Sweet Cream Biscuits are a drop biscuit made with heavy cream! This is the BEST biscuit you’ll ever make – completely from scratch and easy. The dough comes together faster than when you make these from a box and they taste way better!
Why This Recipe Works
Cream Biscuits are the perfect kind of biscuit, especially if you’re not used to making drop biscuits from scratch. They’re soft and fluffy, SO easy to make, with a hint of sweet.
The heavy cream in the recipe does all the hefty lifting: the fat makes them soft and moist and the fact we don’t have to cut in butter keeps too much gluten from forming, keeping these extra light.
What is the best cream biscuits recipe? THIS ONE! I add a little bit of sugar to the biscuits, making them perfect for shortcakes or breakfast, but these are great for dinner too (and you can omit the sugar if you prefer).
Ingredients in Drop Biscuits
Heavy Whipping Cream: This is the most important ingredient in this recipe. It does double duty, adding liquid to combine the dry ingredients AND adding the fat required for a soft and moist biscuit without butter.
Flour: I use all purpose flour in this recipe because it’s what I always have in my kitchen. You can also substitute self-rising flour, more on that in a minute.
Sugar: I like adding some granulated sugar to the recipe because it gives them a hint of sweet. You can omit the sugar if you want.
Baking Powder: Needed to help them rise.
Salt: For flavor
Can I make Cream Biscuits with Self-Rising Flour?
You can most definitely turn these into 3-ingredient biscuits by using self rising flour. I have a whole post on how to make your own self-rising flour you can read to understand why, but here is the substitution:
To make Sweet Cream Biscuits with self-rising flour: substitute for the all-purpose and omit baking powder and salt. That’s it!
How to make Sweet Cream Biscuits
1. Whisk: Whisk together all the dry ingredients.
2. Cream: Add the heavy cream and stir until combined. Mixture will be wet.
3. Scoop: Use 2 spoons to scoop the biscuits onto your cookie sheet.
4. Bake: Bake at 425°F until the biscuits are golden brown on the tops.
- Omit the sugar to make a regular cream biscuit.
- Substitute self-rising flour to make 3 ingredient drop biscuits.
- Don’t over mix! Biscuits should be mixed until just combined, which makes this recipe almost no-fail since there is no butter to cut into the recipe.
- You MUST use heavy whipping cream. No substitutions on that!
- Variations: Add blueberries or chocolate chips, chopped fruit or lemon zest to flavor your biscuits. Or make savory biscuits by omitting the sugar and adding herbs or shredded cheese.
This recipe requires heavy cream. If you’re not making this recipe you can most likely use either.
NO – you must use heavy whipping cream for the best soft biscuits. Since there is no butter in this recipe it needs the fat from the heavy cream.
Drop biscuits are called that because they are dropped onto the cookie sheet instead of rolled and cut. Use 2 spoons to help you: use one to scoop the mixture out of the bowl and another to scrape it off onto the cookie sheet.
I usually make about 8 biscuits from this recipe, however you can make smaller biscuits or larger ones to change the yield.
Store these in an airtight container for up to 3 days or freeze them for up to 2 months.
The key to a fluffy biscuit is threefold: use enough baking powder, use enough fat (heavy cream in this recipe) and don’t over mix them.
Homemade biscuits should be baked at a high temperature, 425°F.
Grease your pan with butter or shortening when making biscuits, don’t use parchment paper. They are best when they bake directly on the cookie sheet.
How to use Sweet Cream Biscuits
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- 2 cups (248g) all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoon granulated sugar
- 1 ½ cups (356ml) heavy whipping cream
Preheat oven to 425°F. Line a cookie sheet with parchment paper or a silpat baking mat.
Whisk flour, baking powder, salt and sugar in a large bowl.
Add the heavy whipping cream and stir with a wooden spoon or spatula until the dough comes together. It should become a thick dough and if needed, use your hands to finish working it together.
Using two spoons, scoop out and drop biscuits on prepared cookie sheets. Depending on size, you’ll get about 8 biscuits, unless you want them smaller.
Bake for about 14-16 minutes, or until the tops and bottoms are golden brown and the biscuits are cooked through. I recommend rotating the pan halfway though baking for even cooking. Cool biscuits before serving.
- You must use heavy whipping cream in this recipe, no substitutions
- Omit the sugar if you prefer
- Substitute self-rising flour in a same amount as the all-purpose but omit the baking powder and salt.
Serving: 1shortcake | Calories: 281kcal | Carbohydrates: 29g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 164mg | Potassium: 193mg | Fiber: 1g | Sugar: 3g | Vitamin A: 656IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Sweet Cream Biscuits are an easy drop biscuit made with heavy cream! This recipe makes the BEST homemade biscuits you’ll ever eat – they’re perfect for shortcakes!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: June 4, 2021