5 Ingredient Cream Biscuits
These 5 Ingredient Cream Biscuits are the fastest biscuit you’ll ever make. 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 qick and easy biscuits in your arsenal!
Servings: 10 biscuits
Calories: 223kcal
Ingredients
Biscuits
- 2 cups all-purpose flour plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons granulated sugar
- 1 ¼ cups heavy cream plus more for brushing on before baking
- Flaky sea salt optional
- 2 tablespoons butter melted for brushing on after baking, optional
Optional Egg wash
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat oven to 425°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 15 to 18 minutes, or until golden brown.
Notes
Makes between 8 to 12 biscuits, depending on your biscuit cutter size. I got 12 biscuits using a 2 inch cutter.
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 your bench scraper or a knife, cut into square biscuits and place each piece on your parchment lined baking sheet.
To make drop biscuits: Add up to ¼ cup more heavy cream, 2 tablespoons at a time, until you get a sticky, cohesive dough. Use a medium scoop (about 4 tablespoons), or two spoons, to scoop up dough and place onto a parchment lined baking sheet. Brush with more cream or an egg wash and bake as directed in the recipe.
Nutrition
Calories: 223kcal | Carbohydrates: 21g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 393mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g | Vitamin A: 534IU | Vitamin C: 0.2mg | Calcium: 98mg | Iron: 1mg
