Parmesan Sweet Cream Biscuits Recipe

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Sweet cream biscuits were the first kind I mastered. Since the ingredients are so simple, I can scale the recipe up or down. In fact, I've actually memorized it! —Helen Nelander, Boulder Creek, California
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings


  • 2 cups all-purpose flour
  • 1/3 cup grated Parmesan cheese
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup heavy whipping cream

Nutritional Facts

1 biscuit: 136 calories, 6g fat (4g saturated fat), 19mg cholesterol, 223mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 3g protein.


  1. Preheat oven to 400°. Whisk together first four ingredients. Add cream; stir just until moistened.
  2. Turn dough onto a lightly floured surface; knead gently 6-8 times. Roll or pat dough to 1/2-in. thickness; cut with a floured 2-3/4-in. biscuit cutter, rerolling scraps as needed. Place 1 in. apart on an ungreased baking sheet.
  3. Bake until light golden brown, 12-15 minutes. Serve warm. Yield: 12 servings.
Originally published as Parmesan Sweet Cream Biscuits in 2017

Reviews for Parmesan Sweet Cream Biscuits

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randcbruns User ID: 828588 267659
Reviewed Jun. 5, 2017

"These were some of the best biscuits I've made. They are nice and flaky. The Parmesan makes this just the prefect combo of sweet and salty."

mrsh318 User ID: 3583996 267474
Reviewed May. 30, 2017

"On a cold rainy day I made these. With a cup of herbal tea I enjoyed them. I agree with all the others who said they had to add some liquid to get them to form well. I was amazed on how much they raised up. I have had much trouble with biscuits in the past. These were very good although I think I needed to add a little more salt. Not sure I measured it correctly . All in all these are the best I have had lately."

MarineMom_texas User ID: 31788 266110
Reviewed May. 19, 2017

"I am somewhat biscuit-challenged but with this recipe that is over. Wow! So easy and absolutely delicious Nice and flaky. However, like the other reviewers, I had to add more cream. I used a 3-inch canning jar lid to make them a grand size. It made 7 large biscuits, along with cooking a dab longer. Since we had these for breakfast, I omitted the Parmesan cheese. I very highly recommend this recipe.

Volunteer Field Editor."

tkuehl User ID: 931784 265995
Reviewed May. 15, 2017

"These little gems were tasty and came together quite easy. I also had to add more cream to bring the dough together. The flavor and texture was great. I have a tendency to roll my biscuits to thin, so I do need to try again for a thicker biscuit (they didn't rise much for me)."

Jellybug User ID: 53068 265617
Reviewed May. 6, 2017

"I made the biscuits as written, but just needed to add more cream for a total of 1 cup. They are easy peasy to make and really delicious to eat..Going to make them again, for breakfast and add crispy bacon and serve them with homemade peppered milk gravy or plain biscuits with sausage gravy..YUMMY!!"

shannondobos User ID: 5115022 265558
Reviewed May. 5, 2017

"Everyone in my family loved these biscuits. I followed the recipe as written except for adding more cream. Like a few other reviewers, I needed more to make the dough come together. I ended up using just over 1 cup of cream. Other than that, I would say these were most definitely 5 star!"

darlyn29 User ID: 3115063 265542
Reviewed May. 5, 2017

"Very tasty, simple recipe. Will definitely be a go-to for us! I added pepper but otherwise followed recipe as written. They will be great with gravy and sausage next time!"

Queenlalisa User ID: 15400 265404
Reviewed May. 1, 2017

"I did use a little extra cream to make them come together. The dough was a little dry without it. They baked up nicely and were really tasty biscuits. I might try adding a little garlic powder next time and serve them with spaghetti. Will definitely make again. We just ate these with butter. Yum yum!"

delowenstein User ID: 3766053 265400
Reviewed May. 1, 2017

"I found that I needed more than 3/4 cup cream-I'd used about 1-1/4 to 1-1/2 of cream to hold dough together. I also did not work the dough too much and got 8 biscuits out of this recipe. I sampled 2 biscuits and they tasted very good! delowenstein, Taste of Home, Volunteer Field Editor"

angela32 User ID: 3084463 265229
Reviewed Apr. 27, 2017

"I had to use a little over 1 cup of cream, but that was probably because of our weather.....they were delicious! I love the nuttiness the parmesan cheese adds!"

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