When it comes to biscuit making the recipes and techniques used in the South are endless. Everyone claims to know the "secret." The recipe for these classic Easy Cream Biscuits using White Lily Self Rising flour is no secret. I made these along with many other Southern faves, during my visit to the White Lily test kitchen. You'll only need three ingredients to make them, and they're certain to become a family favorite whenever they're served.
Since I began professionally developing recipes and blogging about my kitchen adventures 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. I've also been privileged to try out new products they're preparing to launch. This classic cream biscuit is not only from their kitchen but, one I grew-up eating and learning to bake as well. It's a no-fuss biscuit recipe filled with deliciousness with each bite.
Easy Cream Biscuits
These are the simplest biscuits you'll ever make and are 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. In the summer months there would definitely be a slice of tomato from the garden sandwiched between the top and bottom pieces with a light sprinkle of salt and black pepper. Regardless of how you serve them, you'll love the ease of preparation.
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Helpful Kitchen Items:
Recipe and images used by permission via WHITE LILY®
- 2 cups self-rising flour plus additional for dusting
- 1 cup heavy cream plus additional as needed
- ¼ cup butter melted
- Preheat the oven to 450°F. Brush the bottom and sides of a 10-inch cast iron skillet or similar with melted butter reserving some for the tops. Set aside.
- Add the flour to a medium-size mixing bowl, Make a well in the center.
- Pour the cream into the center, then use a fork to gradually incorporate the flour.
- 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. Use a 2 ½-inch biscuit cutter to cut into rounds. Arrange in the buttered skillet. Re-roll scraps gently and repeat.
- Brush the biscuit tops with ½ of the butter. Bake for 10-14 minutes or until golden.
- Brush the tops after baking with remaining butter.
- Serve immediately.