How To Make Cream Biscuits

updated Jan 31, 2020
How To Make Cream Biscuits
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(Image credit: Kelli Foster)

These simple cream biscuits are a take on the ever-delicious and classic buttermilk biscuits. And just as you’d expect with any biscuit, these are slightly crisp on the outside and pillow-soft on the inside. But what really makes them my go-to biscuit recipe on weeknights is the fact that from start to finish, these cream-based biscuits (no butter!) only take around 15 minutes to make.

What’s Special About These Biscuits

Since they’re made just with cream and no butter, these cream biscuits have a super soft and almost airy texture. They are divine straight out of the oven and they don’t keep as well as other biscuits, so I usually only make them when I’m planning to serve them right away. I usually make them for savory foods, like sausage gravy or chili, but cream biscuits are also my top choice for desserts — these biscuits are actually the base for our strawberry shortcake recipe!

(Image credit: Kelli Foster)

One-Bowl Recipe

When you find a recipe, almost any recipe for that matter, that uses just one bowl, you know it’s going to be easy; such is the case with these biscuits. The ingredient list includes just a few pantry staples, along with some heavy cream, that all get mixed up in one bowl. Simple as that. There’s no chilling the butter, no need to have buttermilk on hand (or whip up a buttermilk substitute), and no special procedures.

Adding Cheese and Other Good Things

While soft, these biscuits are also quite sturdy, and have the ability to hold extra add-ins if you so desire. A cup of shredded cheddar or some chives are nice, but no matter what, this biscuit is prime for a good slathering of butter fresh out of the oven!

Tester’s Notes

This recipe changed my view on biscuits. I will never again see them as fussy. This showed me just how truly simple and easy homemade biscuits can be. Instead these are the kind of thing you throw together when your hankering for a dreamy, soft biscuits kicks into high gear.

I dare you not to dive into these biscuits the second they come out of the oven. Or, once they’ve had a minute to cool. Whether you spread them with sweet jam, or add them to the side of your dinner plate, these biscuits are their most delicious when they’re still warm. Though, that didn’t stop me from eating them for breakfast the two days after I baked them.

Kelli, September 2015

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How To Make Cream Biscuits

Makes 8 biscuits

Nutritional Info


  • 2 cups

    all-purpose flour

  • 2 1/2 teaspoons


  • 2 teaspoons

    baking powder

  • 3/4 teaspoon

    kosher salt

  • 1 1/2 cups

    heavy cream (divided)


  • Parchment paper

  • 8x8-inch metal pan

  • Mixing bowl

  • Liquid measuring cup

  • Measuring spoons

  • Dough cutter or large knife


  1. Prep and preheat: Place a layer of parchment paper across the bottom and up 2 sides of an 8x8-inch pan. Preheat oven to 425°F.

  2. Mix the dry ingredients: In a medium bowl, whisk together dry ingredients until combined.

  3. Add the cream: Pour in all but 1/4 cup of the cream. Stir until the dough is shaggy, then add the remaining cream and stir to combine.

  4. Knead the dough: Turn the dough out onto a well-floured work surface. Knead the dough for about 30 seconds, just until it all comes together.

  5. Form the dough: Shape dough into a rectangle, about 12 inches long and 4 inches wide. Cut it in half lengthwise, then cut each piece into 4 pieces horizontally. Place each of the pieces in the prepared pan.

  6. Bake: Transfer the pan to the oven, and bake for 15 to 18 minutes, until golden.

Recipe Notes

This post has been updated — first published February 2010.