Cream Biscuits
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8 biscuits
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Calories
127 kcal
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Course
Bread, Baked Goods
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Cuisine
American
Cream Biscuits
Description
This Cream Biscuits recipe uses only self-rising flour and heavy cream to form a sticky dough without kneading. The dough is gently folded on a floured surface to maintain lightness, then rolled to about half an inch thickness. Cutting rounds or rectangles ensures biscuits hold shape and bake evenly. Baking at a high temperature (500°F) quickly browns and crisps the biscuit tops.
The biscuits develop a tender crumb and lightly crisp exterior. Brushing the tops with melted, salted butter enhances flavor and gives an attractive, golden finish. The recipe yields eight biscuits with a 2½-inch cutter.
These biscuits are ideal for serving with breakfast dishes, soups, or stews, adding a soft, creamy component that complements savory or sweet accompaniments. The use of self-rising flour simplifies leavening, making this method accessible and reliable.
The biscuits are adapted from a White Lily recipe and reflect a common Southern style of biscuit—rich from cream rather than butter or shortening in the dough itself.
Ingredients
- 1¾ cups self-rising flour White Lily Enriched Bleached brand
- 1 cup heavy cream
- 2 tablespoons butter melted (optional...but highly recommended!, salted
Instructions
- Preheat oven to 500°F.
- Place flour in a large bowl. With a large wooden spoon, gradually stir in cream to form a sticky dough. Turn dough onto a lightly floured surface and fold twice gently to form a ball. Do not knead.
- Gently pat dough to a generous ½'' thickness. Cut with a floured 2½'' biscuit cutter, leaving as little dough between cuts as possible. Gather the remaining dough and pat again to a generous ½" thickness. You should get 8 biscuits with a 2½'' biscuit cutter. Discard scraps. - - - Alternatively, pat the biscuit dough into a rectangle or square shape and then cut the dough into rectangles/squares. I like to use a pastry bench scraper, and cut straight down and up. This eliminates scraps and rerolling the dough - super duper easy + no waste!
- Place biscuits on a parchment-lined baking sheet, about 2'' apart. Generously brush tops with melted butter. Bake for 8 to 10 minutes, or until tops are golden brown.
Notes
- For best results, use White Lily self-rising flour or a similar soft wheat flour blend designed for biscuits.
- Brushing melted salted butter on the baked biscuits enhances both flavor and appearance.
- Handle the dough gently to avoid developing too much gluten, preserving tenderness.
- Cutting the dough into rectangles with a pastry scraper is an efficient way to avoid scraps and reforming dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 127kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 41mg | 14% |
| Sodium | 31mg | 1% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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