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–+ servings

Four-Ingredient Cream Biscuits

An easy biscuit recipe that's ready to serve in 30 minutes. High-rising, golden brown, and delicious.
Prep Time:10 minutes
Cook Time:15 minutes

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

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.
    bowl of dry ingredients and butter
  • 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.
    mixing bowl and counter top with dough
  • 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.
    counter with dough rolled out and cut with round cutter
  • 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.
    baking sheet with unbaked cut out biscuits
  • Serve.  Serve the biscuits warm and fresh from the oven.
    fully baked biscuits on counter

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

Calories: 213kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 66mg | Potassium: 42mg | Fiber: 1g | Sugar: 2g | Vitamin A: 525IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.2mg
Servings: 12 biscuits
Calories: 213kcal
Author: Katie Shaw