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Cream Biscuit Recipe (Only Four Ingredients)

An easy biscuit recipe that's ready to serve in 30 minutes. High-rising, golden brown, and delicious.

Even if you’re failed at making biscuits before, you’ll succeed with this easy recipe. Whether you’re using them to make breakfast sandwiches or round out a fried chicken dinner, these will be a hit.

stack off biscuits on plate

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❤️ 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.

ingredients on counter.

  • cold butter
  • self-rising flour
  • heavy cream
  • sugar
  • mixing bowl
  • pastry blender (or 2 butter knives)
  • biscuit cutter
  • spatula or wooden spoon
  • rolling pin
  • parchment paper
  • baking sheet

🍴Instruction

Step One: Mix the dry ingredients and add the butter

bowl of dry ingredients and 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

mixing bowl and counter top with dough

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

counter with dough rolled out and cut with round cutter

 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.  

baking sheet with unbaked cut out biscuits

Step FouR

fully baked biscuits on counter

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

🔍 FAQs

Is there a good substitute for sugar?

Not really: I wouldn’t recommend honey or any other liquid. But it’s fine to just leave out the sugar!

Do I have to use heavy cream?

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 puh. down the ides and almost pinch them closed and your biscuits won’t rise as high.

📘 Related Recipes

📖 Here’s the recipe

stack off biscuits on plate
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Four-Ingredient Cream Biscuits

Print Recipe
An easy biscuit recipe that's ready to serve in 30 minutes. High-rising, golden brown, and delicious.
Click here to grab a free seasonal e-cookbook!

Equipment

  • Baking Sheet
  • Pastry brush

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 buter

Instructions

  • Preheat oven to 425 degrees. Line a small rimmed baking sheet with parchment paper.
  • 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
  • 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.
  • 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.
  • 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.

Notes

Be sure your butter is cold or it won’t properly mix in with the flour
I recommend White Lily brand self-rising flour.
Course: Breakfast
Cuisine: American, Southern
Keyword: cream biscuits, four ingredients biscuits
Servings: 12 biscuits
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!

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