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My review
E-Z Cream Biscuits
monique
"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!"
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Ingredients
20 m servings 212 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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 g fat; 19.6 g carbohydrates; 3.2 g protein; 49 mg cholesterol; 331 mg sodium. Full nutrition
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Reviews
Read all reviews 3036 Ratings
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Most helpful positive review
4/6/2008
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
3/17/2013
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...
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4/6/2008
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
3/24/2014
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...
12/1/2010
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!
4/6/2008
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...
12/2/2012
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...
11/16/2014
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...
3/17/2013
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...
4/4/2008
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...