Not only is this one of America's greatest biscuit recipes, it's also by far the easiest. If you can stir, you can make cream biscuits. They are so light, moist, flaky, and perfect, you're going to be shocked.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
10
Yield:
10 biscuits
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Move an oven rack to the enter position of your oven; preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.

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  • Combine self-rising flour and sugar in a mixing bowl; stir in cream until almost all the flour has been incorporated and dough is wet and sticky.

  • Turn dough onto a well-floured work surface and gently press it into a rectangle about 1/2-inch thick. Use a bench scraper to lift up ends of dough and fold dough into thirds. Press dough again into a thick rectangle.

  • Roll dough out into a 6x10-inch rectangle about 1/2-inch thick. Cut rounds from the dough using a 3-inch biscuit cutter. Gently press dough scraps together into a thick disk, roll out 1/2-inch thick, and cut 3 more biscuits. If any dough remains, lightly press it flat and cut one more biscuit from the remaining dough.

  • Arrange biscuits on prepared baking sheet. Brush tops of biscuits generously with melted butter.

  • Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Brush hot biscuits with melted butter again and let stand 2 to 3 minutes to cool slightly before serving.

Cook's Note:

You can make you own self-rising flour by sifting together 2 cups of all-purpose flour with 1 tablespoon baking powder and 1 teaspoon salt.

Nutrition Facts

237 calories; protein 3.2g 7% DV; carbohydrates 20.8g 7% DV; fat 15.8g 24% DV; cholesterol 55mg 18% DV; sodium 347.4mg 14% DV. Full Nutrition

Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/06/2014
SO easy (my 3 yr old helped make them) and the flavor is wonderful! I used parchment paper instead of foil for lining my pan and the bottoms came out lightly golden. Just perfect! Followed the recipe to a tee, except I had to make my own self-rising flour since I didn't have any on hand, by adding 1 teaspoon of salt and 3 teaspoons of baking powder to he 2 cups of all purpose flour. Read More
(39)

Most helpful critical review

Rating: 3 stars
06/07/2014
My kids enjoyed these, but I prefer my biscuits buttery and flaky. Read More
(2)
92 Ratings
  • 5 star values: 71
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
04/06/2014
SO easy (my 3 yr old helped make them) and the flavor is wonderful! I used parchment paper instead of foil for lining my pan and the bottoms came out lightly golden. Just perfect! Followed the recipe to a tee, except I had to make my own self-rising flour since I didn't have any on hand, by adding 1 teaspoon of salt and 3 teaspoons of baking powder to he 2 cups of all purpose flour. Read More
(39)
Rating: 5 stars
02/01/2014
I have made this recipe about 10 times in the last few months. We like this as much as my home made bread. But, this is a lot faster. The temperature of 500 degrees is correct. The aluminum foil keeps the biscuits from burning. But - get the biscuits off the hot cookie sheet ASAP after brushing with butter. Put them on a cooling rack to finish cool. These taste great for 2 - 3 days after cooking. The melted butter added before cooking adds flavor. The melted butter after cooking produces a nicely browned look. Flipping over the ends and re-rolling produces a layered flaky biscuit - easy to spread jam on or eat without any toppings. I do not have a round cutter. So I cut these into squares or rectangles. The taste is the same and it cuts down on the preparation time. The recipe can be doubled or quadrupled without any changes (except sometimes adding a little more fluid) The recipe can be made with a combination of 1/3rd milk and 2/3rds cream. Just make sure you brush the biscuits with butter before cooking and the taste and texture is almost the same. Read More
(33)
Rating: 5 stars
04/28/2014
These are absolutely amazing! So much quicker and easier than the biscuits I usually make, you know, where everything has to be super cold and all that. This is so much easier, and the end result is fantastic. I didn't have any problems with the dough being too "soupy" or too sticky, as some of the other comments said. I was surprised at how wonderful this dough was to work with. Just one thing, they are kinda sweet, which is delicious, but depending on what you're planning on doing with the biscuits, you may want to cut back a bit on the sugar. After dinner, we were all standing around the stove, munching on the leftover biscuits, straight from the baking sheet. Yum! Oh, I did change the oven temperature, simply because 500 made me nervous. I baked them at 450, and they came out perfectly. But that was just me being chicken. :) Read More
(12)
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Rating: 5 stars
10/06/2014
I have made lots of biscuits in the last year, all with slightly different tweaks. I've tried famous name brand recipes, celebrity chef recipes, and highly rated recipes. This is the one that has gotten the highest praise. It seems way too simple, doesn't it? No pastry blender needed! This was the first biscuit recipe I tried when I began this quest for baked perfection, and after all the different attempts, it has not been topped. I am a novice baker, too, so I don't have experience, skills, or special cooking tools. I simply watched Chef John's video repeatedly until I worked up enough courage to bake biscuits for my husband, the son of the world's greatest Southern cook. You can't lose with this recipe!! Read More
(9)
Rating: 5 stars
12/01/2013
WOW!!! Followed this recipe to a T. Oven temp of 500 degrees is right on BTW. Biscuits were beautiful, delicate, simply delicious!!! Instead of running out to the store for can biscuits, I will run to the store for the heavy whipping cream! They are so simple and quick to make. Keep the easy and delicious recipes coming Chef John!!! Read More
(8)
Rating: 5 stars
12/06/2013
These are one of the best and easiest biscuit recipes that I have ever made or eaten! Do keep an eye on them in the oven b/c after 9-1/2 minutes, my bottoms were just on the verge of burnt (my oven temp is spot on too), so I'm thinking maybe it had something to do with using foil? Other than that, these are fantastic! So flavorful, tender and moist. I WILL be making these often, but reducing the cooking time accordingly~YUM! Thanks for sharing. :) Read More
(7)
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Rating: 5 stars
12/10/2013
Easy & delicious. Didn't use butter this time since I used them under sausage gravy. Will definitely make again! I baked at about 375 for 15 min. Read More
(6)
Rating: 5 stars
12/30/2015
OH. MY. WORD!!! These things are TO DIE FOR!! I have been trying different biscuit recipes trying to find the "right" biscuit. My search is OVER! The cream biscuits are DELICIOUS, and EASY to make! My mother (God rest her soul) tried to make biscuits for my dad, but the poor things were like little rocks. Dad ate them though, because he knew mom tried her best to please his southern taste buds (She was midwestern). I'm self-taught in the baking world, so anything I'm interested in making has to be researched, and then I do the trial and error thing. THESE biscuits are the result of about 10 different attempts at making biscuits. I'm not going to look any further. My whole family LOVED them! My husband ate three of them right after they came out of the oven. My picky younger son said he'll fight for the remainder of them! They are fluffy, SO not DRY like a lot of the other recipes are, and there's no tedious mixing of this and that. Even a novice like me had NO PROBLEMS! THANK YOU! THANK YOU! THANK YOU, Chef John, for this AWESOME recipe!! Read More
(5)
Rating: 4 stars
01/30/2014
Very quick and easy. Can make using your own self-rising flour. I add 1/2 tsp of baking soda and 1/2 tsp of cream of tartar. Just fits into my toaster oven. Read More
(5)
Rating: 3 stars
06/07/2014
My kids enjoyed these, but I prefer my biscuits buttery and flaky. Read More
(2)