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A super simple cream biscuit.

Super Simple Cream Biscuits

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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breads – Biscuits & Muffins
Cuisine American
Servings 8 Biscuits
Calories 185 kcal


  • 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


  • 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.


Serving: 1 biscuitCalories: 185kcal
Keyword Cream biscuit, no butter biscuit
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