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    Home » Recipes » Super Simple Cream Biscuits

    Super Simple Cream Biscuits

    Published: Jul 29, 2013 · Modified: May 29, 2022 by Linda Baker · This post may contain affiliate links

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    "Super simple - just add cream!"

    A super simple cream biscuit.
    Super simple, super good

    The making of Super Simple Cream Biscuits

    I love recipes that are easily adaptable. One basic recipe that makes more than one thing.

    It keeps everything simple. Like my recipe for Super Simple Scones.

    Remove the dried fruits and nuts and you have the perfect sweet biscuit for Fresh Homemade Strawberry Shortcake.

    Remove the sugar and these turn into perfect Super Simple Cream Biscuits.

    One recipe. Three different super simple applications. All with delicious mouthfeel and great taste.

    Simple.

    Last night I had a hankering for some old-fashioned fried chicken, and look out Colonel, I do make some really good fried chicken. If I do say so myself.

    And I do.

    So to go with, I wanted biscuits, and mashed potatoes, and chicken gravy ... oh my.

    To keep from working too hard, I made these Super Simple Cream Biscuits. No cutting shortening in. Just use heavy cream.

    And to make it even easier, I made them in the food processor. Add the dry ingredients, and give it a little whirl. Then with the machine running, add the cream and let it all come together...easy speasy...

    Super Simple Cream Biscuits Dough

    Looks a little like thick mashed potatoes, doesn't it...

    Floured counter for super simple cream biscuits

    Turn on to a floured board or counter...This is another reason to love my granite counters

    kneading the dough for super simple cream biscuits Dough being cut

    Knead it a few times then cut with a 2 inch biscuit cutter (or use a glass)

    dough uncooked

    Place them spaced evenly on a parchment paper covered cooking sheet (or use a silpat silicon cooking liner)

    Bake and VOILA

    Super Simple Cream Biscuits

    Super Simple Cream Biscuits

    DO NOT TWIST YOUR CUTTER WHEN CUTTING OUT BISCUITS! 

    When you twist the cutter, you seal the edges of the biscuit and they do not rise the same in the oven. Another good trick is to cover them and put them in the refrigerator for a while to let them "chill", which is perfect for make ahead. And the final trick is...when kneading them, you can grate some butter into them and then they will be rich and deliciously buttered before you even bring them to the table.

    So so good.

    A super simple cream biscuit.

    Super Simple Cream Biscuits

    LindySez
    Super Simple Cream Biscuits are just that...super simple. Using cream in place of butter means no cutting in, and using your food processor makes it even more super simple to make these tender tasty biscuits.
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Breads – Biscuits & Muffins
    Cuisine American
    Servings 8 Biscuits
    Calories 185 kcal
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    Ingredients
      

    • 2 cup all-purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 1 tablespoon sugar
    • 1 1//4 cups heavy cream plus more for brushing on top

    Instructions
     

    • Heat the oven to 425°F (218°C). Lightly greese a baking sheet or line with parchment paper or a silicon mat.
    • In the work bowl of your food processor add the flour, baking powder, salt, and sugar. Pulse briefly to mix.
    • Pour the cream in through the chute using pulses until it is just mixed.
    • Turn the dough onto a well-floured surface and fold it about 7 - 8 times. Pat into a circle or square, about ½ inch thick. Using a biscuit cutter, or glass, cut the dough into circles (you could also just cut it into squares) - DO NOT twist the biscuit cutter or glass. Place the biscuits on the prepared sheet about 2 inches apart. Brush a little cream on the top.
    • Place in oven and bake for 12-15 minutes or until they have risen and are brown on top. Serve warm.

    Nutrition

    Serving: 1 biscuitCalories: 185kcal
    Keyword Cream biscuit, no butter biscuit
    Tried this recipe?Let us know how it was!
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    Comments

    1. LindySez says

      July 30, 2013 at 9:43 am

      Ha ha, yes, well you know to make biscuits tender you have to add fat, usually cutting in shortening (blah) or butter (yum) so the heavy cream takes the place of those and makes the process so much more simple!

      Reply
    2. G-man! says

      July 30, 2013 at 9:40 am

      Heavy Cream? You know there's a health movement going on right now, right?! LOL... oh, okay... I'll give them a try! They look delicious!

      Reply

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    Hi, I'm Lindy.

    Welcome to LindySez! I'm Lindy, a self-taught home chef with a passion for helping others feel confident in the kitchen. I believe cooking should be approachable, fun, and above all, delicious!

    My mission is to guide anyone—whether you grew up on fast food or rarely cooked at home—to create amazing meals with ease. Through simple recipes and practical tips, I’ll show you how to turn everyday ingredients into flavorful dishes.

    Cooking doesn’t have to be intimidating—let’s make it enjoyable together!

    More about me →

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