Cream Biscuits

These biscuits taste amazing, and most certainly not like they only took you less than five minutes to prepare. A wonderful alternative to buttermilk biscuits!


  • 2 cups Self Rising Flour
  • 1 tablespoons Sugar
  • 1 1/2 cups Cream
  • 3 to 4 tablespoons melted Butter

Yield: 8 to 10 biscuits – Baking Temperature: 500F – Baking Time: 10 to 12 minutes


In a large bowl combine your flour, sugar, and cream. Mix until things just start to come together, things may be a bit shaggy. Try not to over-mix these, we want to try to keep our biscuits as tender as possible!


On a well floured surface and with floured hands, empty out the contents of your bowl and press things together into a smooth-ish ball.


Flatten out into a rectangular shape and then fold into thirds, like you would a letter. Rotate 90 degrees and repeat the folding once more. Be sure to dust off excess flour from dough as you go.


Switching to a rolling pin if you like, roll or pat your dough to just over 1/2″ thick. Using a 3″ biscuit cutter (or the top of a drinking glass), cut out as many biscuits as you can. Re-roll the dough to 1/2 inch thick and repeat until you’ve gotten all you can – which will be between eight to ten.


Preheat your oven to 500 degrees.

Place biscuits on a foil lined baking sheet in a 2-1-2-1-2 formation.


You’ll want to top these generously with your melted butter using a pastry brush.


Bake for between 10 to 12 minutes or until golden brown. Mine took 12 minutes.


An optional step (that’s not really optional): Once out of the oven and still hot, brush the biscuits with the remaining melted butter. Trust me, you’ll thank me.

And that’s it! Time to enjoy. You can store in an airtight container at room temperature for up to 2 days.



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