Cream Biscuits


Cream Biscuits

Cream Biscuits

A quick and easy biscuit.


  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1/4 cup melted butter (optional)


  1. Preheat oven to 450 degrees F.
  2. Lightly spray a cookie sheet or cake pan (nonstick, too) with cooking spray.
  3. Stir together the dry ingredients in a large bowl. Slowly add the cream until you have a sticky dough when mixed.
  4. Fold the dough onto itself twice and make a ball. Pat or roll to a 1/2 inch thickness.
  5. Flour your biscuit cutter or knife and cut out your biscuits, taking care not to twist the cutter. Place on cookie sheet or in cake pan. If you want a crispier side, separate them; for a softer side, place them touching each other.
  6. Brush the tops with melted butter if desired.
  7. Bake for 8-12 minutes, or until the top is brown.


Traditional cream biscuits often call for self-rising flour. If using it, omit the baking powder and salt, as they are in self-rising flour.

When cutting out your biscuits, try to get them as close together as possible to minimize scraps and having to re-roll. You may want to make square biscuits to eliminate them. Each time you re-roll the dough, it makes a tougher biscuit.


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