Cream Biscuits

Biscuits have never been easier to make when choosing cream biscuits. These can technically be made with two simple ingredients — self-rising flour and heavy cream. This recipe includes a bit of sugar to add just a hint of sweetness without overpowering the taste. If you don’t have self-rising flour, you can make it with 3 simple ingredients. For every cup of self-rising flour, simply mix one cup of flour with 1 1/2 tsp baking powder and 1/4 tsp fine salt. You can halve this recipe to make 4-5 biscuits using the same baking temperature and time.




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Cream Biscuits


Delicious, slightly sweet biscuits ready in just 25 minutes!



2 cups self-rising flour

1 tablespoon sugar

1 1/2 cups heavy whipping cream


  1. Preheat the oven to 475º F.
  2. Mix together the flour, sugar, and cream in a medium mixing bowl until it becomes one solid form.
  3. On a lightly floured surface, begin kneading the dough while continuing to fold it in half and knead it back out. Repeat 5 times. Roll out dough to accommodate 8 biscuits (about 1/2 inch thick).
  4. Using the lid of a wide-mouth mason jar or biscuit cutter, cut out biscuits and place on a degreased or parchment-lined sheet pan.
  5. Bake for 10-12 minutes.
  6. Once golden brown, remove the biscuits from the oven and place on a cooling rack.
  7. Serve immediately or let cool completely before storing in an airtight container. Seal in a freezer bag and freeze them for up to 6 months.


Substitute self-rising flour with 2 cups all-purpose flour, 3 tsp baking powder, and 1/2 tsp finely ground salt.

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