Cream Biscuits
These cream biscuits are super simple, flaky, and fluffy and the perfect vessel for all your favorite biscuit toppings, whether you love butter, jam, gravy, or anything else!
Servings: 8 -10 biscuits
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 and 1/4 cups cream
Instructions
- Preheat the oven to 425 degrees F.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Stir in cream until everything comes together into a dough, without over-mixing.
- Turn out onto floured counter, press dough to 3/4-inch thickness, and use biscuit cutter, metal canning ring, or a floured cup rim to cut biscuits.
- Pat together remaining dough to form as many biscuits as possible.
- Bake on a stone or heavy baking sheet for 12 to 15 minutes, or until golden.
- Serve hot with butter and jam.
Notes
- Milk won't work in this recipe. Since there isn't butter or other fats in this recipe, you need the fat from the cream.
- I got this recipe from my friend Emily at One Lovely Life. She shared it ages ago, and I've loved it ever since.
- These biscuits are super low-maintenance, with few ingredients, no butter, and the easiest instructions ever!
- Let the biscuits cool completely after baking, and then store them in either an airtight container or sealable bag. Keep them at room temperature for a few days, or store them in the fridge or freezer depending on how long you’d like them to last.
Nutrition
Serving: 1 of 8 biscuits | Calories: 245kcal | Carbohydrates: 26g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 262mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 547IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 2mg
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