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How to Make Cream Biscuits

How to Make Cream Biscuits

Chef John

"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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25 m servings 237 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.

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Read all reviews 44
  1. 51 Ratings

Most helpful positive review

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 r...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 r...

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 ...

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 resul...

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 ...

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.

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 o...

I have made lots of biscuits in the last year, all with slightly different tweaks. I've tried famous name brand recipes, celebrity chef recipes, and highly rated recipes. This is the one that ...

Very quick and easy. Can make using your own self-rising flour. I add 1/2 tsp of baking soda and 1/2 tsp of cream of tartar. Just fits into my toaster oven.

My new biscuit recipe. Chef John is funny and entertaining to watch, but that aside, these biscuits are just amazing. No matter how well you blend lard/butter into your flour, it's just not ...

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