Easy Whipping Cream Biscuits

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With only 3 ingredients, these easy whipping cream biscuits are quick to whip up! They're light, fluffy and the perfect accent for a breakfast or comfort meal.

Whipping cream biscuits, also known as "cream biscuits" are one of the easiest homemade biscuits you can make. Whether you enjoy them as part of a cozy breakfast or paired with your favorite savory dishes, these biscuits are sure to impress.

I will admit, my Buttermilk Biscuits are my favorite version of homemade biscuit-making. However, when I'm in a bit of hurry, don't have buttermilk on hand, and want to skip the butter grating, I'll run to this Easy Whipping Cream Biscuit every time!

Table of Contents

Why You'll Love this Recipe

Simple Ingredients: You can't beat only 3 ingredients that are likely to already be in your pantry and refrigerator.
Quick to Make: These homemade biscuits take less than 15 minutes to whip together.
A Perfect Meal Accent: Fresh, fluffy biscuits go with any meal and can simply be eaten by themselves or with butter, jam, sorghum or gravy.
Light and Fluffy Texture: They're exceptionally light, tender and flaky resulting in a biscuit that practically melts in your mouth

Ingredients in Whipping Cream Biscuits

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Self-Rising Flour: A pre-mixed combination of flour, baking powder, and salt. It ensures that your biscuits rise evenly and consistently, resulting in light and fluffy texture.
Heavy Whipping Cream: Provides moisture and a subtile rich flavor to the dough. With its high fat content, it is a big contributor to the biscuits' tenderness and flavor. It also activates the leavening agent in the flour.
Salted Butter: Adds to the buttery outside exterior of the biscuits

What is Self-Rising Flour?

Self-rising flour is a type of flour that is commonly used in baking, particularly in recipes for biscuits, pancakes, and certain types of quick breads. It is called "self-rising" because it contains leavening agents, typically baking powder and sometimes salt, which are already mixed into the flour. These leavening agents help the baked goods rise and become fluffy without the need for additional yeast or baking soda.

If a recipe (like this one) calls for self-rising flour, and you don't have any on hand, you can make your own by combining all-purpose flour with baking powder and salt. The ratio is for every 1 cup of self-rising flour, you can use 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.

Tools You'll Need

How to Make Homemade Cream Biscuits

In a medium bowl, combine flour and cream and stir/fold 8-10 times, dough will be slightly loose. Turn onto a lightly floured surface.

Mixing together whipping cream and flour in a bowl.

Press dough into a ball and flour a rolling pin flattening.

Rolling biscuit dough with a rolling pin.

Create layers by either the “Pat and Fold” or “Pat and Stack” method.
- Pat and Stack: Press or roll the dough to ½-inch thickness. Score the dough into 4 equal sections, and stack the 4 together, dusting off any excess flour between the layers. Once stacked, press to ½-inch thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed.
- Pat and Fold: Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed.

Cutting out biscuit dough with a biscuit cutter.

Preheat your baking dish or cast iron skillet in the oven with 1 tablespoon of the the butter. Watch carefully so the butter doesn't burner. Once hot and melted, about 1-2 minutes, remove from the oven and add the prepared biscuit dough.

Placing biscuit dough in a cast iron skillet.

Bake at 500°F for 14-16 minutes, or until golden brown. Melt the remaining butter and brush the tops of the biscuits. Serve as is or with jam, butter, sorghum, or with gravy ladled on top.

A plate of biscuit and gravy, sausage, egg, and fruit.

Tips and Substitutions

DO NOT overwork the dough. This will yield dense biscuits. Once the dough "just comes together, after about 8-10 folds of the batter, turn onto your floured surface for rolling and folding
If you don't have self-rising flour on hand, you can make it by combining all-purpose flour with baking powder and salt. The ratio is for every 1 cup of self-rising flour, you can use 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.
When rolling and layering the biscuit dough, make sure any loose flour is dusted off between the layers to ensure the dough layers will adhere during baking.
Don't compact the flour when measuring in a measuring cup. This can yield an undesirable biscuit texture. Either spoon the flour into your measuring cup and level off with a straight knife or weigh your flour on a scale. One cup of flour weighs 4 ounces.
Cut biscuits into whatever desired biscuit shape you'd like. A square, round, or large biscuit are all great. For miniature biscuits, rolls them a little thinner so that they aren't so tall that you can't split and fill them with jam or meat.

STORAGE AND FREEZING

Store in an air-tight container at room temperature up to 2-3 days. Reheat in the microwave wrapped in a slightly damp paper towel for in 10 to 20-second intervals. Be careful not to overheat them, as biscuits can become chewy in the microwave.

You can also freeze them for longer storage in a freezer-safe container. Thaw at room-temperature when ready to consume.

FAQs

What is heavy whipping cream?

Heavy whipping cream is a dairy product derived from cow's milk. It is known for its high fat content, typically containing at least 36% milkfat by volume. This high fat content is what distinguishes it from other dairy products like half-and-half or whole milk, which have lower fat percentages.

What type of flour is best for biscuit recipes?

While all-purpose flour is the most commonly used flour for biscuits, you can experiment with other types of flours, such as pastry or cake flour. However, these have a lower protein content and may result in biscuits that are exceptionally tender but might not hold up as well structurally. Self-rising flour, as used in this recipe, has been pre-mixed with baking powder and salt.

How do I make biscuits flaky and tender and not dense?

To make biscuits flaky and tender, rather than dense, you'll want to use the right flour, handle the dough gently, keep cold ingredients cold, don’t skip the fat, don’t over-mix, cut with a sharp cutter, place the dough closely together in the baking dish, and don’t overbake.

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