Cream Biscuits

Easy Cream Biscuits made with White Lily self-rising flour are soft, fluffy, and incredibly simple with only three ingredients.

Course Bread, Breakfast

Cuisine American, Southern

Keyword cream-biscuits, easy-cream-biscuits, southern-biscuit-recipes

Prep Time 15

Cook Time 14

Total Time 29

Servings biscuits

Calories 266kcal

Author Melissa Sperka

Preheat the oven to 450°F. Line a sheet pan with parchment paper or brush the bottom and sides of a 10-inch cast iron skillet or similar oven safe skillet with melted butter. Reserve some butter for the tops. Set aside.
Add the flour to a medium-size mixing bowl, Make a well in the center.
Pour the heavy 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.
Use a rolling pin to roll the dough into 1-inch thickness. Use a 2 1/2-inch biscuit cutter to cut into rounds. Arrange on pan or in the buttered skillet. Re-roll scraps and repeat.
Brush the biscuit tops with 1/2 of the reserved butter. Bake for 10-14 minutes or until golden brown.
Brush the tops after baking with remaining butter.
Serve immediately.

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.