Even if you’ve failed at making biscuits before, you’ll succeed with this easy recipe. Whether using them to make breakfast sandwiches or round out a fried chicken dinner, these will be a hit.
Four-Ingredient Cream Biscuits
- Baking Sheet
- Pastry brush
For the biscuits
- 6 tablespoons cold unsalted butter diced
- 2 cups self-rising flour see notes for substitutions
- 1 cup heavy cream
- 1 tablespoon sugar
For brushing on top
- 2 tablespoons butter
- Prep. Preheat oven to 425 degrees. Line a small rimmed baking sheet with parchment paper.
- Cut butter into flour. Mix flour and sugar in a mixing bowl. Add the diced butter. Using a pastry blender, two knives, or your hands, mix in the butter until it has broken down into smaller pieces and looks grainy
- Add cream. Pour in the cream and gently stir using a spatula. The dough will be slightly sticky but should hold its shape. Place dough on a clean counter or large cutting board. Knead a few times with your hands until it smooths out.
- Roll out and cut. Turn the dough out onto the counter and roll it out with a rolling pin until it’s ¾ inch thick. Cut out rounds using a 2¼ round biscuit cutter. Place the rounds on the baking sheet so that they are touching.
- Bake. Melt the 2 tablespoons of butter in the microwave. Brush generously on top of the dough, using all the butter. Bake the biscuits for 16 minutes. Serve hot.
- 2 cups all-purpose flour (remove a tablespoon or so)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Table of contents
❤️ Why you’ll love this recipe
- This is an easy recipe that anyone can make (even kids!)
- The biscuits are fluffy and buttery
- They’re perfect for breakfast, lunch, or dinner
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
- cold butter
- self-rising flour
- heavy cream
- mixing bowl
- pastry blender (or 2 butter knives)
- biscuit cutter
- spatula or wooden spoon
- rolling pin
- parchment paper
- baking sheet
Step One: Mix the dry ingredients and add the butter
In a mixing bowl, combine the flour and sugar. Add the cubed butter. Using a pastry blender, two knives, or your hands, mix in the butter until it has broken down into smaller pieces and looks grainy. Some people will describe it as looking like sand, but the pieces of butter shouldn’t be quite that small.
Step Two: Add the cream and knead
Stir in the cream and gently stir using a spatula. The dough should be slightly sticky, yet it will maintain form. Place the dough on a clean counter or large cutting board. Knead the dough with your hands about 5 times until it is smooth.
Step Three: Roll and cut out
Roll out the dough with a rolling pin until it’s ¾ inch thick. Cut out rounds using a 2¼ round biscuit cutter. Place the rounds on the baking sheet so that they are touching.
Step Four: Bake
Melt the 2 tablespoons of butter in a microwave-safe bowl. Brush the top of the dough with all of the butter and bake for 16 minutes. Serve while they’re still warm.
🥫 Storage instructions
Leftover biscuits are best stored in an airtight container at room temperature. They will last for a few days.
To freeze them, just place them in a freezer-safe container and they will last for up to 3 months. When you’re ready to enjoy them, thaw them overnight in the fridge or reheat them in the oven or microwave
Not really: I wouldn’t recommend honey or any other liquid. But it’s fine to just leave out the sugar!
Feel free to use whole milk or buttermilk instead.
👩🏻🍳 Expert tips
- Use cold butter
- Don’t overmix the dough. Be gentle when kneading and rolling out the dough. You’re only kneading a few times. Handling the dough too much will make your biscuits tough.
- Use a sharp biscuit cutter for clean cuts. Cutting with something dull will push down the sides and almost pinch them closed…your biscuits won’t rise as high.