Cream Biscuits

For someone raised in the northern half of the US, I’m pretty picky when it comes to my biscuits. They’re easy enough to make that I’ve become somewhat of a snob, and don’t care for the ones from a can, or Bisquick mixes. Which is not to say that I won’t eat them–When my dad still had someone other than himself to cook for, there was always a box of Bisquick in the cupboard and Sundays before we’d go back to our mom’s place, he’d fix my sister and I breakfast. Drop biscuits, sausage and eggs. And my mom (because she prefers rolled/cut biscuits) would fix canned biscuits when we’d have Sunday breakfast with my grandparents. As I’ve gotten older, I’ve also developed a preference for rolled/cut biscuits. I also like them to have a lot of flaky layers–Something that I discovered is attainable by grating your butter, rather than cutting it in (which is what I usually do). So I was a little skeptical about making Cream Biscuits.

Cream Biscuits

They’re super-simple to make–You only need two ingredients, and a cast iron skillet (or a baking tray).

Cream Biscuits

And as with any biscuits, you don’t want to over-mix or over-handle the dough.

Cream Biscuits

I found these to be very tender-crumbed, and they needed almost 16 minutes to get browned on top. Which is not to say that I didn’t like them–I did. I found myself wishing I’d made some sausage gravy to top them with. But I do think I like my flaky-layered biscuits just a mite better.

Yield: 7-10

Cream Biscuits

Cream Biscuits
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 2 C self-rising flour
  • 1 1/4-1 1/2 C heavy cream


Preheat the oven to 475 degrees F. Lightly grease the bottom of a cast iron skillet or a baking tray.

With a fork, mix together 1 1/4 C of cream and the flour just until the dough comes together. If the dough seems too dry, add the additional cream.

Pat the dough out on a floured surface to a 1/2-inch thickness. Using a floured biscuit cutter, cut rounds and place them in the skillet or on the baking sheet. If desired, brush the tops with any remaining cream.

Bake for 12-18 minutes, or until golden brown on top. Serve immediately.

Still, these come together in enough time, you could almost make them for a weekday breakfast, and not wait until the weekend!

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3 Replies to “Cream Biscuits”

  1. Pingback: Cream Biscuits - Yum Goggle

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