E-Z Cream Biscuits Recipe - Allrecipes.com
E-Z Cream Biscuits Recipe
  • READY IN 20 mins

E-Z Cream Biscuits

Recipe by  

"Just two ingredients! This is foolproof and good every time!! If you've ever enjoyed a famous chicken restaurant's biscuits, you've got to try these!"

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  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, stir together the flour and cream just until blended. You should have a sticky dough. Use a large spoon to scrape the dough out onto a floured surface. Knead the dough once or twice, then pat or roll out to 1/2 inch thickness. Cut into circles using a biscuit cutter. Place on a baking sheet, spacing 1/2 inch apart. If you like drop biscuits, you can skip the this part and just drop spoonfuls of the dough onto a baking sheet.
  3. Bake in the preheated oven until the bottoms and tops are golden brown, about 15 minutes.
Kitchen-Friendly View


  • You may also cut out the biscuits and then place them in a freezer bag. Freeze for later use. Baking will take an additional 5 to 10 minutes.

Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2008

I've been making this for 15 yrs i got the recipe from a cookbook called mayberry r f d but instead of heavy cream i use a cup of milk and 4 tbs of mayo 2 cups of self-rising flour

Most Helpful Critical Review
Mar 17, 2013

These were very moist and very rich biscuits. They needed a bit of salt though for flavor. They almost tasted buttery, I guess because of the cream. They didn't rise much though and were a bit flat, but they were good for just eating plain. They were very delicate and didn't hold up to splitting and would not be suitable for a biscuit sandwich. Easy recipe though and only 2 ingredients!

Apr 06, 2008

With only two ingredients I was somewhat concerned about how these were going to taste. These were excellent. The dough was a stiff dough that I had to actually use my hands to mix, but most people use their hands to mix stiff doughs like breads and biscuits. Try these biscuits, you'll like them, and you can dress them up and make them sweet or savory.

Mar 24, 2014

I've been aware of these easy biscuits for many, many years, but never bothered to try them until today, when I had an opened carton of heavy cream I wanted to put to good use. I brushed them with melted butter before baking them at a higher temperature than the recipe instructed, 425 degrees. When I pulled them from the oven I gave them a sprinkle of California Garlic Salt. I had low expectations, but I was more than surprised, in a positive way, with the outcome. These were some of the softest, fluffiest, most tender biscuits I've ever made.

Dec 03, 2010

Halved recipe. Made 1 c of self-rising flour by adding 1.5 t baking powder and .25 t salt to all-purpose flour. Easy!

Apr 04, 2008

This is a great, easy to use recipe. I usually add a tablespoon or two of chopped fresh parsley or other fresh herbs to use with creamed chicken over biscuits. This is the best way to make biscuits!

Jul 30, 2008

These were so easy and yummy! I used a scoop to make drop biscuits and they even split nicely. Topped them with chocolate gravy for an over the top treat. Would be great for strawberry shortcake with a little sugar and almond extract added.

Apr 28, 2008

My husband loved these and they were sooo quick to make! I used light cream instead of heavy cream and I made my own self- rising flour using was half whole wheat. Great little drop biscuits. Thanks for posting.


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  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 331 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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