Skip to main content New<> this month
Get the Allrecipes magazine

E-Z Cream Biscuits

Rated as 4.5 out of 5 Stars
14

"Just two ingredients! This is foolproof and good every time!! If you've ever enjoyed a famous chicken restaurant's biscuits, you've got to try these!"
Added to shopping list. Go to shopping list.

Ingredients

20 m servings 212
Original recipe yields 10 servings

Directions

{{model.addEditText}} Print
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, stir together the flour and cream just until blended. You should have a sticky dough. Use a large spoon to scrape the dough out onto a floured surface. Knead the dough once or twice, then pat or roll out to 1/2 inch thickness. Cut into circles using a biscuit cutter. Place on a baking sheet, spacing 1/2 inch apart. If you like drop biscuits, you can skip the this part and just drop spoonfuls of the dough onto a baking sheet.
  3. Bake in the preheated oven until the bottoms and tops are golden brown, about 15 minutes.

Footnotes

  • Note
  • You may also cut out the biscuits and then place them in a freezer bag. Freeze for later use. Baking will take an additional 5 to 10 minutes.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 212 calories; 13.5 19.6 3.2 49 331 Full nutrition

Explore more

Reviews

Read all reviews 30
  1. 36 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I've been making this for 15 yrs i got the recipe from a cookbook called mayberry r f d but instead of heavy cream i use a cup of milk and 4 tbs of mayo 2 cups of self-rising flour

Most helpful critical review

These were very moist and very rich biscuits. They needed a bit of salt though for flavor. They almost tasted buttery, I guess because of the cream. They didn't rise much though and were a bit f...

Most helpful
Most positive
Least positive
Newest

I've been making this for 15 yrs i got the recipe from a cookbook called mayberry r f d but instead of heavy cream i use a cup of milk and 4 tbs of mayo 2 cups of self-rising flour

I've been aware of these easy biscuits for many, many years, but never bothered to try them until today, when I had an opened carton of heavy cream I wanted to put to good use. I brushed them w...

Halved recipe. Made 1 c of self-rising flour by adding 1.5 t baking powder and .25 t salt to all-purpose flour. Easy!

With only two ingredients I was somewhat concerned about how these were going to taste. These were excellent. The dough was a stiff dough that I had to actually use my hands to mix, but most peo...

These are delicious! I didn't expect so much from two ingredients (well. OK, 4. I had to make my self rising flour with 2c flour, 1T baking powder and 1/2 t salt). I had visited a farmer frien...

I make homemade biscuits several times a month using self-rising flour. However, you need to add shorting or oil. I put 2/3 cup canola oil or coconut oil along with 2 cups of SR flour. You mix...

These were very moist and very rich biscuits. They needed a bit of salt though for flavor. They almost tasted buttery, I guess because of the cream. They didn't rise much though and were a bit f...

This is a great, easy to use recipe. I usually add a tablespoon or two of chopped fresh parsley or other fresh herbs to use with creamed chicken over biscuits. This is the best way to make biscu...

These were so easy and yummy! I used a scoop to make drop biscuits and they even split nicely. Topped them with chocolate gravy for an over the top treat. Would be great for strawberry shortc...