Homemade Cream Biscuits (Only 4 Ingredients)

Name: Four-Ingredient Cream Biscuits
Prep time: 10 min
Cook time: 15 min
Ingredients: 6 tablespoons cold unsalted butter ((diced)); 2 cups self-rising flour; 1 cup heavy cream; 1 tablespoon sugar; 2 tablespoons butter

There’s something comforting about homemade biscuits fresh from the oven, and these easy cream biscuits with just four ingredients might become a go-to in your home. They’re soft, fluffy, and perfectly buttery. The best part is you don’t need any special ingredients or tools—just a few simple things, and you’re on your way to making something delicious.

Whether pairing them with a big meal, adding them to your breakfast, or just enjoying them with butter and jam as a snack, they’re a great fit for any time.

Prep Time:10

Cook Time:15

Equipment

Baking Sheet
Pastry brush
Mixing bowl
Pastry blender
Biscuit cutter (2¼ inch round)
Parchment paper
Rolling Pin
Measuring cups and spoons
Microwave safe bowl

Ingredients

For the biscuits

6 tablespoons cold unsalted butter (diced)
2 cups self-rising flour
1 cup heavy cream
1 tablespoon sugar

For brushing on top

2 tablespoons butter

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Instructions

Preheat the oven. Preheat your oven to 425°F (220°C). Then, line a small, rimmed baking sheet with parchment paper.
Mix the dry ingredients. In a mixing bowl, combine the flour and sugar. Then, add the diced cold butter. Next, cut the butter into the flour using a pastry blender, two knives, or your hands until the mixture resembles coarse crumbs.
Add the cream. Pour in the heavy cream and gently stir with a spatula until a dough forms. The dough should be slightly sticky but hold its shape.
Knead the dough. Turn the dough out onto a clean counter or large cutting board. Knead the dough a few times by hand until it becomes smooth.
Roll out the dough. Using a rolling pin, roll the dough to about ¾ inch thick. Then, cut out rounds using a 2¼ inch biscuit cutter. Place the rounds on the prepared baking sheet, making sure the biscuits are touching.
Brush with butter and bake. Melt the 2 tablespoons of butter in the microwave. Generously brush the tops of the biscuits with the melted butter. Bake the biscuits for 16 minutes or until golden brown and risen.
Serve. Serve the biscuits warm and fresh from the oven.

Notes

Make sure your butter and cream are cold for soft, layered biscuits. Cold butter becomes steam when it cooks, making the biscuits fluffy and smooth. Cut your butter into small pieces and chill it again while you prepare everything.

Use heavy cream in this recipe for a rich and soft result. Lighter creams or milk also won’t work, changing how your biscuits feel and taste.

When rolling out the dough, it’s easy to want to use a lot of flour on the surface, but doing that can make your biscuits hard. If the dough sticks, lightly flour the surface or roll it between two pieces of baking paper.

Putting melted butter on top of the biscuits before you bake them makes them look nice and brown and adds more taste. This little step changes a lot in its appearance and flavor.

I recommend White Lily brand self-rising flour.

If you need to make self-rising flour, mix 2 cups of all-purpose flour (take out a tablespoon or so), three teaspoons of baking powder, and 1/2 teaspoon of salt.

Nutrition

Servings: biscuits

Calories: 213kcal

Author: Katie

I love that I can quickly whip up these simple cream biscuits.

My secret? I’ve found that the trick to great biscuits is using cold butter and working fast to get those soft layers.

I’m sure you’ll enjoy it as much as I do.

Tips for the Best Cream Biscuit Recipe

When you grab flour from the bag with a measuring cup, you can press it down too much and end up with too much flour in your mix. Spoon the flour into your cup, then level it off with a knife. This way, your mix won’t end up too dry.
Try not to do it too much when mixing and kneading the dough. If you work the dough too hard, your biscuits might be hard. Mix until everything sticks together, then knead it to make it smooth.
Push the cutter straight down when cutting out your biscuits, and don’t twist it. Twisting can seal the edges up, stopping the biscuits from puffing upright. A straight cut helps them cook evenly and rise well.
Put your biscuits close together on the baking sheet so they touch. This helps them rise higher as they bake, making them look great.
If it’s hot in your kitchen, your butter might get soft too fast. Try putting the cut biscuits in the fridge for 10 minutes before you bake them. This keeps the butter from melting too soon, which is key for flaky layers. If you’re baking at a higher altitude, adjustments might be necessary. For tips on how to adapt recipes, check out this helpful guide on high-altitude baking.
If your biscuits aren’t getting golden or puffing up like they should, your oven might not be the right temperature. Check it with an oven thermometer to make sure it’s really at 425°F for the best results.
Halfway through baking, turn your baking sheet around so the biscuits brown evenly. Some ovens are hotter in certain spots, and turning the tray helps everything cook the same.

Key Ingredients and Tools

A few basic ingredients and tools are really important for this recipe. Here’s a simple guide to help you bake the best biscuits.

Cold unsalted butter: It’s important for making your biscuits flaky. Cut it into small pieces and keep it cold until you use it. If you don’t have unsalted butter, use salted butter and skip adding extra sugar.
Self-rising flour: This flour already has baking powder and salt, making the biscuits rise without needing anything extra. If you don’t have it, use 2 cups of all-purpose flour mixed with 3 teaspoons of baking powder and ½ teaspoon of salt.
Heavy cream: This makes the biscuits rich and tender, much more so than milk or light cream. It keeps the dough moist and fluffy. If unavailable, you can replace heavy cream with whole milk or half-and-half. The biscuits won’t be as rich and tender, but they’ll still taste good.
Pastry cutter: You use this to mix the butter into the flour without melting it. If you don’t have one, you can use two knives or your hands, but a pastry cutter does the job faster and easier.
Biscuit cutter: A sharp biscuit cutter will give your biscuits nice, clean edges that help them rise well. Don’t twist the cutter to make sure they rise straight.

Having the right ingredients and tools will help you make great biscuits!

Serving Suggestions

These biscuits pair perfectly with sausage gravy, fried chicken, scrambled eggs, honey or jam, or a creamy soup like tomato or chicken.

Troubleshooting and Help

What if my dough feels too sticky?

If the dough is too sticky to handle, sprinkle some flour on your hands and work surface. But be careful—adding too much flour can make the biscuits tough, so use it sparingly!

How do I know when the biscuits are done?

The biscuits should be golden brown on top and look tall and flaky. If unsure, tap the top lightly—it should feel firm, not doughy. Also, check the bottoms; they should be lightly browned as well.

What if I don’t have a biscuit cutter?

No problem! You can use the rim of a drinking glass or cut the dough into squares with a knife. It might not be as round, but they’ll still taste great.

Why do the biscuits need to touch on the baking sheet?

When the biscuits touch, they help each other rise nice and tall. So go ahead and snug them up close together on the baking sheet!

Can I make these gluten-free?

You could try using a gluten-free baking mix with a rising agent, but the texture might be slightly different. You might need to experiment a bit to get the perfect result.

Can I add cheese to these biscuits?

Yes! Adding shredded cheese like cheddar or parmesan can give your biscuits a delicious savory twist. Mix about ½ to 1 cup of cheese into the dry ingredients before adding the butter.

Can I add something sweet?

Absolutely! You can stir in a tablespoon of sugar for slightly sweeter biscuits or add mix-ins like dried cranberries or raisins. A sprinkle of cinnamon on top before baking would also add a nice flavor.

Can I make the dough ahead of time?

Yes! You can make the dough, cut the biscuits, and freeze them before baking. When you’re ready, bake them straight from the freezer—add a couple of extra minutes to the baking time. If you enjoy baking with unique flavors, you might also want to try our Sourdough Scones, which offer a deliciously tangy twist on a classic treat.

I hope that helps! Let me know if you have any other questions.

Storage Instructions

To store these biscuits, let them cool completely first. Place the biscuits in an airtight container or wrap them in foil for short-term storage. They will stay fresh at room temperature for up to 2 days. If you’d like to keep them longer, you can store them in the refrigerator in an airtight container for up to 5 days. Warm them in the oven or microwave before serving to refresh their texture.

If you want to freeze the biscuits, they freeze well! Once fully baked and cooled, wrap them individually in plastic wrap or place them in a freezer-safe bag. They will stay in the freezer for up to 3 months. When you’re ready to enjoy them, warm them in a 350°F oven for about 10 minutes or until heated.

If you’d like to freeze unbaked biscuits, cut the dough rounds and freeze them on a baking sheet until solid. Once frozen, transfer them to a freezer bag. When ready to bake, place the frozen dough directly in the oven and add a few extra minutes to the baking time. This way, you can enjoy fresh biscuits whenever you want!

These Cream Biscuits are great for breakfast, dinner, or a quick bite. Trust me, they’ll quickly become a favorite recipe in your home. They don’t require much work or ingredients, so you can make them even on your busiest days. They come out warm and buttery, always popular with family and guests. Try them out, and they’ll likely become a regular treat!