread Recipes
If you are a lover of scones like I am then I hope you enjoy these Easy Homemade Cream Biscuits. Enjoy!
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1½ cups cream heavy/whole/whipping cream at least 30% fat content
- ½ teaspoon salt
EXTRAS
- 2 tablespoons butter melted (for brushing)
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Pre-heat oven to 400F/200C. Line a baking sheet with parchment paper.
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In a large bowl whisk together the flour, baking powder, salt and sugar. Add the cream and combine with a fork just until the mixture starts to come together.
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Move the dough to a lightly floured flat surface and gently bring together. Flatten to ½ inch / 1¼ cm thick and cut out with a 2 inch / 5cm round cookie cutter (or glass). Place on the prepared baking sheet.
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Bake for approximately 12-15 minutes or until risen and golden brown. Remove from the oven and brush with melted butter and eat warm. Enjoy!
Freeze: You can freeze leftover biscuits. Cool completely then flash freeze until frozen. Transfer to a storage container or bag and freeze for up to a few months. Thaw in the refrigerator and reheat in the microwave or covered with foil in the oven.
Calories: 397kcal | Carbohydrates: 36g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 243mg | Potassium: 304mg | Fiber: 1g | Sugar: 4g | Vitamin A: 991IU | Vitamin C: 0.4mg | Calcium: 133mg | Iron: 2mg | Phosphorus: 218mg
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