Easy Cream Biscuits

These Easy Cream Biscuits with White Lily self-rising flour are a simple Southern classic. Made with just three ingredients, they’re tender, fluffy, and perfect for breakfast, brunch, or dinner.

Southern Cream Biscuits Recipe

When it comes to biscuit making the recipes and techniques used in the South are endless. Everyone claims to know the “secret.” Since I began professionally developing recipes and blogging about my work, and working with brands, I’ve been fortunate to get to know so many talented people in test kitchens across the nation. This particular recipe is from my friends at White Lily with whom I’ve had the pleasure of baking in their test kitchen in Nashville Tennessee. This is a no-fuss biscuit recipe filled with fluffy biscuit deliciousness in every bite.

Key ingredients you’ll need to make Cream Biscuits: (Scroll down for full printable recipe card).

• Flour – This recipe uses self rising flour which already has leavening so there’s no need to add baking powder or salt.
• Liquid – Heavy cream for moisture.
• Butter – Salted butter or unsalted butter for brushing the top of the bluffy biscuits.

How to Make and Serve Easy Cream Biscuits

These are the simplest biscuits you’ll ever make thanks to using self rising flour. They’re destined to become a regular rotation in your kitchen. They come out of the oven ready to be slathered with sweet cream butter and topped with jam, bacon and eggs, or country sausage in the morning or stuffed with smoked ham for lunch.

• Heat Oven and Prepare Skillet – Preheat the oven to 450 degree f. Brush the bottom and sides of a 10-inch cast iron skillet or similar with melted butter.
• Self Rising Flour – Add the flour to a medium-size mixing bowl, Make a well in the center.
• Heavy Cream – Pour the cream into the center, then use a fork to gradually incorporate the flour.
• Roll Dough – Turn the dough onto a lightly dusted non-stick surface. Turn to coat with flour. Do not knead. Roll or pat to 1-inch thickness.
• Cut into Rounds – Use a 2 1/2-inch biscuit cutter to cut into rounds. Arrange in the buttered skillet. Re-roll scraps gently and repeat.
• Oven – Brush the biscuit tops with butter. Bake per the cooking time in the recipe until golden brown.
• Serve – Brush the tops after baking with remaining butter and serve immediately.

Kitchen Equipment to Make White Lily Biscuits with Heavy Cream

• Medium bowl and small bowl.
• Baking sheet pan lined with parchment paper, 10-inch cast iron skillet or similar size baking dish.
• Measuring cups.
• Pastry brush.

What is the Difference Between Self Rising Flour and All Purpose Flour?

Self rising flour already has baking powder and salt added to the mix making it unnecessary to add more leavening. That alone makes these biscuits super simple to make!

Recipe Variations, Tips and Substitutions

• Self Rising Flour Substitution – To each cup of all purpose flour add 1 1/2 teaspoons baking powder and 1/4 teaspoon of salt.
• Heavy Cream – You can use full fat buttermilk in place of heavy cream.
• How Do I Make Fluffy Southern Biscuits? One key point is not to overwork the dough. This type of biscuit dough doesn’t require kneading at all. Simply pat with your hands or roll into even thickness before cutting.
• Never Twist the Cutter – Another key to fluffy biscuits is to take care when cutting out the biscuit rounds. Dip the cutter in additional flour then cut in an up and down motion without twisting the biscuit cutter.
• Alternate Pan – These biscuits are placed onto a baking pan and baked without touching. You can also bake them side by side in a buttered oven safe or cast iron skillet which tends to make them even taller after baking.

Storage and Leftovers

• Serving Options – You can serve these as a side dish at any meal. You can also smother the biscuits with sausage gravy, stuff with ham or a slice of homegrown tomatoes. They’re a natural fit for any of your favorite breakfast items like eggs and bacon or simply with butter and freezer jam.
• Leftovers – Store Cream Biscuits in an airtight container at room temperature for up to 2 days.
• Reheating – Reheat in single servings in the microwave.
• Freezer – You can make these biscuits, cut into rounds then flash freeze on a sheet pan. Bake from frozen, adding a few minutes to the baking time for fresh biscuits any time you like.

More Southern Biscuit Recipes to Make

• Classic Fluffy Southern Buttermilk Biscuits.
• The most common kind of Southern biscuit served is savory with occasional add-ins such as cheese and bacon as seen in these Cheddar Bacon Buttermilk Drop Biscuits.
• They can also be served as a a sweeter version such as incorporating sweet potatoes with sugar and cinnamon in my recipe for Sweet Potato Biscuits.
• Use leftover holiday ham to make these Ham and Cheddar Biscuits.
• Just like a scone, at times they feature fresh or dried fruit and they’re topped with a sweet glaze honey glaze like my Honey Butter Biscuits or Cinnamon Swirl Raisin Biscuits.
• Then, there are the beloved Angel Biscuits which are a cross between a buttermilk biscuit and a yeast roll.
• Easy 7 Up Drop Biscuits are a fan favorite!

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Helpful Kitchen Items:

• Mixing Bowl Set
• Measuring Set
• Biscuit Cutters
• Sheet Pans

Feature images used by permission via WHITE LILY®