Cream Biscuits

What are cream biscuits?

They are a type of homemade biscuit made using heavy cream (or whipping cream) instead of the usual butter and buttermilk or milk. Heavy cream is essentially a combination of butter and milk, with a rich fat content of about 36% to 40%. This means it can replace both the butter and the dairy liquid in a traditional biscuit recipe.

Using heavy cream not only adds extra richness, moisture, and tenderness to the biscuit dough but also simplifies the process—making them a quick and delicious go-to option for any meal.

The four ingredients you'll need

Scroll down to the recipe card below for full information on ingredients and amounts.

• Flour – Use 2 cups of all-purpose flour, and be sure to fluff it up in the container before scooping; this helps you avoid packing in too much, which can make the cream biscuit dense instead of tender.
• Baking Powder – Baking powder is the key leavening agent that helps them rise, giving them a tall, fluffy texture.
• Sugar – A small amount of white sugar adds just a touch of sweetness and enhances the flavor.
• Cream – Use cold whipping cream, heavy cream, or heavy whipping cream; keeping it chilled is important for achieving tender, moist biscuits with a light crumb.

Why did the biscuits turn out tough instead of tender?

Here are a few common reasons:
1. Overworking the dough, which is one of the most common reasons. When you knead or handle the dough excessively, you activate the gluten, which can lead to a tougher texture. To avoid this, handle the dough as little as possible, just until it comes together.
2. Using too much flour: When measuring flour, use a gentle spoon-and-level method to avoid packing it in, which can lead to excessive flour in the dough.
3. Overbaking: Follow the baking time and temperature in the cream biscuits recipe and keep a close eye on them as they baking. Baking them for too long or at too high a temperature can result in dry and tough biscuits.
4. Avoid twisting: Use a sharp biscuit cutter and press straight down without twisting, as twisting can seal the edges and inhibit rising.

How to make biscuits with cream (step-by-step photos)?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

1.Add all purpose flour, baking powder, sugar and salt into a medium bowl and whisk until combined. Pour one-third of heavy cream.

2. Mix until the flour is thoroughly moistened.

3. Pour remaining heavy cream in two additions, stirring until combined.

4. Transfer the dough onto a lightly floured work surface. Sprinkle a little flour on top, and then fold the dough gently 2 to 3 times, onto itself, without working the dough too much, until it looks fairly smooth.

5. Pat it down into a rectangle about ¾ inch thick. Use a biscuit cutter (mine measures 2 ¼-inches) to cut out the biscuits and place them on the prepared baking sheet, 1 to 2 inches apart.

👩‍🍳Once you've cut out as many biscuits as possible, gather the scraps and pat the dough out to 1-inch thickness a second and third time to finish cutting out all of the biscuits.

7. Brush the biscuit tops with melted butter. Bake for 18 to 22 minutes, until the tops are lightly golden brown.

Storage and Reheating

Allow your freshly baked heavy cream biscuits to cool completely on a wire rack before storing them. This prevents moisture buildup and soggy bottoms. If you plan to keep them for an extended period, you can freeze them for up to 1-2 months in freezer-grade zipper bags. Let them thaw at room temperature for several hours before reheating.

To reheat:

• Oven - Preheat your oven to 350°F (175°C). Place the desired number of cream biscuits on a baking sheet. Heat for about 5-10 minutes, or until they are warmed through and the edges are slightly crispy.
• Air fryer - Place them in preheated 340 degree air fryer basket and cook for 3 to 5 minutes or warmed through.
• Microwave - This method is quick but makes them soft when reheated. Microwave for about 20-30 seconds, checking frequently to avoid overheating. Microwaving too long can make them tough.

Recipe tips

• When baking cream biscuits, it is important to keep the heavy cream as cold as possible. Avoid letting the dough sit at room temperature before baking the biscuits.
• Press straight down with your biscuit cutter and do not twist or turn it. Twisting the cutter seals off the edges and keeps them from rising as much.
• Brush with melted butter for a golden brown top.
• Never overwork the dough. Overworking and over-handling will result in tough, hard or flat homemade biscuits.
• Place them close together, for even taller baked product. They rise up nice and tall when they are touching, pressed snuggly against one another in the oven.

More easy biscuit recipes

Looking for an easy Thanksgiving side dish or fall baking idea that everyone will love? These homemade biscuit recipes are simple, flavorful, and perfect for soaking up all that gravy.

• Almond flour biscuits are made using just 6 ingredients along with a flavorful seasoning to create a flaky, cheesy biscuit that's buttery in taste. If you love Red lobster cheddar bay biscuits, this recipe is for you.
• These sweet potato biscuits are soft, ultra fluffy with a crisp crust, and amazingly tender! They are slightly sweet and flavorful, made with roasted and mashed sweet potato, and irresistibly good.
• Buttermilk drop biscuits are incredibly easy to make - just mix in a bowl, drop, and bake!