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Cream Biscuits

These 3-ingredient Cream Biscuits are the easiest, quickest homemade biscuits you’ll ever make!

Cream Biscuits in a blue and pink bowl

3-Ingredient Cream Biscuits

My baking friends, I am so excited to share these biscuits with you. Being a Southern-bred girl, I’m generally always excited about biscuits. But what makes these Cream Biscuits even more thrilling than usual is their amazing simplicity.

With just three ingredients, these are the quickest, easiest biscuits you’ll ever make. There’s no sacrifice of flavor with that short list of ingredients, as these biscuits are so, so tasty and wonderfully fluffy. Quick, easy, delicious… They are the magical unicorn of biscuits!

Cream Biscuits and bowls of preserves on a gray surface

Tips for Success

  • Measure accurately. There aren’t many ingredients here, but be sure to measure well. Use a kitchen scale to measure the flour if possible. If you don’t have a scale, use the spoon and sweep method.
  • Out of self-rising flour? It’s easy to make your own. See How to Make Self-Rising Flour.
  • Don’t over-mix the dough. Limit your mixing to the minimum amount needed to combine the ingredients. Too much mixing will lead to tough biscuits.
  • No kneading and rolling necessary! Once the dough is mixed, just transfer it to a lightly floured surface, and pat it out to about 1/2-inch thick. After the first pass of cutting out the biscuits, gather the dough and reshape once for cutting out more biscuits.
  • Use a biscuit cutter. If you don’t have a biscuit cutter, I highly encourage you to get one, as they are designed specifically for cutting biscuits. They’re relatively inexpensive, and they’ll last you a good while. I’ve had the same set of biscuit cutters for many, many years. A thin cookie cutter will also work.
  • Don’t twist the cutter. Cut straight down with the biscuit cutter. Twisting can create a seal on the edges and cause the biscuits not to rise as they should.

Don’t be surprised if you find yourself making a batch of these quick and easy Cream Biscuits quite frequently. We love these biscuits for breakfast with a bit of fruit preserves. They’re also great alongside a bowl of soup or chili. For a little savory bite, add a few turns of freshly cracked black pepper to the dough.

Visit the Recipe Index for more breakfast recipes!

Cream Biscuits

Yield 12 biscuits
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

You're just 3 ingredients and a few minutes away from a batch of from-scratch biscuits!

Cream Biscuits are the quickest, easiest homemade biscuits! You're just 3 ingredients and a few minutes away from a batch of delicious from-scratch biscuits! - Bake or Break


  • 1 & 3/4 cups (210g) self-rising flour
  • 1 cup (237ml) heavy cream
  • 3 to 4 tablespoons unsalted butter, melted


  1. Preheat oven to 500°F. Line a baking sheet with a silicone liner or parchment paper that's rated for high temperatures.
  2. Place the flour in a large mixing bowl. Gradually stir in the cream, adding just enough to moisten and form a sticky dough.
  3. Gather the dough into a ball, and transfer it to a lightly floured surface. Put a small reserve of flour to the side to use when cutting out the biscuits. Pat the dough until it's about 1/2-inch thick. (Lightly flour your hands if necessary.)
  4. Dip a 2-inch biscuit cutter into the reserved flour. Cut out as many biscuits as possible. Then gather the dough once more and continue cutting out biscuits.
  5. Place the biscuits on the prepared pan. For crisp sides, leave a bit of space between the biscuits. For soft sides, place them so that the sides are touching. Brush the tops of the biscuits with melted butter.
  6. Bake 8 to 10 minutes, or until the tops of the biscuits are golden brown.


Recipe slightly adapted from White Lily.

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    27 Comments on “Cream Biscuits”

  1. These have to be outstanding–I use Chinese Grandma’s recipe for scones and it uses heavy cream! No butterinside

    • (Pressed a wrong button)on previous comment! Anyways, cream inside scones, and I melt butter for top, these biscuits sound pretty much like that so they have to be the best ever! Simple but outstanding. Thanks so much for the recipe!

  2. I love how classic and delicious these biscuits look-and since you’re Southern I trust that they’re legit!

  3. I love the ingredient list for these biscuits. Can’t wait to make them!

  4. I can hardly wait to make these biscuits. I’m a Chef and I truly enjoy recipes with only a few ingredients and simple steps after making complicated dishes all day, I enjoy making easy yet tasty food at home. Thanks for sharing your recipe. Please share more. Thanks so much!

  5. I cook for just myself so could I cut ingredients in half for less yield?
    What is the shelf life for these biscuits?

    • Hi, Gerald. Yes, you can half the recipe without making any other changes. These biscuits will keep for a few days in an airtight container. I like to re-heat mine a little after a couple of days.

  6. I tried this recipe and the biscuits were fantastic! I can’t believe how easy it was.
    Can I double the recipe, and also, can they be frozen before they’re baked?

    • Hi, Kathy. I’m so glad you liked them! Doubling the recipe shouldn’t be a problem. I’ve never tried freezing them, but that should work, too. After you cut them out, place them on a lined baking sheet and put in the freezer. Once they’re frozen, you can transfer them to an airtight freezer bag. Add the melted butter to the tops when you’re ready to bake them. The biscuits may take a bit longer to bake because the dough will be cold.

  7. Hi, can i use cooking cream instead of the heavy cream. Is it going to give me the same result.??

  8. Interesting that there is no salt in these, how does that work flavor wise? Thanks for this btw….such a simple recipe…I like that about these having struggled with biscuits in the past.

  9. Can i make my own self-rising flour for these or do i need to use store bought? It’s something i normally don’t buy.

  10. Parchment paper should only be used up to 400 degrees!

  11. I tried this recipe yesterday and the biscuits turned out so good! I love Popeyes’ biscuits and these were similar to them. Thank you so much for such an easy and yummy recipe 🙂

  12. Can I use two percent milk instead of cream I have none?

    • Hi, Patricia. You’ll probably have better luck combining melted butter and milk so that you’ll get closer to the consistency of cream. Try 1/4 cup of melted butter and 3/4 cup milk.

  13. Could you substitute evaporated milk for heavy cream? Would that affect the taste of the biscuits?

    • Hi, Glenda. In theory, you can substitute evaporated milk for heavy cream when baking. However, with so few ingredients in this recipe, any change is likely to have an effect in taste or texture.

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