These 5 Ingredient Cream Biscuits are one of the fastest biscuits ever. Light and fluffy, you can have these mixed and out of the oven in less than 30 minutes. As delicious with sausage gravy as they are with a bowl of soup, keep these quick and easy biscuits in your baking arsenal!
What on Earth would compel me to make biscuits without butter?! DId I actually think these 5 Ingredient Cream Biscuits, made without butter, would come close to resembling a buttermilk biscuit made with actual butter?! Yes. Yes, I did.
I started with memories of my Grandma making quick biscuits with self rising flour and cream when she forgot to make her regular buttermilk biscuits before church. Then I applied that, with a bit of trial and error, to my own biscuit recipe.
The finished biscuit was good enough to fool my husband. I put one in front of him and just told him that I had a new biscuit recipe. He took a bite and he said "for sure you basted this thing in butter." First of all, you don't "baste" biscuits, but yeah, he totally thought they were extra buttery. Success! A biscuit made with heavy cream had him fooled!
In summation: If my recreation of my Grandmother's cream biscuits were good enough to serve for Sunday Supper, and they're good enough to fool my husband, then they're the real deal!
❤️ What you'll love about this recipe
- Quick and easy - If you can stir, you can make these biscuits. With no need to cut in butter, you can have these biscuits with cream mixed and baked in less than 30 minutes.
- Tall and fluffy - Treat the dough gently and you will make some of the fluffiest, most tender biscuits you'll ever pop in your mouth!
- Versatile - You can add almost anything to these, to suit your mood. Add more sugar for sweet shortcake biscuits. Add cheese or meat for a heartier biscuit!
- Make ahead - Make a double batch and freeze some for future you. In case of biscuit emergency, remove from the freezer and bake for a few more minutes than written. You will thank you.
These Heavy Cream Biscuits are possibly the easiest quick bread using the least number of ingredients. I mean, there's a lot of empty space in the picture below.
See recipe card below for quantities.
Why Heavy Cream Works in these Biscuits
As you can see from the ingredients shot above, this recipe requires no butter, lard, or shortening - no solid fat at all. How could it possibly work? Heavy cream contains between 35 and 40% butterfat. It is essentially tiny droplets of butterfat floating in milk. Using heavy cream in place of the butter and the buttermilk of my original buttermilk biscuits works because the heavy cream contains both the fat and the liquid required for biscuit making.
With only 5 ingredients, there aren't many places to substitute. Here is a list of one ingredient you can replace, one you cannot, and one you can add for a thing that's not here. What can I say? I'm a people pleaser.
- All-purpose flour - Instead of using all-purpose flour, baking powder, and salt, you can use an equal amount of self rising flour. Keep the sugar in the recipe. Its job is to add some flavor, but it also helps to tenderize the biscuits and aid in their browning.
- Heavy cream - I'm sorry, but this is not an ingredient that you can replace. You need all of the butterfat in the cream to replace the butter and the liquid to replace the buttermilk. If you try to use light cream, half and half, or even buttermilk or whole milk, the biscuits just won't have the same fluffy texture.
- More tangy flavor - These biscuits have a more mild and creamy flavor than my regular biscuits. If you miss the tang of buttermilk biscuits, you can add 1 teaspoon of cream of tartar or 1 tablespoon of dry buttermilk powder to the dry ingredients to mimic that flavor.
I have almost two dozen Biscuit Recipes for you to choose from, because they are the perfect blank slate for flavor! Here's some suggestions:
- Spicy - Add a diced jalapeño to your biscuits, and you can even add some cheese like in my Jalapeño Cheddar Biscuits.
- Sweet - Add extra sugar and top with fruit, like my Shortcake Biscuits.
- Cheesy - There is no limit to the fun you can add to your biscuits with cheese. From my Cheddar Biscuits to my Gruyère Biscuits, cheese brings flavor to the party!
Biscuit cutter - I've read some articles that suggest that you can cut biscuits with any old round thing you find laying around your kitchen. I disagree wholeheartedly. Using a rounded-edge drinking glass to cut out the biscuits would would seal the biscuit edges, keeping them from rising to their full potential.
For best results, use a sharp metal edge, like a biscuit cutter, or a even a knife, to cut clear, sharp edges to your biscuits. To further avoid sealing the edges, do not twist your cutter. Press straight down and lift straight up.
To get the fluffiest, most tender biscuits, the one thing you need to remember is to not overwork the dough, which would lead to really pretty round rocks. You'll just use your hands, or better yet a bench scraper, to fold the dough over on itself a few times to bring it together. Honestly, that's the hardest thing about this recipe. Let's do this!
Step 2: Add cold heavy cream.
Step 3: Use a danish dough whisk or silicone spatula, to mix everything together. It will be a loose shaggy dough with some dry bits, but it will come together.
Step 4: Use your hands, or a bench scraper, to fold the dough over onto itself a few times, until all the dry parts are incorporated. Do not knead.
Step 5: Pat or roll the dough out until it is about ½ inch thick.
Step 7: Brush with more cream or, my preference, with an egg wash made of one egg whisked with a tablespoon of water.
Step 8: Sprinkle with flaky sea salt, if desired, and bake at 450°F for 18 to 20 minutes or until golden brown and fluffy.
Hint: If you want some buttery flavor, brush with a bit of melted butter as soon as they come out of the oven. Then let the biscuits cool for about 10 minutes on the pan; they will continue to cook from residual heat. Cut open and smear with more butter, jam, or anything you fancy!
How to Cut Out Biscuits That Rise
To cut out round biscuits: Do not twist your biscuit cutter when cutting them out. That will effectively seal the edges of the biscuits, keeping them from fully rising. Just press straight down and lift straight up.
To make square biscuits: Using a sharp knife, trim the edges from your biscuit dough until the sides are even. Cut into square biscuits and place each piece on your parchment lined baking sheet.
How to Make Drop Biscuits
If you don’t feel up to all the rolling out and cutting out (or are feeling a bit lazy this morning 🥱), I’ve got you covered. One of the most common biscuits in the South are simple drop biscuits, where you literally mix everything up and “drop” spoonfuls into your cast iron skillet, or sheet pan, and bake.
How you scoop your drop biscuits is a matter of personal preference and what scooping tool you have on hand. To be honest, I once saw my grandma just grab small handfuls of biscuit dough and drop them into her skillet. Here are three less... handsy ways of scooping:
1. You can use a medium scoop to portion your biscuit dough onto a sheet pan lined with parchment paper.
2. You can also use a ¼ cup measuring cup to do it, using a spoon or spatula to pull out the dough.
3. Finally, you can use 2 large spoons, one for scooping and one for scraping it off the first spoon onto the pan.
Yes you can and you should! Just mix and cut out your biscuits. Place them on a parchment lined sheet pan and pop them into the freezer until hard and fully frozen. Place biscuits into a zip top bag and store in the freezer for up to 3 months. Whenever you want delicious cream biscuits, just put them on a sheet pan, preheat your oven, and bake! Add a couple of extra minutes bake time to account for them being frozen, but that's it. Biscuits in the time it takes you to shower!
You can, but I don't because the milk solids in butter have a tendency to burn in the oven, leaving you with a bitter burnt flavor. Heavy cream or an egg wash are much less likely to burn, just giving you a beautifully golden and slightly crisp exterior.
These biscuits, like most biscuits, are best served warm, or eaten the same day they are baked. However, in the real world, sometimes you get full. In that case, store them in an airtight container for up to 3 days. You can also freeze them for up to a month if you tightly wrap each individual biscuit in plastic wrap and place them all in a zip top bag.
If frozen, allow to thaw overnight in the fridge, or for 30 minutes on the counter. Pop leftover biscuits into the microwave on high for 15 to 20 seconds or until warm.
If you have any questions that this post doesn't answer, feel free to send me a message through my Contact Page and I'll do my best to find the answers!
5 Ingredient Cream Biscuits
- 2 cups all-purpose flour plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons granulated sugar
- 1 ½ cups heavy cream plus more for brushing on before baking (optional)
- Flaky sea salt (optional)
- 2 tablespoons butter melted for brushing on after baking (optional)
Optional Egg wash
- 1 large egg
- 1 tablespoon water
- Preheat oven to 450°F. Line a large sheet pan with parchment paper or foil and set aside. In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
- Add cold heavy cream to the dry ingredients. Using a dough whisk, or a silicone spatula, mix everything together until you have a fairly uniform, loose dough. The flour won't look all mixed in and that's okay. It will come together.
- Dump the shaggy dough out onto a lightly floured surface. Using your hands, or a bench scraper, gently bring everything together, folding the dough over itself until all the dry bits are incorporated.
- Roll or pat the dough to about ½ inch thick. Using your favorite biscuit cutter or cookie cutter, cut out your biscuits. Gather your scraps as you go and gently re-form them together and cut as many biscuits as you can.
- Brush the tops of the biscuits lightly with more heavy cream or an egg wash made of one egg whisked with one tablespoon of water. Sprinkle the top of each biscuit with flaky sea salt, if desired. Bake in a 425°F oven for 18 to 20 minutes, or until golden brown.
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.