Cream Biscuits
Yield: 8 biscuits
This 2-ingredient Cream Biscuits recipe turns out biscuits that are fluffy and tender, delightfully flaky, and oh so yummy. It's a quick and easy homemade biscuit recipe that's perfect for beginners and experts alike!
Ingredients
- 1¾ cups White Lily Enriched Bleached Self-Rising Flour
- 1 cup heavy cream
- 2 tablespoons salted butter melted (optional...but highly recommended!)
Instructions
- Preheat oven to 500°F.
- Place flour in a large bowl. With a large wooden spoon, gradually stir in cream to form a sticky dough. Turn dough onto a lightly floured surface and fold twice gently to form a ball. Do not knead.
- Gently pat dough to a generous ½'' thickness. Cut with a floured 2½'' biscuit cutter, leaving as little dough between cuts as possible. Gather the remaining dough and pat again to a generous ½" thickness. You should get 8 biscuits with a 2½'' biscuit cutter. Discard scraps. - - - Alternatively, pat the biscuit dough into a rectangle or square shape and then cut the dough into rectangles/squares. I like to use a pastry bench scraper, and cut straight down and up. This eliminates scraps and rerolling the dough - super duper easy + no waste!
- Place biscuits on a parchment-lined baking sheet, about 2'' apart. Generously brush tops with melted butter. Bake for 8 to 10 minutes, or until tops are golden brown.
Notes
Biscuits adapted from White Lily Cream Biscuits recipe, which I made with them at the Southern Baking Retreat in Nashville.
Nutrition Information:
Serving: 1 Calories: 127kcal Carbohydrates: 1g Protein: 1g Fat: 14g Saturated Fat: 9g Polyunsaturated Fat: 4g Cholesterol: 41mg Sodium: 31mg Sugar: 1g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.