5-Ingredient Cream Biscuits are the Best!

Homemade Cream Biscuits is a classic and easy recipe.  It requires 5 ingredients - flour, heavy cream, baking powder, salt and butter! It mixes fast by hand, requires no rising or kneading, and bakes in 15 minutes.  I like to brush the tops with melted butter when they come out of the oven. Serve them hot with jam and a cup of tea, or as a savory meal with chicken and gravy!

Here is the step-by-step recipe:

Mix the flour, cream, baking powder and salt to form a shaggy dough. Shape as a flat, thick disk.

With a biscuit cutter, gently punch out biscuits. This recipe will make 6-8 cream biscuits depending on the thickness of your dough disk.

Place on a baking sheet lined with a Silpat. Bake for 15 minutes at 450 degrees.

Brush the tops with melted butter when then come out. Serve fresh Cream Biscuits the same day.  This is a quick Chicken & Gravy made with store-bought rotisserie chicken breast meat; comfort food at its best for kids and adults.

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5-Ingredient Cream Biscuits

Homemade Cream Biscuits is a classic and easy recipe. It requires 5 ingredients - flour, heavy cream baking powder, salt and butter! It mixes fast by hand, requires no rising or kneading, and bakes in 15 minutes. I like to brush the tops with melted butter when they come out of the oven. Serve them hot with jam and a cup of tea, or as a savory meal with chicken and gravy!

Course Bread

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 biscuits

Ingredients

• 2 ½ cups flour
• 1 ½ tablespoon baking powder
• 1 teaspoon salt
• 2 cups heavy cream
• 3 tablespoons butter melted

Instructions

• Preheat oven to 450 degrees.
• In a medium bowl, whisk together the flour, baking powder and salt.
• Add the in cream and gently mix with a wooden spoon, Using your hands, continue gently folding and mixing until you have a rough ball of dough. Do not overmix the dough. At this point, it will look shaggy and a little dry.
• Turn the dough out onto a lightly floured work surface and with your hands shape the dough into a flat round disk, about 1-2 inches thick. Let the dough rest for 5 minutes. The flour will absorb the cream making the dough more pliable.
• Using a biscuit cutter, cut out rounds. Gather together the scraps, roll them out again and cut out more biscuits.
• Place biscuits close together on a baking sheet lined with a silpat or parchment paper.
• Bake for 13-16 minutes or until the tops turn golden brown. Remove from oven and immediately brush with melted butter.
• Best served warm same day. Can be reheated for 30 seconds in the microwave.