Easy Cream Biscuit Recipe

by Merissa on September 20, 2012

in Featured, Recipes

Biscuits

I've been on the hunt for a good easy biscuit recipe for a long time. While I don't know if this one is THE one, it's pretty close. These homemade biscuits bake up very nice and fluffy. Slather them with a big pile of homemade jam and some homemade butter and you are good to go.

Easy Biscuit Recipe

What you need:

  • 2 c. flour + a little more
  • 1 T. baking powder
  • 2 t. sugar
  • 1 t. salt
  • 1 1/2 c. cream
  • 5 T softened butter

Mix together all the ingredients. You may need a little more flour.

Don't knead the dough. Roll out to about 1/2 inch thick. Cut it into biscuit shapes with a biscuit cutter or a glass cup.

Place the biscuits on a greased cookie sheet. Bake at 425F for about 15 minutes or until slightly brown on the tops.

This recipe is so easy to make and the biscuits bake up light and fluffy. If you have leftover cream from this recipe make sure to freeze it up into Cream Cubes for later use! If using cream isn't your thing you can always try my Buttermilk Biscuits instead. ;)

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{ 21 comments… read them below or add one }

1 Amanda July 22, 2011 at 1:25 pm

Thank you! I’m looking for a biscuit recipe to use with my macerated triple berry concoction I just made!

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2 Merissa July 22, 2011 at 1:27 pm

Sounds good! We’ve been eating these with a yummy strawberries preserves I just canned up this week!

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3 Ellen July 23, 2011 at 5:02 am

This may be a silly question but what kind of cream did you use?? I have been looking for a good biscuit recipe for years.

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4 Merissa July 23, 2011 at 6:58 am

I just used cream that I skimmed from the top of my milk(because we get it fresh) but any heavy cream will work.

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5 Bobbi September 20, 2012 at 8:48 am

oooooo, looks so yummy (& easy)! Thanks.

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6 Denise Hosner September 21, 2012 at 7:15 am

THese sound delish! But…could i used nonfat milk??

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7 Merissa September 21, 2012 at 8:17 am

You might be able to but they won’t have the same flavor.

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8 Jenny Bailey September 21, 2012 at 7:38 am

Mucho gusto!

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9 Amy September 21, 2012 at 10:21 pm

Are you using wheat flour or are you using some type of gf flour?

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10 Merissa September 21, 2012 at 10:32 pm

I think I used wheat (or white wheat) in these.) They should also work with a gf flour blend.

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11 Shannon Wysong September 22, 2012 at 7:33 am

Look fabulous, cant wait to try these!

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12 Life With The Crust Cut Off September 23, 2012 at 8:12 pm

Love these!

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13 Becky October 15, 2012 at 1:11 pm

I made these for Canadian Thanksgiving last week and the family loved them! It was my first time making biscuits from scratch. Thank you for a great recipe. :)

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14 Kay October 14, 2013 at 12:24 pm

I love buttermilk biscuits…

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15 Sanne October 14, 2013 at 12:33 pm

Coming from Europe I just have a quick question to the measurements: is ‘c’ a cup and what is the difference between ‘T’ and ‘t’? Thank you for the help :-)

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16 Merissa October 14, 2013 at 1:13 pm

C = cup and T = tablespoon and t = teaspoon

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17 Sanne October 14, 2013 at 2:07 pm

Thank you – I will try my luck with it :-)

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18 Tammy October 15, 2013 at 10:18 am

Could heady whipping cream be a substitute for fresh milk cream?

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19 Merissa October 15, 2013 at 10:19 am

Yes.

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20 Laura October 22, 2013 at 11:18 am

I made these for dinner last night, they were so good! I think they taste like the ones from KFC but much better and better for you! I am in charge of biscuits for Thanksgiving so I think I will be making these. Thanks for the recipe!

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21 mandi February 20, 2014 at 9:36 am

I used olive oil instead of butter and they were still terrific.

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