Homemade Cream Biscuits
I’ve made these cream biscuits on sleepy weekend mornings when I needed something fast, flaky, and utterly comforting. With just four pantry ingredients and a handful of folds, you get tender, slightly layered biscuits that toast up golden in about 15 minutes—perfect for brunch, a gravy-ready breakfast, or a simple side for soup and stew.
Why you’ll love this dish
These biscuits are a tiny miracle: no butter to cube, no long chilling time, and almost zero kneading. Heavy cream is the secret—its high fat content replaces butter and liquid at once, giving rich flavor and lift from the baking powder. They’re fast, forgiving, and ideal when you want fresh bakery-style biscuits without fuss.
“Flaky, rich, and so simple—these are my go-to when guests pop over at the last minute.”
When to make them: quick weekend brunches, holiday breakfasts, or any weeknight when you want warm bread without babysitting dough. They’re also great for busy bakers who want layers without laminating.
How this recipe comes together
A quick preview so you know what to expect: whisk the dry ingredients, stir in heavy cream until the dough barely holds, turn it out, then press and fold the dough several times to build a few layers. Cut rounds, bake on a lined sheet at 425°F for 12–15 minutes, and serve hot. Minimal tools, minimal hands-on time, maximum comfort.
What you’ll need
- 2 cups all-purpose flour (spoon and leveled)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups heavy cream (35% whipping cream)
Notes/substitutions:
- Self-rising flour: replace the flour and omit the baking powder and salt (not a direct 1:1 in flavor, but convenient).
- Lighter option: use half-and-half plus 2 tablespoons melted butter per cup (results will be less rich).
- For gluten-free: try a 1:1 gluten-free baking flour blend that includes xanthan gum; texture will vary.
Step-by-step instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silpat liner.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly combined.
- Pour 1 1/2 cups heavy cream into the dry ingredients. Stir with a wooden spoon or spatula just until the dough begins to come together. It will look a little rough and shaggy.
- Turn the dough out onto a lightly floured countertop. Press the pieces together with your hands into a rough rectangle about 1 inch thick.
- Fold the dough over onto itself, then turn the rectangle 90 degrees. Press it out to 1 inch thick again. Repeat this folding and pressing 4–5 times. The dough should hold together and feel less crumbly.
- Using a 2 1/2‑inch round cutter, press straight down (don’t twist) to cut circles. Gather scraps, press lightly, and cut the remaining biscuits.
- Place the biscuits on the prepared baking sheet, close together for taller sides or spaced apart for crisper edges.
- Bake 12–15 minutes, until the tops are lightly browned. Rotate the pan at halfway if your oven is uneven.
- Serve immediately while warm.
Best ways to enjoy it
- Classic: split warm and smear with butter and honey or jam.
- Savory breakfast: sandwich with scrambled eggs, cheese, and sausage or bacon.
- Southern-style: smother with sausage gravy for breakfast or brunch.
- Dinner side: serve alongside fried chicken, pot roast, or a bowl of chili.
- Party food: cut in half and fill with pimento cheese, ham and cheese, or smoked salmon and cream cheese for small bites.
Storage and reheating tips
- Short-term: Once fully cooled, store biscuits in an airtight container at room temperature for up to 24 hours.
- Refrigeration: For longer storage, refrigerate for up to 3–4 days. Bring to room temperature before reheating.
- Freezing: Wrap cooled biscuits individually in plastic wrap, then place in a freezer bag for up to 3 months. Reheat from frozen in a 350°F oven for 10–15 minutes.
- Reheating: For best texture, reheat in a 350°F oven for 8–10 minutes. Microwaving (20–30 seconds) works in a pinch but can make them a bit soggy—use a short blast and then a quick oven crisp if possible.
- Safety: Always cool to room temperature before storing. Discard any dairy-containing baked goods left out more than 2 hours at room temperature.
Pro chef tips
- Measure flour correctly: spoon into the cup and level with a knife to avoid dense biscuits.
- Don’t overwork: fold just enough to bring the dough together and create a few layers. Over-kneading = tough biscuits.
- Cutter technique: press straight down and lift—don’t twist. Twisting seals the edges and prevents rise.
- Temperature notes: cold cream is fine, but slightly cool cream blends more easily. If your kitchen is hot, chill the bowl for a few minutes.
- Browning boost: brush the tops with a little extra cream before baking for a glossy finish.
- Pan placement: bake in the center of the oven. If you want extra-crispy bottoms, preheat a baking sheet and place biscuits on the hot sheet.
Creative twists
- Cheddar & chive: add 3/4 cup shredded sharp cheddar and 2 tablespoons chopped chives to the flour.
- Sweet cinnamon-honey: fold in 2 tablespoons sugar and brush tops with honey when hot.
- Garlic-parmesan: mix 1 teaspoon garlic powder and 1/4 cup grated Parmesan into dry ingredients.
- Drop-biscuit version: skip cutting and drop 8–10 spoonfuls onto the sheet for rustic, quick biscuits.
- Dairy-free: try canned coconut cream (thicker part) but expect a coconut flavor and different texture.
Common questions
Q: Can I use milk or half-and-half instead of heavy cream?
A: You can, but heavy cream gives the richest texture and best rise. If you use milk, add 2–3 tablespoons melted butter to increase fat; biscuits will be less tender.
Q: Can I make these ahead and bake later?
A: Yes. After cutting, freeze the unbaked biscuits spaced on a tray until solid, then transfer to a bag. Bake from frozen adding a few minutes to the bake time (about 14–18 minutes).
Q: Why didn’t my biscuits rise tall?
A: Typical causes are overworking the dough, too much flour, a dull cutter (pressing and twisting), or expired baking powder. Measure carefully and follow folding steps without overhandling.
Q: Can I add cheese or herbs directly into the dough?
A: Absolutely. Fold shredded cheese and chopped herbs into the dry ingredients so they distribute evenly before adding cream.
Q: Are these biscuits safe if they contain heavy cream?
A: Yes—when baked and handled properly. Cool them before storing and refrigerate leftovers within 2 hours to prevent bacterial growth.
Conclusion
If you want a lighter take on cream-based biscuits, check out this Light and Tender Cream Biscuits Recipe for technique notes and tips. For a deeper how-to with extra troubleshooting and variations, read How To Make Cream Biscuits | The Kitchn for helpful guidance.
Cream Biscuits
Ingredients
Method
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silpat liner.
- In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Pour the heavy cream into the dry ingredients and stir with a wooden spoon or spatula just until the dough begins to come together.
- Turn the dough out onto a lightly floured countertop. Press the pieces together with your hands into a rough rectangle about 1 inch thick.
- Fold the dough over onto itself, then turn the rectangle 90 degrees. Press it out to 1 inch thick again. Repeat this folding and pressing 4–5 times.
- Using a 2 1/2-inch round cutter, press straight down (don’t twist) to cut circles. Gather scraps, press lightly, and cut the remaining biscuits.
- Place the biscuits on the prepared baking sheet, close together for taller sides or spaced apart for crisper edges.
- Bake for 12–15 minutes, until the tops are lightly browned. Rotate the pan halfway if your oven is uneven.
- Serve immediately while warm.
