Since there is no shortening to cut in, these light, airy biscuits are quick and easy to make. Time the baking so that they're out of the oven when you sit down to eat. -Linda Murrow, Aurora, Colorado

Allrecipes Member

Recipe Summary test

10 mins
10 mins
20 mins
5 servings


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a bowl, combine the flour, baking powder and salt. Stir in cream. Turn dough onto a floured surface; knead 10 times. Roll to 3/4-in. thickness; cut with a 2-1/4-in. round biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 10 minutes or until lightly browned. Serve warm.


Nutrition Facts

174 calories; protein 3.1g; carbohydrates 20.1g; fat 9.1g; cholesterol 32.6mg; sodium 253.1mg. Full Nutrition

Reviews (40)

Rating: 5 stars
Much faster and easier to make than cutting in the shortening of traditional biscuits. The biscuits turned out very light and fluffy. I did add a tablespoon or 2 of un-whipped cream to get the right consistency of the dough. I made a second batch with whole wheat flour. I let it rest for 10 minutes before shaping into bisuits and they turned out just as light and fluffy as the white flour. I am going to make these a lot. Read More
Rating: 4 stars
I really like this recipe... Probably the easiest biscuit recipe I've ever seen! I used cream both ways, whipped and not whipped. We preferred the not whipped. They were very good, and I'll be making them frequently! I will say that the less flour added the better. When I knead them I just do it on a Pammed wax paper surface, and sprinkle flour on the dough. That seems to help. Thanks for the great recipe! Read More
Rating: 5 stars
So light and delicious. They looked beautiful, and they weighed next to nothing. It was like biting into heaven. I did have to add quite a bit of unwhipped cream, I didn't measure as I went along, but be sure not to use up the last of your cream with whipping. Read More
Rating: 5 stars
very very good and simple, almost perfect! just added some splenda to the mixture and it turned out perfect. one suggestion, convert the whipped cream as stated to unwhipped whipping cream, using same volume stated. it turns out perfect. advise to bake at 200 degree C for around 12 min, flipping it over once. i also added some chocolate and raisins at the top, boy that tasted wonderful. easiest cookie i evr made, and tell u guys, i will make this whenever i feel like a quick snack. it takes less than 20 min to wrap the whole thing up:) TRY it, its like a soft cake which is moist and very 'tender'. Read More
Rating: 5 stars
I doubled the recipe and added 1/4 cup more unwhipped cream. Will never make regular biscuits again. Add cheese or raisins. I don't knead. I make a thick disk cut in 6..separate a little and bake 450 for 12 mins. Yum Read More
Rating: 4 stars
Definitely found that whipping the cream made it too dry and ended up adding more unwhipped cream. But they tasted great, and had good texture! Read More
Rating: 4 stars
i made this one morning and my boyfriend ate them all for breakfast. he loves fluffy southern drop biscuits, so i didn't roll them out, i just dropped them onto the pan. he asked me to make them for thanksgiving this year, they were sooo good. this time, however, i'll try it without whipping the cream. Read More
Rating: 4 stars
I have to admit that I wasn't exactly sure about how these would be, but I needed something that would be quick, so I gave them a shot. I was actually pleasantly surprised with them! Not as flaky as I would've liked, but it's worth it because they are super quick and easy! Read More
Rating: 3 stars
I had a hard time getting this to come out right. I couldn't get a "biscuit" consistency without adding additional liquid. They tasted very much like baking soda biscuits, without a ton of flavor. We had them with sausage gravy which helped make up for the lack of flavor. I doubt I'll make them again, but they were okay. Read More