Total TimePrep/Total Time: 30 min.
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons sugar
- 1 teaspoon salt
- 2 cups heavy whipping cream
- Preheat oven to 375°. In a large bowl, whisk flour, baking powder, sugar and salt. Add cream; stir just until moistened.
- Drop by 1/4 cupfuls 1 in. apart onto greased baking sheets. Bake until bottoms are golden brown, 17-20 minutes. Serve warm.
Nutrition Facts1 biscuit: 256 calories, 15g fat (9g saturated fat), 54mg cholesterol, 346mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 4g protein.
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Nov 7, 2019
You can make these even more quickly by using self-rising flour in place of the flour, salt and baking powder. Add sugar if you must, although I don't usually use it. To make them lower in fat and calories substitute half and half for the whole cream. I actually prefer them this way. The whole cream seems too rich for me, especially as I'm going to butter them anyway.
Nov 6, 2019
I found that if a older recipe calls for “Butter” that is what you should use. I have tried to tweak a few recipes by using margarine or (what I would call fake “healthy version” of butter. I have thrown out slots of baked goods because the recipe DID NOT turnout right. If a recipe calls for Butter, then use Butter. I always use regular Butter; but a person can use unsalted if they want. Every time I used it the taste wasn’t there.
Oct 20, 2019
All you need to say is heavy cream and I'm there. My grandmother made these, so did my mom and I do also. The only difference is my recipe calls for 2 Tb melted butter. I noticed one reviewer mentioning they were bitter, I have no idea why that would be.
Mar 16, 2019
I've made this numerous times! It's my go-to recipe. Thank you so much, I absolutely love it.
Nov 20, 2017
I use self-rising flour in my cream biscuits all the time and I use self-rising flour all the time to knead them and my biscuits are never bitter. They are delicious.
Nov 7, 2017
These biscuits are quick and easy, but have very little flavor. I even added a little honey and topped with melted margerine, as suggested by one of the 5 star reviewers, but that didn't help. I won't make this recipe again as it is a waste of so much heavy cream.
May 19, 2016
I learned how to make these biscuits years ago. I like to knead mine for 30 seconds or so, pat the dough into a circle and cut. To make them even quicker, use an equivalent amount of self-rising flour instead of regular flour and omit the remaining dry ingredients, except the sugar. If you're going to use self-rising flour and decide to knead the dough, use regular flour to knead, otherwise the biscuits will taste bitter.
Apr 17, 2015
I made these but I tweaked them just a smidge. I added some honey to the heavy cream and mixed it all together and after I dropped them on the pan i brushed them with melted butter. And i also brushed them with a little melted butter as soon as they came out of the oven. They were divine!!!! And seriously only took 5 minutes to throw together!!! I will definitely make these again!
Apr 17, 2015
You have to use HEAVY whipping cream not regular whipping cream or there will not be enough fat for flavor.
Apr 21, 2014
I followed the recipe as written and they were delicious; light and fluffy! Easy to make.