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

Cream Biscuits in a blue and pink bowl

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

Now that we’ve established their awesomeness, let’s talk a bit about biscuit making. For this recipe, you just need a bowl and a spoon for mixing. As always, limit your mixing to the minimum amount needed to combine the ingredients. Too much mixing = tough biscuits. No kneading necessary.

No rolling, either. Just pat out the dough to about 1/2-inch thick and cut out the biscuits. 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.

Don’t be surprised if you find yourself making a batch of these 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.

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Yield: 12 biscuits

Cream 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

Instructions

  1. Preheat oven to 500°F. Line a baking sheet with parchment paper or a silicone liner.
  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.

Notes

Recipe slightly adapted from White Lily.

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Cream Biscuits

Cream Biscuits

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    25 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.??
    Thanks

  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. However, with so few ingredients in this recipe, any change is likely to have an effect in taste or texture.

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