How to Make Cream Biscuits Recipe -
How to Make Cream Biscuits  Recipe
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How to Make Cream Biscuits
These light and flaky cream biscuits are so easy it's practically cheating. See more
  • READY IN 25 mins

How to Make Cream Biscuits

Recipe by  

"Not only is this one of America's greatest biscuit recipes, it's also by far the easiest. If you can stir, you can make cream biscuits. They are so light, moist, flaky, and perfect, you're going to be shocked."

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Ingredients Edit and Save

Original recipe makes 10 biscuits Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Move an oven rack to the enter position of your oven; preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
  2. Combine self-rising flour and sugar in a mixing bowl; stir in cream until almost all the flour has been incorporated and dough is wet and sticky.
  3. Turn dough onto a well-floured work surface and gently press it into a rectangle about 1/2-inch thick. Use a bench scraper to lift up ends of dough and fold dough into thirds. Press dough again into a thick rectangle.
  4. Roll dough out into a 6x10-inch rectangle about 1/2-inch thick. Cut rounds from the dough using a 3-inch biscuit cutter. Gently press dough scraps together into a thick disk, roll out 1/2-inch thick, and cut 3 more biscuits. If any dough remains, lightly press it flat and cut one more biscuit from the remaining dough.
  5. Arrange biscuits on prepared baking sheet. Brush tops of biscuits generously with melted butter.
  6. Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Brush hot biscuits with melted butter again and let stand 2 to 3 minutes to cool slightly before serving.
Kitchen-Friendly View


  • Cook's Note:
  • You can make you own self-rising flour by sifting together 2 cups of all-purpose flour with 1 tablespoon baking powder and 1 teaspoon salt.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2014

SO easy (my 3 yr old helped make them) and the flavor is wonderful! I used parchment paper instead of foil for lining my pan and the bottoms came out lightly golden. Just perfect! Followed the recipe to a tee, except I had to make my own self-rising flour since I didn't have any on hand, by adding 1 teaspoon of salt and 3 teaspoons of baking powder to he 2 cups of all purpose flour.

Most Helpful Critical Review
Jun 07, 2014

My kids enjoyed these, but I prefer my biscuits buttery and flaky.


25 Ratings

Feb 01, 2014

I have made this recipe about 10 times in the last few months. We like this as much as my home made bread. But, this is a lot faster. The temperature of 500 degrees is correct. The aluminum foil keeps the biscuits from burning. But - get the biscuits off the hot cookie sheet ASAP after brushing with butter. Put them on a cooling rack to finish cool. These taste great for 2 - 3 days after cooking. The melted butter added before cooking adds flavor. The melted butter after cooking produces a nicely browned look. Flipping over the ends and re-rolling produces a layered flaky biscuit - easy to spread jam on or eat without any toppings. I do not have a round cutter. So I cut these into squares or rectangles. The taste is the same and it cuts down on the preparation time. The recipe can be doubled or quadrupled without any changes (except sometimes adding a little more fluid) The recipe can be made with a combination of 1/3rd milk and 2/3rds cream. Just make sure you brush the biscuits with butter before cooking and the taste and texture is almost the same.

Dec 10, 2013

Easy & delicious. Didn't use butter this time since I used them under sausage gravy. Will definitely make again! I baked at about 375 for 15 min.

Dec 01, 2013

WOW!!! Followed this recipe to a T. Oven temp of 500 degrees is right on BTW. Biscuits were beautiful, delicate, simply delicious!!! Instead of running out to the store for can biscuits, I will run to the store for the heavy whipping cream! They are so simple and quick to make. Keep the easy and delicious recipes coming Chef John!!!

Apr 27, 2014

These are absolutely amazing! So much quicker and easier than the biscuits I usually make, you know, where everything has to be super cold and all that. This is so much easier, and the end result is fantastic. I didn't have any problems with the dough being too "soupy" or too sticky, as some of the other comments said. I was surprised at how wonderful this dough was to work with. Just one thing, they are kinda sweet, which is delicious, but depending on what you're planning on doing with the biscuits, you may want to cut back a bit on the sugar. After dinner, we were all standing around the stove, munching on the leftover biscuits, straight from the baking sheet. Yum! Oh, I did change the oven temperature, simply because 500 made me nervous. I baked them at 450, and they came out perfectly. But that was just me being chicken. :)

Dec 06, 2013

These are one of the best and easiest biscuit recipes that I have ever made or eaten! Do keep an eye on them in the oven b/c after 9-1/2 minutes, my bottoms were just on the verge of burnt (my oven temp is spot on too), so I'm thinking maybe it had something to do with using foil? Other than that, these are fantastic! So flavorful, tender and moist. I WILL be making these often, but reducing the cooking time accordingly~YUM! Thanks for sharing. :)

Nov 15, 2014

I just baked these biscuit and I absolutely loved them. I followed the recipe, just not the directions. (What can I say, I'm a rebel) All I did was brush them with milk instead of and my oven was preheated at 400 and they rose a little higher, seems like, than the picture featured. But they are so light and fluffy. I'm gonna add sweet potatoes and see what happens.


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  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 20.8 g
  • 7%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 347 mg
  • 14%

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

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