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 biscuit recipes, 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.
Easy Southern Cream Biscuits Recipe Using Self Rising Flour
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 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 recipeis not only from their kitchen but, one that I grew-up eating and learning to bake as well. It's a no-fuss biscuit recipe filled with deliciousness with each bite.
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.
- What is the difference between self rising flour and all purpose flour? Self rising flour already has baking powder and salt in the mix making it unnecessary to add more leavening.
- Can I make my own self-rising flour? Yes, you can. To each cup of all purpose flour add 1 ½ teaspoons baking powder and ¼ teaspoon of salt.
- Can I use buttermilk in place of heavy cream in this biscuit recipe? Yes, you can. Preferably whole fat buttermilk, if possible.
- 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.
- 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.
- These biscuits are placed onto a 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.
- How do you serve Southern biscuits? You can serve these biscuits with sausage gravy, stuffed with ham or 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.
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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.
Your recipes are easy to follow. Reasonable ingredients. I'm trying the cream biscuits today in a dessert. I'm out of apple.
Thanks so much!
I’m a little confused. Don’t you need butter/shortening in the biscuit? Self rising flour has no fat/butter/shortening.
Yes, you do do need fat to make a biscuit and that's why this recipe uses cream. Flour has no fat in it, correct.
Thanks, I’ll give it a try. I thought you would need more than what is in the heavy cream.
Is it possible to make these without a the cast iron?
Oh sure, use any similar size oven safe pan.
Thank you for this recipe, I'm going to try it. I love White Lily Self Rising Flour. I was born & raised in west Texas but married a Mississippi boy that his mother raised him on self rising flour. I'd never heard of it!! We have been married 49 years & I still buy 5lb bags to bring back to Texas for my sons, my mother (when she could cook) and for friends that scratch make biscuits.. Thank you
PS: Walmart & HEB now carry a few bags of WL every now & then..
Happy biscuit making!
These are so yummy and absolutely fabulous with fresh strawberry jam.
My grandmother made cream biscuits and added a sugar cube dipped in orange juice concentrate on top of the biscuit and the sugar melted as they baked. They were delicious!!
That is brilliant thank you for sharing!
I love this, we grew up in the country, cows n chickens. Mother had a hand cranked seperator, to separate the cream from the milk. This is how she made her biscuits, in Paul's Valley, Oklahoma. They're the best I've ever tasted, tender and light on the inside, a Lil crisp on the outside. Takes me back, I'm 78. Thanks.
Wow, what a wonderful memory and how well you all ate! Thanks for sharing.
Just drooled over your Cream Biscuit recipe. However since I am not an experienced cook, I need more detail.
re: the recipe calls for 1 heavy cream--please indicate the # of ounces of heavy cream I will need.
It should read 1 cup heavy cream.
How much is 1 cream?
1 cup heavy cream.
Sounds so good but my grocery store doesn't carry WL self rising flour. How could I use the all purpose WL to make this recipe? Thank you.
You may use any brand self-rising flour you like. See conversions here.
Please tell me how much cream.
1 cup heavy cream.