Cream Biscuits


So while I’ve got ya’ll thinking of baking bread after my last post about those Heavenly West Virginia Dinner Rolls, I thought I’d mention another bread recipe I love to make around the holidays, Cream Biscuits. Mind you not the cookie type of biscuit, but the bread-y type of biscuit as in Buttermilk Biscuits, but made with heavy cream instead of buttermilk. These little gems are fabulous for so many reasons. They are incredibly quick and easy to make. The only thing I could think of that would be easier is buying one of those “just add water” box mixes. And then I guess there is the old skipping the baking all together and just buying some store-bought biscuits. But let’s just assume that you want to make your own biscuits, this is super-duper easy yet delivers big time on indulgently comforting taste.


All you need to whip up a batch of these besides the ingredients are a bowl, spoon and a baking sheet (I’m assuming you have an oven…) No special tools needed. If you can stir a spoon around, you can make these biscuits. No rising times involved. There’s not even any rolling and cutting of the dough. You can simply drop these by the spoonful right onto the baking sheet. And as far as ingredients go, there are only 5 little old ingredients needed. Well I guess I should say six because you definitely want to brush these biscuits quite generously with some melted butter. I’m telling you, you will not believe how deliciously rich and decadent these biscuits are. And even though it only takes a few minutes to whip up a fresh batch, you can even make them up ahead of time and quick freeze them.  Just drop them onto the baking tray and place them, tray and all in your freezer. Once the biscuits have frozen, take them off of the tray and put them in heavy-duty freezer Ziplock bags. When you find that you have a hankerin for some of these biscuits, just pop them frozen right onto a baking tray, brush them with butter and bake as you normally would. It might take a couple of extra minutes if you are baking from frozen, but still that is quite a time saver. Homemade biscuits in a flash!


Folks will be amazed at how quickly you can conjure up some mouth-watering biscuits that are light, moist and flaky with a satisfyingly crunchy edge. Only we will know how truly easy peasy it was to get there!


Cream Biscuits

  • Servings: 12 - 14 biscuits
  • Difficulty: easy
  • Print

recipe slightly adapted from: Williams Sonoma


  • 2 1/2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 2 1/2 cups heavy cream
  • 3 Tablespoons melted butter, for brushing over biscuits


Preheat an oven to 425°F.

In a bowl, stir together the flour, baking powder, salt and sugar. Add the cream and stir until no lumps remain. Remember not to over mix the dough. Stir until ingredients are just combined.

For each biscuit, drop 1/4 cup batter onto a parchment lined baking sheet, spacing the biscuits about 1 inch apart. Brush melted butter over the tops of the biscuits.

Bake until the tops of the biscuits are pale golden and the bottoms are golden brown, 15 to 18 minutes.


*If you would like to make a bit more work for yourself or you just can’t stand the free-form look of drop biscuits, you can roll and cut them. You will need to generously flour your work surface as well as the top of the dough. Remember to handle the dough as little as possible or you will end up with tough biscuits. Roll or pat the dough to a thickness of about 3/4″. Using a sharp cookie or biscuit cutter, cut into rounds. Remember, resist the urge to twist your cutter. Twisting will cause your biscuits not to rise as high as you might like. Place on parchment lined baking sheet and proceed as noted above.

Cream Biscuits brought to you by: Runcible Eats (



3 Responses to Cream Biscuits

  1. allergicinmelb says:

    They look amazing!!

  2. […] Cream Biscuit Dressing. That’s right, what I’m talking about is a dressing in which Cream Biscuits are used in place of the run of the mill bread crumbs (croutons). You know, those decadent little […]

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