These homemade cream biscuits use only 4 ingredients, take just minutes to mix up, and result in wonderfully flaky homemade biscuits!
Ah, homemade biscuits. One of my favourite foods in the world.
Especially when it’s alongside a hearty bowl of this slow cooker chili. That almost needs to have a warm and flaky, fresh from the oven, homemade biscuit with it! Or soup! Any soup – I love biscuits with my soup.
Evidently I enjoy my comfort food. What can I say? There’s just something about buttery, flaky, warm bread – it can’t be resisted. Even better when you can have that homemade biscuit taste with the ease of just 4 ingredients and a few minutes of your time.
Because that’s literally all these homemade cream biscuits take. Minutes. That’s it. No cutting in butter or anything – and you still get those lovely flaky layers that we all love in our biscuits. You will likely have them ready to put in the oven before your oven is even preheated. That’s how easy they are.
Using heavy cream as the source of both the fat and the liquid in these biscuits makes them a lot faster to make then your typical buttermilk biscuit recipe. They taste a bit different, and are definitely best the day they are made, but you still have the crisp exterior and soft interior with all the flaky layers. In short, these homemade cream biscuits are amazing, and you should probably make some to have with your dinner tonight.
Only 4 ingredients – flour, baking powder, salt and cream. You very likely already have everything you need to be enjoying a warm biscuit in approximately 15 minutes.
As far as comfort food goes, it doesn’t get much better then that!
How to make Homemade Cream Biscuits:
- These are also fantastic if you replace half (or even all) of the all purpose flour with whole wheat flour – I often make them that way.
- When you cut the biscuits out, make sure to press the biscuit cutter (or cookie cutter) straight down – don’t twist it as this will seal the edges and the biscuits won’t rise as well.
- Don’t worry about the dough not coming together completely when you’re stirring it, it will come together and lose it’s shagginess as you fold it before cutting out the biscuits – don’t skip the folding step as I have found that you get taller, flakier biscuits with this technique then without it.
Here are some more easy bread recipes for you:
I’ve also shared this Homemade Cream Biscuits recipe over on Food Fanatic.
Sunday 21st of March 2021
Great recipe! Super easy and successful! I baked in my air fryer.
Sunday 19th of July 2020
Can these be successfully doubled?
Monday 20th of July 2020
Yes, I double this recipe all the time!
Friday 10th of May 2019
I made these biscuits and wow! They turned out great, maybe not perfect, but great! They were beautiful, delicious and the perfect accompaniment to my chicken breast in a cream sauce (cream was the theme yesterday). Will definitely use this recipe again.
Friday 10th of May 2019
I'm so glad you liked them!
Wednesday 6th of June 2018
I made this today but somehow the biscuit did not rise that much, and also they kind of toppled / slanted to 1 side. I am wondering what I did wrong......Any thoughts?
Thursday 7th of June 2018
You want to make sure the cream is very cold when you add it, and your oven is preheated so you can put them in as soon as they're ready. If the cream is still cold when it hits the hot oven you will get a better rise. It could also be your baking powder, if it's too old it won't work as well. You also want to make sure not to stir the dough for too long before shaping it into biscuits - I start shaping them well before the dough is completely together, it's a bit shaggy and comes together during the shaping. If you work biscuit dough too much it doesn't rise as well. As far as them toppling to the side, that could happen if they weren't a uniform thickness to begin with, or again if your cream wasn't cold, or your oven wasn't hot when they went in. Hope that helps!