Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
heavy whipping cream
butter, melted, or as needed
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.
My kids enjoyed these, but I prefer my biscuits buttery and flaky.
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.
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.
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!!!
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.
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. :)
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 butter....lol 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.
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Cream Biscuits
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 142
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
These light and flaky cream biscuits are so easy it's practically cheating.
See how to make rich, luscious vanilla ice cream from scratch.
See how to make creamy fresh asparagus soup.