Thesesimple cream biscuitsare flaky and fluffy and the perfect vessel for all your favorite biscuit toppings, whether you love butter, jam, gravy, or anything else!

simple cream biscuits with jam in white dish.

Tell me something: is there ANYTHING better than hot, fresh biscuits out of the oven? It’s one of my favorite things, and there’s no easier biscuit recipe than these guys. They don’t call for a ton of kneading or rising time. You literally mix up the dough, flatten it out, cut out your biscuits, and bake away! That’s my idea of easy-baking heaven. (And you don’t even need an Easy Bake Oven—who remembers those?!)

Something aboutwarm biscuits baked freshon a crisp morning when the house is still quiet and the day hasn’t yet begun is pure magic. Working with your hands to create somethingsimple, delicious, and warming first thing in the dayis one of the most special acts of service you can give to your loved ones and family members, whether it’s a regular Wednesday orChristmas morning.

home made cream biscuits on white dish with red cloth under butter and knife and white dish beside it.

Why You’ll Love This Recipe

These biscuits bring all kinds ofcoziness to your homeand go great with any meal.
I love a good biscuit, and these are super low-maintenance. They haveminimal ingredients, no butter, and the easiest instructions ever!
Simple cream biscuits aresoft, warm, and fluffy, and they’re the easiest to whip up quickly for a morning pick-me-up.

Recipe Ingredients

Flour –all-purpose
Sugar
Baking powder
Cream

See the recipe card below for full information on ingredients and quantities.

How to Make Cream Biscuits

Whisk together flour, sugar, baking powder, and salt.
Stir in cream until everything comes together into a dough.
Press dough, and use a biscuit cutter to cut biscuits.
Bake on a stone or heavy baking sheet until golden.

simple cream biscuits ingredients and steps for how to make them.

Recipe FAQs

What are biscuits made of?

These biscuits are so very simple! The ingredients include all-purpose flour, sugar, baking powder, salt, and cream. That’s it!

Can I use milk instead of cream in these biscuits?

I don’t recommend using milk in these biscuits. Because they don’t have butter, the fat from the cream adds richness of flavor.

How do you store leftover biscuits?

Let the biscuits cool completely after baking, and then store them in an airtight container or sealable bag. Depending on how long you’d like them to last, you can keep them at room temperature for a few days or store them in the fridge or freezer.

biscuits wrapped in red and white checked towel in white dish.

Expert Tips

Cream biscuitslast up to 5 days at room temperature.They can also be stored in the fridge for up to a week and a half or inthefreezer for up to 3 months.
Milk won’t work in this recipe.Since there isn’t butter or other fats in this recipe, you need the fat from the cream.
Bake on a stone or heavy baking sheet for12 to 15 minutes or until golden.Serve hot with butter and jam.