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Cream Biscuits

These easy homemade cream biscuits require just two ingredients and are ready in under 20 minutes, offering flaky layers and a tender interior—perfect for breakfasts or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 biscuits
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups self-rising flour Unbleached is best.
  • 1.5 cups cold heavy whipping cream Do not substitute with milk or half-and-half.

Method
 

Preparation
  1. Preheat the oven to 475–500°F (245–260°C). Line a rimmed baking sheet with parchment or lightly grease it.
  2. Measure the self-rising flour into a large bowl and make a shallow well in the center.
  3. Pour the cold heavy cream slowly into the well. Stir gently until the flour is just incorporated.
  4. Turn the dough out onto a lightly floured surface and knead softly 3–4 times to bring it together.
  5. Pat or roll the dough into a rough rectangle about 1/2 inch thick.
  6. Fold one long side into the middle and then fold the opposite side over it to create layers.
  7. Dust a biscuit cutter with flour and cut straight down without twisting. Place biscuits about 1 inch apart on the prepared pan.
Baking
  1. Bake in the preheated oven for 10–15 minutes, or until biscuits are puffed and golden on top.
  2. Serve hot with butter, honey, or jam.

Notes

For richer flavor, use cultured heavy cream if available. Store cooled biscuits in an airtight container for up to 48 hours. They can be refrigerated for 3–4 days or frozen for up to 3 months.