Cream Biscuits

READY IN: 37mins
Recipe by ratherbeswimmin

America's Test Kitchen; cream biscuits contain no butter. The fat needed to make these biscuits tender comes from the heavy cream--do not substitute a lower fat product.

Top Review by swissms

I love this recipe! So easy and quick to make using the cream. Great texture and flavor. Thanks for posting.

Ingredients Nutrition


  1. Position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper.
  2. Whisk the flour, sugar, baking powder, and salt together in a big bowl.
  3. Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
  4. Turn the dough out onto a lightly floured surface and gather into a ball.
  5. Knead the dough briefly until smooth, about 30 seconds.
  6. Pat the dough into an 8-inch round, about 3/4-inch thick.
  7. Using a flour 2 1/2 inch biscuit cutter, stamp out (don't twist) 8 biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed.
  8. Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
  9. Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
  10. Transfer to a wire rack; let cool for 5 minutes, then serve warm.
  11. Make ahead--the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
  12. They can be frozen for up to 1 month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large zip-lock bag.
  13. Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.

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